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–+ servings

Double Crust Butter Pecan Cobbler

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Prep 15 minutes
Cook 45 minutes
Total 1 hour
Half pie. Half cobbler. The best of both.
Servings 12
Course Dessert
Cuisine American

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

  1. Preheat oven to 425°F.
  2. Coat a glass 9x13 inch dish with non-stick spray.
  3. 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.
  4. 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.
  5. Spoon 1⁄2 of the filling over the crust.
  6. Top with the second crust and brush with 2 tablespoons melted butter.
  7. Bake at 425°F for 15 minutes, then remove from oven.
  8. Lower temperature to 350°F, pour remaining filling over the crust.
  9. Bake for an additional 30 minutes at 350°F.
  10. Cool before serving.

Notes

If you don’t have butter extract, add an extra teaspoon vanilla extract.

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