This easy pecan pie cobbler recipe is just the best. It really can’t get easier to make a dessert than this especially using store-bought pie crust which I usually have in the freezer at all times. This crust-lined dish is full of gooey pecan pie filling and is totally scooplable so you can serve it right out of the baking dish.
Ingredients:
1 (14.1 ounce) package refrigerated pie crusts, thawed
2 1/2 cups light corn syrup
2 1/2 cups packed light brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla extract
6 large eggs, lightly beaten
2 cups coarsely chopped pecans
2 cups pecan halves, for garnish (optional)
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