Half pie. Half cobbler. The best of both.
Double Crust Butter Pecan Cobbler
Ingredients
- 1 box refrigerated pie crust 2 crusts
- 1/2 cup light corn syrup
- 2 cups dark corn syrup
- 2 1/2 cups brown sugar
- 1/2 cup + 2 Tbsp butter, melted divided
- 6 eggs
- 2 cups chopped pecans
- 2 cups pecan halves
- 1 tablespoon vanilla extract
- 1 teaspoon butter extract*
- 1 teaspoon cinnamon
- Fresh nutmeg
Method
- Preheat oven to 425°F.
- Coat a glass 9×13 inch dish with non-stick spray.
- Lay out 1 crust in the bottom of the dish. Don’t worry about making it fit—just cover bottom and up sides a little.
- Whisk together corn syrups, brown sugar, 1⁄2 cup melted butter, vanilla & butter extracts, cinnamon, and eggs until no streaks of egg remain, then fold in chopped pecans.
- Spoon 1⁄2 of the filling over the crust.
- Top with the second crust and brush with 2 tablespoons melted butter.
- Bake at 425°F for 15 minutes, then remove from oven.
- Lower temperature to 350°F, pour remaining filling over the crust.
- Bake for an additional 30 minutes at 350°F.
- Cool before serving.