This dessert combines the gooey, caramel richness of traditional pecan pie with the hearty, comforting feel of a cobbler. Each spoonful is packed with crunchy pecans and a sweet, syrupy filling, perfect when paired with vanilla ice cream. This dish is ideal for holiday gatherings or anytime you want to impress guests with a delightful, comforting dessert.
Why You’ll Love It:
Layered Flavors and Textures: The dual layers of crust and gooey pecan filling create a delightful balance between crunchy, chewy, and flaky.
Easy to Make: With store-bought pie crusts and simple ingredients, this cobbler is easier than a traditional pecan pie but just as impressive.
Perfect for Sharing: This 13×9-inch dessert is ideal for potlucks, holiday dinners, or anytime you need to feed a crowd with a show-stopping sweet.
Ice Cream’s Best Friend: The warm cobbler paired with cool, creamy vanilla ice cream makes for a dessert that hits every note.
Key Ingredients:
Pie Crusts: Using pre-made refrigerated pie crusts saves time, but you can make your own if you prefer a homemade touch. Just be sure to roll them out to fit your baking dish.
Corn Syrup: Light corn syrup is the traditional choice for that classic pecan pie flavor, but dark corn syrup can add a richer, deeper taste if desired.
Pecans: For the best flavor, use a mix of coarsely chopped pecans and pecan halves for texture and presentation. Toasting the pecans slightly before adding them to the filling can also enhance their nuttiness.
Vanilla: Pure vanilla extract is key for depth of flavor. If you’re feeling adventurous, a touch of bourbon vanilla extract can add an extra layer of warmth.
Butter: Make sure the butter is fully melted before mixing it with the other filling ingredients for a smooth consistency.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions:
Step 1: Prepare the Baking Dish and Crust
Preheat the Oven:
Preheat your oven to 425°F (220°C). This temperature helps the bottom crust set quickly, preventing it from getting soggy.
Prepare the Baking Dish:
Grease a 13×9-inch (3-quart) glass baking dish with shortening or butter-flavor cooking spray.
Prepare the First Pie Crust:
Unroll one pie crust onto a clean work surface and roll it out into a 13×9-inch rectangle.
Place the crust into the greased baking dish, pressing it gently to fit and trimming any excess dough around the edges.
Step 2: Make the Filling
Mix the Filling Ingredients:
In a large bowl, whisk together:
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
Stir until fully combined and smooth.
Stir in the Pecans:
Add 2 cups coarsely chopped pecans and mix evenly.
Add Filling to the Crust:
Spoon half of the filling mixture over the crust in the baking dish, spreading it evenly.
Step 3: Add the Second Crust and Bake
Prepare the Second Pie Crust:
Roll out the second pie crust into a 13×9-inch rectangle and place it over the filling.
Press the edges to fit and trim any excess dough.
Spray with Cooking Spray:
Lightly spray the top crust with butter-flavor cooking spray.
Initial Baking:
Bake in the preheated oven for 14 to 16 minutes, or until the crust is golden brown.
Would you like to save this?
Just drop your email here and I'll send it right away!
Step 4: Add Remaining Filling and Pecans
Reduce Oven Temperature:
Lower the oven temperature to 350°F (175°C).
Add the Remaining Filling:
Spoon the rest of the pecan filling evenly over the baked crust.
Arrange Pecan Halves:
Arrange 2 cups of pecan halves decoratively over the filling.
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 pecans are toasted.
Cool the Cobbler:
Allow the cobbler to cool for about 20 minutes on a wire rack.
Serve:
Serve warm with a scoop of vanilla ice cream for the perfect pairing of flavors and textures. Enjoy!
Serving Suggestions:
Make your Pecan Pie Cobbler unforgettable with these serving tips:
Top with Ice Cream: Vanilla ice cream is the classic choice, but butter pecan ice cream pairs beautifully as well.
Whipped Cream: A dollop of freshly whipped cream with a sprinkle of cinnamon can add a festive touch.
Caramel Drizzle: For an extra indulgence, drizzle some caramel sauce over each serving.
Coffee Pairing: Enjoy with a cup of coffee or a spiced latte for a cozy dessert experience.
Storage and Meal Prep Tips:
Keep your cobbler tasting fresh with these simple storage solutions:
Refrigeration: Store leftover cobbler in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for about 20-30 seconds.
Freezing: This cobbler can be frozen before or after baking. To freeze, wrap tightly in plastic wrap and then aluminum foil, and store for up to 2 months. Thaw in the refrigerator overnight before baking or reheating.
Make-Ahead: Assemble the cobbler up to the initial baking step, cover it, and store it in the refrigerator for up to 24 hours. When ready, bake as directed and serve fresh.
Reheating: To reheat the whole cobbler, place it in a 300°F (150°C) oven for about 15 minutes or until warmed through.
Variations:
Put your spin on this Southern classic with these ideas:
Chocolate Pecan Cobbler: Add 1/2 cup of semi-sweet chocolate chips to the filling for a rich, chocolatey twist.
Maple Pecan Cobbler: Substitute 1/2 cup of the light corn syrup with pure maple syrup for a hint of maple flavor.
Bourbon Infusion: Mix in 2 tablespoons of bourbon to the filling for an adult-friendly version that adds depth and a subtle kick.
Nut Mix: Use a combination of pecans, walnuts, or even hazelnuts for a different nutty profile.
Spiced Cobbler: Add a dash of cinnamon and nutmeg to the filling for a warm, spiced version perfect for fall.
Conclusion:
This Pecan Pie Cobbler is bound to become a new favorite with its rich, gooey layers and the satisfying crunch of pecans. It’s a dessert that looks impressive but is easy to make, bringing the comfort and sweetness of Southern baking to your table. Whether you’re serving it for Thanksgiving, a family get-together, 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.