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An easier approach to dishing up pecan pie for a big group. This cobbler layers flaky crust with traditional pecan filling. It takes roughly an hour to whip up, feeds 12-15 folks, and delivers the same great taste as the classic pie.
Benefits Of This Approach
Simpler than crafting single pies. Feeds larger crowds with minimal effort. Cuts corners with ready-made pie crust. Ideal for family holidays or shared meals. Tastes great the next day and can be frozen too.
Ingredients List
- Pie crusts: 2 ready-made crusts (from 14.1-oz package), at room temp
- Butter: 1 cup unsalted, melted then cooled down
- Dark corn syrup: 2 cups (Karo works best)
- Sugar: 2 cups plain white
- Eggs: 4 large, not cold
- Vanilla: 2 teaspoons real extract
- Pecans: 3 cups, some whole, some broken
- Cooking spray: Butter-flavor if you have it
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Easy Preparation Guide
- Get ready (15 minutes)
- Warm your oven to 350°F. Pull out pie crusts 15 minutes early. Coat a 13x9 glass pan with cooking spray. Melt your butter, cool it briefly. Whisk eggs in another bowl
- Work with first crust (5 minutes)
- Spread one crust on a clean surface. Stretch it gently to 13x9 inches. Put it in your dish - fix any holes. Keep the edges as they are
- Create the mixture (10 minutes)
- Combine cooled butter, corn syrup, sugar, whisked eggs, vanilla in a big bowl until blended. Add 2½ cups pecans. Keep ½ cup aside for the top
- Build your cobbler (5 minutes)
- Pour half the mixture onto the bottom crust. Open second crust, stretch to 13x9 inches. Lay it on top. Add remaining mixture. Scatter the saved pecans on top
- Cook and monitor (45-50 minutes)
- Bake at 350°F for 45 minutes. The middle should be firm but wobble slightly. Cook 5 more minutes if needed. Look for a golden brown top
- Let it rest and dish up
- Wait at least 30 minutes before slicing. The middle firms up while cooling. Cut into squares - wipe knife between cuts
Tips For Success
Warm ingredients make a difference. Cold eggs cause grainy filling. Double-check oven heat with your own thermometer - they're rarely spot on. Don't cook too long or it'll harden. Edges browning too quickly? Wrap with foil. Glass dishes beat metal ones - you can see the bottom cooking.
Fixing Common Issues
Still liquid in the middle? Give it 5 more minutes. Too hard? You waited too long - check earlier next time. Wet bottom? You missed sealing crust holes. Grainy texture? Your eggs weren't warm or sugar didn't mix well. Burnt nuts? Your oven's too hot - get a thermometer. Crust breaking? Let it warm up more first.
Prep In Advance
Put together a day ahead - wrap well, keep cold. Add 10 more minutes cooking time if it's chilled. Finished cobbler stays good 3 days at room temp if covered. Keeps a week in the fridge. Freezes up to 3 months when wrapped properly. Thaw in fridge overnight. Warm at 300°F for 15 minutes before eating.
Ways To Serve
Tastes best slightly warm or room temp. Add a scoop of vanilla ice cream or whipped cream right before eating. Cut smaller slices - it's quite rich. Try a plastic knife for tidier portions. Move it in the baking dish. Warm single pieces for 15 seconds in your microwave.
Tasty Twists
Toss in 1 cup chocolate chips to the mix. Try using bourbon vanilla instead. Swap dark corn syrup for light - and use brown sugar not white. Make a smaller batch in an 8x8 dish - just cut one crust in half. Throw in ½ teaspoon cinnamon. For extra crunch, brush the top with beaten egg, then sprinkle with chunky sugar.
Frequently Asked Questions
- → Can I use a premade crust?
Totally! That’s how I roll most of the time—it’s quicker and hassle-free.
- → No corn syrup—what can I use?
Swap it with maple syrup. It’s got a slightly different flavor but still delicious.
- → Do I serve it hot or cold?
Warm is the way to go, especially with ice cream. But it’s good at room temp too.
- → Can this be gluten-free?
Yup, grab a gluten-free crust. It might not be exactly the same, but it’ll still be tasty.
- → What’s the best way to store it?
Cover and leave it on the counter for a couple of days. If you want it to last longer, stick it in the fridge.
Conclusion
Give my pecan bars a go if you’re into pecans; they’ve got a cookie base. Mini pecan tassies are a party win since they’re tiny and easy to grab.