There’s something about the warm, gooey goodness of Pecan Pie Cobbler that just screams comfort food. If you’re a fan of traditional pecan pie but want a little twist, this cobbler is for you! With layers of buttery pie crust, a rich and sweet pecan filling, and a beautiful topping of crunchy pecans, it’s a dessert that’s perfect for holidays, potlucks, or any time you’re craving something extra indulgent. And let’s not forget the option to top it with a scoop of vanilla ice cream to take it to a whole new level of deliciousness. 😋
Jump to RecipeWhy You’ll Love This Recipe
- Layered Goodness: Imagine layers of flaky pie crust and gooey pecan filling baked into one sweet masterpiece. Each bite has the perfect balance of texture—crispy on top, soft in the middle.
- Holiday Favorite: This cobbler is a fun alternative to traditional pecan pie. It’s ideal for Thanksgiving, Christmas, or any special occasion.
- Simple Ingredients: You don’t need fancy ingredients for this recipe. Most of what you need is likely already in your pantry or fridge.
- Crowd Pleaser: It makes a big batch, perfect for feeding a crowd. Be prepared for guests to ask for seconds (and maybe even thirds!).
Ingredients You’ll Need
For the Cobbler:
- 2 rolled refrigerated pie crusts: These make the layering super easy. No need to stress about making pie crust from scratch!
- 2-1/2 cups brown sugar: The base of that sweet, caramel-like filling that makes pecan pie so irresistible.
- 1/2 cup butter, melted + 1 tablespoon: Adds richness and flavor, both in the filling and for brushing on the crust.
- 2-1/2 cups light corn syrup: Helps create that classic sticky, sweet pecan pie filling.
- 4 teaspoons vanilla extract: Enhances the flavor with a warm, comforting note.
- 6 eggs, beaten lightly: Helps bind the filling and gives it a custardy texture.
- 2 cups chopped pecans: The heart of the dish—chopped pecans give you a nutty bite in every spoonful.
- 1-1/2 cups pecan halves: These are sprinkled on top for a beautiful, crunchy presentation.
Optional:
- Vanilla ice cream: Serve warm cobbler with a scoop of vanilla ice cream for that perfect hot-cold contrast.
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 425°F (220°C). You’ll lower the temperature after the first bake, but this high heat helps give the initial crust a beautiful golden-brown color.
2. Prep the Baking Dish
Grease the bottom of a 9×13-inch casserole dish with non-stick spray to prevent sticking. This will make serving easier later on, plus it gives the pie crust a little extra crisp.
3. Roll Out the First Pie Crust
Unroll one of the refrigerated pie crusts and shape it into a rectangle to fit the bottom of the dish. Don’t worry if it’s not perfect—it doesn’t need to go all the way up the sides, just enough to form a base for the filling.
4. Make the Pecan Pie Filling
In a large mixing bowl, combine the brown sugar, melted butter, light corn syrup, vanilla extract, and lightly beaten eggs. Whisk everything together until smooth. Stir in the 2 cups of chopped pecans to create a rich, nutty filling.
5. Assemble the First Layer
Pour half of the pecan pie mixture over the pie crust, spreading it out evenly. This layer will bake into the crust, forming a delicious, gooey foundation for the cobbler.
6. Add the Second Pie Crust
Unroll the second pie crust and place it on top of the pecan filling. Again, no need to stress about perfection—just cover the filling as best you can. Brush or spoon 1 tablespoon of melted butter over the top of the crust to help it turn golden brown while baking.
7. Bake the First Layer
Place the dish in the oven and bake at 425°F for 15 minutes, or until the crust turns a light golden brown. The high heat at this stage ensures the bottom crust becomes firm and flaky, holding up the layers of filling that are about to come.
8. Reduce Oven Temperature
Once the first layer is baked, remove the dish from the oven and lower the oven temperature to 350°F (175°C). This lower temperature will prevent the pecan mixture from overcooking while the rest of the cobbler bakes.
9. Add the Remaining Filling & Pecans
Give the remaining pecan pie mixture a quick stir, and then pour it over the baked crust. Spread it evenly, making sure to cover the entire surface. Scatter the 1-1/2 cups of pecan halves over the top. You can either sprinkle them randomly or place them in neat rows for a more decorative look.
