This dessert combines the gooey, caramel-laden richness of a traditional pecan pie with the up-close-and-personal, comfort-food vibe of a cobbler. With crunchy pecans and a gooey, syrupy filling in every mouthful, it’s good by itself with vanilla ice cream. This recipe works especially well for holiday gatherings or whenever you’d like to impress guests with a fancy-seeming but cozy dessert.
Why You’ll Love It:
Layered Flavors and Textures: The contrasting duo of crust and syrupy, pecan filling means crunchy, chewy, and flaky all at once.
Easy to Make: Because this cobbler has store-bought pie crusts and common ingredients, it’s easier than a classic pecan pie … but just as coveted.
Built for Sharing: A 13×9-inch dessert, this is perfect for potlucks, holiday dinners, or whenever you need to serve a crowd a show-stopping sweet.
Best Friend of Ice Cream: Warm cobbler and cool, creamy vanilla ice cream = dessert that has it all.
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Key Ingredients:
Pie Crusts: Ready-made refrigerated pie crusts save time, though you can make your own if you want a homemade touch. Just be sure to roll them to fit your baking dish.
Corn Syrup: Light corn syrup is the classic option for that traditional pecan pie flavor, but dark corn syrup will lend a richer, deeper flavor if you want.
Pecans: A mixture of coarsely chopped pecans and pecan halves provides both the best flavor and texture and improves presentation. Toasting the pecans briefly before mixing into the filling will also amplify their nuttiness.
Vanilla: Use the real stuff, pure vanilla extract, for depth of flavor. If you’re feeling a little adventurous, a splash of bourbon vanilla extract can always add another layer of warmth.
Butter: The butter should be appropriately melted before adding to the remaining filling ingredients, so they mesh well.
Full ingredient amounts and instructions can be found in the recipe card at the bottom of the page
Instructions:
Step 1: Heat the Baking Dish and the Crust
Preheat the Oven:
Preheat the oven to 425°F (220°C). This temperature allows the bottom crust to firm up fast enough before it can possibly become soggy.
Prepare the Baking Dish:
Coat a 13×9-inch (3-quart) glass baking dish with shortening or butter-flavor cooking spray.
Prepare the First Pie Crust:
On a clean kitchen work surface, roll out one of the pie crusts to a 13×9-inch rectangle.
Once you’ve whisked the mixture to a smooth and pliable consistency, you work it to fit into a greased baking dish (believe me, a 13-by-9-inch dish will do the trick), gently bashing it into place and trimming away any excess dough from the edges.
Step 2: Make the Filling
Mix the Filling Ingredients:
In a big bowl, stir:
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup melted butter
4 1/2 teaspoons vanilla
6 slightly beaten eggs
Mix until well combined and smooth.
Stir in the pecans:
Fold in 2 cups coarsely chopped pecans into the filling.
Add filling to crust:
Pour half the filling evenly into the prepared crust in the baking dish, smoothing it into an even layer.
Prepare the second pie crust:
When the pie filling has cooled, lay the second rolled-out pie crust (a 13×9-inch rectangle) over the filled pie. (Don’t push too hard or you’ll form holes in the bottom, which you don’t want.) Push around the edges for a tight fit, trimming off any excess dough when necessary.
Spray with cooking spray:
Spritz the top crust with butter-flavored cooking spray.
Bake the pie:
Put the dish in the oven on the lowest rack and bake until the crust is golden brown, about 14 to 16 minutes.
Step 4:Spread the Remaining Filling and Top With the Pecans
Reduce the oven heat to 350°F (175°C). Finally, pour the reserved pecan filling over the pre-baked crust, and use a spatula or the back of a spoon to spread it evenly around. Use 2 cups of pecan halves to decorate the top, being careful to create a pattern that is visually appealing and pack it down into the filling gently.
Shake off the excess flour, and transfer to a parchment lined baking tray to bake again;Repeat the above steps if making multiple batches, as you can only fit a limited number of tyropites in the baking tray to align them: Step 5: Final Baking and Serving
Final Baking:
Return the cobbler to the oven and bake for 30 minutes, or until the filling is set and the pecans toasted.
