This dessert marries the gooey, caramel richness of a classic pecan pie with the hearty, comfort-food feel of a cobbler. Each spoonful bursts with crunchy pecans and a sticky, syrupy filling, great paired with vanilla ice cream. This recipe is perfect for holiday get-togethers or whenever you want to wow guests with an impressive but comforting 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: Preheat the Baking Dish and the Crust
Preheat the Oven:
Heat your oven to 425°F (220°C). This temperature causes the bottom crust to set quickly before it has a chance to get 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:
Roll out one pie crust, on a clean work surface, to a 13×9-inch rectangle.
Fit the crust into a greased baking dish, pressing gently into place and trimming 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:
Stir in 2 cups coarsely chopped pecans until evenly mixed.
Add Filling to the Crust:
Spoon half of the filling mixture over the crust in the baking dish and spread evenly.
Step 3: Top with the Second Crust and Bake
Prepare the Second Pie Crust:
Cover the filling with the second rolled out pie crust (13×9-inch rectangle).
For a tight fit, press the edges and trim any overhanging dough.
Spray with Cooking Spray:
Spray the top crust with butter-flavor cooking spray.
Initial Baking:
Transfer to the oven and bake on the lower rack for 14 to 16 minutes, or until the crust is golden brown.
Step 4: Top with Remaining Filling and Pecans
Reduce Oven Temperature:
Reduce the oven temperature to 350°F (175°C).
Add the Remaining Filling:
Spoon the remaining pecan filling evenly over the baked crust.
Arrange Pecan Halves:
Decoratively arrange 2 cups pecan halves over filling.
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:
To keep your cobbler tasting fresh, try these simple storage solutions:
Refrigeration: Leftover cobbler can be stored in an airtight container in the refrigerator for up to 4 days. Store each layer separately to reheat individual pieces in the microwave for 20-30 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:
Give this Southern classic your spin with these ideas:
Chocolate Pecan Cobbler: Stir in 1/2 cup of semi-sweet chocolate chips into the filling for a rich, chocolaty twist.
Maple Pecan Cobbler: Replace 1/2 cup of the light corn syrup with pure maple syrup, for a touch of maple flavor.
Bourbon Infusion: Add 2 tablespoons of bourbon to the filling for an adult-friendly version that adds layer and a gentle kick.
Nut Mix: For a different nutty profile, use a mix with pecans, walnuts or even hazelnuts.
Spiced Cobbler: Mix in some cinnamon and nutmeg to the filling for a warm, spiced version that’s great for 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.