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Cozy Pecan Pie Cobbler with Ice Cream: Easy Fall Dessert

pecan pie cobbler - featured image
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A happy accident turned into a gooey, crunchy, and lighter-than-pie pecan cobbler with a torn pie crust topping. Perfect for cozy nights, this easy dessert comes together in under 45 minutes and is best served warm with vanilla ice cream.

Ingredients

Scale
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 cup (240ml) light corn syrup (or substitute with maple syrup)
  • 4 large eggs, room temperature
  • 1/4 cup (60g) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups (220g) pecan halves or pieces, toasted
  • 1 refrigerated pie crust (from a 14.1-ounce box), at room temperature
  • 1 tablespoon unsalted butter, melted (for brushing)
  • 1 tablespoon coarse sugar (like turbinado or demerara), for sprinkling
  • Vanilla ice cream, for serving
  • Optional: caramel sauce or flaky sea salt, for serving

Instructions

  1. Preheat your oven to 350°F (175°C). Place your cast-iron skillet or baking dish on the middle rack to warm up slightly.
  2. Toast the pecans: In a dry skillet over medium heat, add the pecan halves or pieces. Stir constantly for 2-3 minutes until fragrant and lightly toasted. Remove from heat and set aside to cool.
  3. Make the filling: In a large mixing bowl, whisk together the light brown sugar, granulated sugar, and corn syrup until well combined. Add the eggs one at a time, whisking well after each addition. Whisk in the melted butter, vanilla extract, and salt until fully incorporated.
  4. Add the pecans: Fold in the toasted pecans with a spatula until evenly distributed.
  5. Prepare the crust topping: Unroll the refrigerated pie crust onto a cutting board. Tear or cut it into rough, irregular pieces about 1-2 inches in size.
  6. Assemble the cobbler: Carefully pour the pecan filling into the warm skillet or baking dish. Scatter the torn pie crust pieces evenly over the top. Brush the crust pieces with the melted butter and sprinkle with the coarse sugar.
  7. Bake: Place the skillet in the preheated oven and bake for 30-35 minutes, or until the filling is set around the edges but still slightly jiggly in the center. The crust pieces should be golden brown and crispy. If the crust is browning too quickly, tent loosely with foil for the last 10 minutes.
  8. Cool slightly: Remove from the oven and place on a cooling rack. Let it cool for at least 10-15 minutes before serving.
  9. Serve with ice cream: Scoop generous portions into bowls and top with a big scoop of vanilla ice cream. Add a drizzle of caramel sauce or a sprinkle of flaky sea salt if desired.

Notes

Don’t overmix the filling. Use room temperature eggs. Watch the baking time carefully—start checking at 25 minutes. Let the cobbler rest for 10-15 minutes before serving to allow the filling to set. Toast pecans carefully to avoid burning. This recipe doubles beautifully.

Nutrition

Keywords: pecan pie cobbler, easy fall dessert, pecan cobbler, cast iron dessert, quick dessert, pecan pie without crust, comfort food, Thanksgiving dessert

Find it online: https://willarecipes.com/cozy-pecan-pie-cobbler-with-ice-cream-easy-fall-dessert/