Cool the Cobbler:
Let the cobbler cool for about 20 minutes on a wire rack.
Serve:
Enjoy warm with a scoop of vanilla ice cream, which adds the ideal counterpoint of flavor and texture. Enjoy!
Serving Suggestions:
Tips to make your Pecan Pie Cobbler unforgettable:
Top with Ice Cream: Vanilla ice cream is the classic, but butter pecan ice cream is also a lovely match.
Whipped Cream: A dab of freshly whipped cream sprinkled with cinnamon adds a festive touch.
A drizzle of caramel sauce over each serving adds this final touch.
Pair it with: A cup of coffee, or a spiced latte for a cozy tasting dessert.
Storage and Meal Prep Tips:
Refrigerate: Leftover cobbler will keep in an airtight container in the refrigerator for up to 4 days. Store layers separately so that you can reheat pieces in a microwave for 20 to 30 seconds.
To freeze: This cobbler can go into the freezer before it is baked, or after. For freezing, wrap tightly in plastic wrap and then aluminum foil, and keep for up to 2 months. Defrost in the refrigerator overnight before baking or reheating.
Make-Ahead: Prepare the cobbler through the first baking step, then cover and refrigerate for up to 24 hours. When ready, bake as instructed and serve hot.
Reheating: To reheat the entire cobbler, put it in a 300°F (150°C) oven until warmed through, about 15 minutes.
Variations:
Put your spin on this Southern favorite with these delicious variations:
Chocolate Pecan Cobbler: If you want to go all out. Fold in about half a cup semi-sweet chocolate chips to the filling for some delicious, chocolaty goodness.
Maple Pecan Cobbler: For a homey variation, replace half a cup of the light corn syrup with pure maple syrup — it’ll imbue your cobbler with a lovely note of maple flavor.
Bourbon Infusion: For an edge in complexity and a little heat, mix 2 tablespoons of bourbon into the filling.
Nut Mix: If you want a more varied nutty character, consider a mix of pecans, walnuts or even hazelnuts.
Spiced Cobbler: Add a few shakes of cinnamon and nutmeg to the filling for a warm, spiced version that’s lovely in fall.
Conclusion:
This Pecan Pie Cobbler is going to one of your new favorites, honestly its rich and gooey layering along with the crunch of pecans is a wonderful combination you wouldn’t want to miss. It’s a showy dessert that’s nonetheless simple to prepare, a Southern baked good that puts comfort and sweetness on your table. Whether you’re making it for Thanksgiving, a family gathering or just because, you’ll love the smiles it brings.
Pecan Pie Cobbler
Ingredients
- 1 box refrigerated pie crusts softened as directed on the box
- 2 1/2 cups light corn syrup
- 2 1/2 cups packed brown sugar
- 1/2 cup butter melted
- 4 1/2 teaspoons vanilla extract
- 6 eggs slightly beaten
- 2 cups coarsely chopped pecans
- Butter-flavor cooking spray
- 2 cups pecan halves
- Vanilla ice cream optional, for serving
Instructions
- Preheat your oven to 425°F (220°C). Grease a 13×9-inch baking dish with butter-flavor cooking spray.
- Unroll one pie crust and fit it into the bottom of the baking dish, trimming any excess dough around the edges.
- In a large bowl, whisk together the corn syrup, brown sugar, melted butter, vanilla, and slightly beaten eggs until smooth. Stir in the chopped pecans.
- Pour half of the filling over the bottom crust. Roll out the second crust and place it over the filling, pressing edges to fit. Spray the top crust lightly with butter-flavor cooking spray.
- Bake for 14-16 minutes until the crust is golden brown.
- Reduce the oven temperature to 350°F (175°C). Spoon the remaining filling over the baked crust and arrange pecan halves on top.
- Bake for an additional 30 minutes until the filling is set and the pecans are toasted.
- Cool for about 20 minutes before serving. Serve warm with a scoop of vanilla ice cream if desired.