Pecan Pie Cobbler

Pecan Pie Cobbler

This indulgent Pecan Pie Cobbler is a warm, gooey, Southern-style dessert that combines everything you love about a classic pecan pie—rich buttery filling, crunchy pecans, and golden crust—with the comforting texture of a cobbler. Perfect for Thanksgiving, Christmas, or any family gathering, this recipe layers two pie crusts with a luscious caramel-like pecan filling that bakes into pure perfection. Each bite offers the ideal balance of sweetness, crunch, and melt-in-your-mouth goodness.

Why You’ll Love This Recipe

• Two crusts for double the goodness: The top and bottom crusts create a decadent pastry layer that perfectly holds the gooey filling.
• Rich pecan flavor: Loaded with both chopped and whole pecans for a nutty texture in every bite.
• Perfect for holidays: Ideal for potlucks, holiday dinners, or cozy weekend desserts.
• Easy to make ahead: The cobbler can be baked a day in advance and warmed before serving.

Ingredients

Ingredient	Quantity
Rolled refrigerated pie crusts	2 (2 come in a package)
Brown sugar	2 ½ cups
Butter, melted	½ cup + 1 tablespoon (for brushing)
Light corn syrup	2 ½ cups
Vanilla extract	4 teaspoons
Eggs, lightly beaten	6
Chopped pecans	2 cups
Pecan halves	1 ½ cups

Step-by-Step Instructions

Step 1: Prepare the Base Crust

Preheat your oven to 425°F (220°C). Unroll one of the pie crusts and place it in the bottom of a lightly greased 9x13-inch baking dish. Press it gently to fit evenly and trim any excess from the edges. Prick the crust several times with a fork to prevent bubbling, then bake for 10–12 minutes until lightly golden. Remove from the oven and reduce the oven temperature to 350°F (175°C).

Step 2: Make the Filling

In a large bowl, whisk together brown sugar, melted butter, corn syrup, vanilla, and eggs until smooth and glossy. Stir in the chopped pecans. The mixture should be thick and rich—this will form the gooey center of your cobbler.

Step 3: Assemble the Layers

Pour half of the pecan filling mixture over the baked crust. Gently place the second pie crust on top, pressing down lightly around the edges. Brush with 1 tablespoon melted butter for a golden finish. Pour the remaining filling over the top crust and sprinkle the pecan halves evenly across the surface.

Step 4: Bake the Cobbler

Bake uncovered at 350°F (175°C) for about 50–60 minutes, or until the filling is set and bubbling around the edges. The top should be deep golden brown, and the pecans should appear toasted and slightly crisp. Allow the cobbler to cool for at least 30 minutes before serving to let the filling thicken properly.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• For extra indulgence, drizzle with caramel sauce before serving.
• This dessert pairs beautifully with a cup of hot coffee or a glass of milk.

Storage Tips

Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm individual portions in the microwave for 20–30 seconds before serving.

Pro Tips for Success

• Use dark brown sugar for a deeper caramel flavor.
• For a flaky crust, make sure your pie dough stays cool before baking.
• If you like extra crunch, toast the pecans lightly before adding them to the filling.

Final Thoughts

This Pecan Pie Cobbler brings together everything that makes classic pecan pie irresistible, but with a rustic twist that’s easier to serve and share. It’s gooey in the middle, crisp on top, and buttery throughout—a guaranteed crowd-pleaser that will quickly become a new family favorite at your holiday table.