10. Bake Again
Return the dish to the oven and bake for an additional 30 minutes at 350°F. The filling should be set and the pecans on top will turn perfectly toasted and fragrant.
11. Let It Cool
Once the cobbler is done, remove it from the oven and let it cool for at least one hour. This allows the filling to set so that it’s easy to slice and serve without being too runny.
Serving Suggestions
For a truly decadent dessert experience, serve your Pecan Pie Cobbler warm with a scoop of vanilla ice cream. The combination of the hot, gooey cobbler and the cold, creamy ice cream is simply out of this world. If ice cream isn’t your thing, a dollop of whipped cream works beautifully too!
Customization Ideas
While this Pecan Pie Cobbler is amazing as-is, you can easily customize it to fit your preferences:
- Add Chocolate: Stir in a handful of chocolate chips to the pecan pie filling for a rich, chocolatey twist.
- Use Different Nuts: Swap out the pecans for walnuts, almonds, or even a mix of different nuts for a varied texture and flavor.
- Add Bourbon: For a more grown-up version, add 1-2 tablespoons of bourbon to the filling. The subtle warmth of the bourbon complements the sweetness of the pecan pie filling beautifully.
- Make it Gluten-Free: Use a gluten-free pie crust and make sure your other ingredients are gluten-free to accommodate dietary needs.
Frequently Asked Questions
Can I Make This Cobbler Ahead of Time?
Yes! You can prepare the entire cobbler a day in advance and store it in the fridge. Simply reheat it in the oven at 350°F until warmed through when you’re ready to serve.
Can I Freeze Pecan Pie Cobbler?
Absolutely! Once baked, let the cobbler cool completely. Then, cover it tightly with aluminum foil and freeze for up to 3 months. To serve, thaw overnight in the refrigerator and reheat in the oven.
Can I Use Store-Bought Pie Crust?
Yes, store-bought refrigerated pie crust is perfect for this recipe. It saves time and effort while still delivering flaky, delicious results.
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Fat: 22g
- Carbohydrates: 62g
- Protein: 5g
Final Thoughts
This Pecan Pie Cobbler is the perfect combination of classic pecan pie and comforting cobbler. It’s simple to make, full of rich, caramelized flavors, and a guaranteed hit for any occasion. Whether you serve it warm with a scoop of vanilla ice cream or enjoy it on its own, this dessert will leave everyone wanting more. 😍
Pecan Pie Cobbler
The flaky pie crust is filled with a rich and creamy pecan filling that's packed with flavor. The buttery pecan topping adds a delightful crunch. Serve warm with a scoop of vanilla ice cream for an extra special treat.
Ingredients
2 rolled refrigerated pie crusts (2 come in a package)
2-1/2 cups brown sugar
1/2 cup butter, melted + 1 Tablespoon
2-1/2 cups light corn syrup
4 teaspoons vanilla extract
6 eggs, beaten lightly
2 cups chopped pecans
1-1/2 cups pecan halves
Directions
- Preheat oven to 425 degrees (you will lower to 350 degrees after baking the first layer).
- Grease the bottom of the dish with non-stick spray. I use a 9 x 13 casserole dish.
- Roll out one pie crust into a rectangular shape and place it in the dish (it does not have to be perfect and does not need to go all the way up the sides of the casserole dish).
- Add the brown sugar, melted butter, corn syrup, eggs, and vanilla extract to a large bowl. Mix well.
- Add the 2 cups of chopped pecans and mix well.
- Pour half of the mixture over the pie crust.
- Roll out the second pie crust and place it on top of the mixture (again, the crust does not need to be rolled out perfectly).
- Brush or spoon the tablespoon of melted butter over the crust and bake for approximately 15 minutes or until the crust is golden brown.
- Remove from oven and turn the oven down to 350 degrees.
- Stir the remainder of the pecan pie mixture and pour over the cooked crust.
- Add the 1-1/2 cups of pecan halves to the top of the cobbler. (Either sprinkle the pecans randomly or place in order).
- Bake again for 30 minutes.
- Allow the pecan pie cobbler to cool for at least one hour before serving.
- OPTIONAL: Add a scoop of vanilla ice cream to the top of the warm cobbler.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour | Servings: 12
Next time you need a show-stopping dessert, give this Pecan Pie Cobbler a try. It’s sweet, nutty, and absolutely irresistible! 🍂