Pecan Cobbler

Community Kitchen: Open Door Community House

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Introducing my new Community Kitchen series for Dessert Devotion! Good food not only brings comfort and inspiration in our own kitchens, but good food can nourish and even transform our communities—giving them a life of financial sustainability and hope.  That’s exactly what’s happening at Open Door Community House, as we welcome executive director Kim Jenkins to our Community Kitchen series of Dessert Devotion. Our featured recipe is pecan cobbler—it’s pecan pie with double the crust!

Pecan Cobbler

2 refrigerated pie crusts

6 eggs

2 ½ cups corn syrup 

2 ½ cups brown sugar

4 tsp vanilla extract

4 cups of pecans halves

2 sticks (+ 1 tbsp) of melted butter

Roll out two pie crusts to fit a 9x13 glass dish. Spray the pan and lay down the first crust. In a large bowl, mix the brown sugar, melted butter, corn syrup, eggs, vanilla extract, 2 cups of (chopped) pecans. Pour half of the mixture onto the crust. Add the second layer of crust. Brush a tablespoon of melted butter on the crust and bake on 425 for 15 minutes. Turn oven down to 350. Pour remainder of pie filling on top of browned crust. Sprinkle another 2 cups of pecans on top. Bake for 30 minutes. Will be jiggly in center. Cool for 1 hour.

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Pyrex 9 x 13 Baking Dish

Kitchenaid Spatulas