Dixie’s Pecan Pie Cobbler

Dixie’s Pecan Pie Cobbler takes pecan pie to a whole new level! Pecan Pie Cobbler has two crusts and is filled with custard and pecans.

After just one bite of Dixie’s Pecan Pie Cobbler, you will be hooked! I was! Our annual family reunion got a whole lot better once I had a taste of this delicious cobbler. Cobblers have always been my favorite desserts and this pecan pie cobbler definitely makes the cut. Dixie is my cousin. We are the same age and grew up attending the same school, in the same grade, in a beautiful small town in Georgia. And we were always the best of friends.

We always have mom’s famous fried chicken (The recipe link is at the bottom). Mom and dad cook the meats and some of the sides. Other relatives bring a dish or two.

1 box refrigerated pie crusts (Pillsbury 14.1 oz.)
2 and 1/2 cups light corn syrup
2 and 1/2 cups packed brown sugar
1/2 cup melted butter
4 tsp. vanilla
6 eggs, lightly beaten
2 cups chopped pecans
cooking spray
2 cups pecan halves
Vanilla Ice Cream for topping, (optional but highly recommended)

Heat oven to 425º F. Lightly grease a 13″ x 9″ glass baking dish. Remove one pie crust from package and roll out to fit the baking dish. Trim edges.
In a large bowl, combine corn syrup, brown sugar, butter, vanilla, and eggs. Whisk until well combined. Stir in chopped pecans.
Spoon half of filling into crust.
Remove the second crust from the package, and roll out to fit baking dish. Place the crust on top of the filling. Lightly spray with cooking spray.
Bake 14-16 minutes or until browned. Remove from oven.
Reduce oven temp. to 350º and carefully spoon remaining pecan filling over crust. Arrange the pecan halves over the top and bake 30 minutes or until the center is set. Let cool for 15-20 minutes. Serve with vanilla ice cream.