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Pecan Pie Cobbler

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Pecan Pie Cobbler

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When it comes to comforting desserts that never go out of style, Pecan Pie Cobbler holds a special place at the table. This indulgent dish combines the rich, nutty flavor of traditional pecan pie with the warm, gooey texture of a cobbler. Perfect for holidays, Sunday dinners, or any occasion where dessert should impress, this recipe delivers on both taste and presentation.

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Whether you are looking for an easy Thanksgiving dessert, a classic Southern recipe, or simply the best way to satisfy your sweet tooth, this pecan pie cobbler will be a go-to favorite.

Why You’ll Love This Recipe

This cobbler is more than just a dessert—it’s a conversation starter. Here’s why it stands out:

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  • Combines the richness of pecan pie with the ease of a cobbler.
  • Feeds a crowd—perfect for holidays and gatherings.
  • Uses simple pantry ingredients but tastes bakery-quality.
  • Pairs beautifully with vanilla ice cream or whipped cream.
  • Ideal for make-ahead baking since flavors intensify as it rests.

Ingredients Breakdown

Understanding the key ingredients ensures you get the best results every time:

  • Refrigerated Pie Crusts: Convenient, flaky, and the perfect base for layering.
  • Brown Sugar: Adds depth and caramel-like sweetness.
  • Butter: Provides richness and balances the sweetness.
  • Light Corn Syrup: Essential for the gooey pecan pie filling texture.
  • Eggs: Bind the filling, ensuring it sets properly.
  • Vanilla Extract: Enhances flavor and adds warmth.
  • Pecans (chopped & whole): The star ingredient, delivering crunch and nutty goodness.

Tips and Tricks

  • For a deeper flavor, toast the pecans before adding them to the filling.
  • Line your baking dish with parchment for easier cleanup.
  • Allow the cobbler to cool at least one hour before serving—it will set properly.
  • If you prefer less sweetness, reduce the sugar slightly or serve with unsweetened whipped cream.

Variations and Customizations

  • Chocolate Pecan Cobbler: Add ½ cup of semisweet chocolate chips to the filling.
  • Bourbon Pecan Cobbler: Stir 2 tablespoons of bourbon into the filling for a bold flavor twist.
  • Maple Pecan Cobbler: Replace part of the corn syrup with pure maple syrup.
  • Nut-Free Option: Substitute pecans with walnuts or almonds for a unique variation.

Pairing Suggestions

  • Serve warm with a scoop of vanilla bean ice cream.
  • Add a dollop of fresh whipped cream for extra creaminess.
  • Pair with strong coffee or bourbon-spiked hot chocolate for a cozy finish.

Storage Instructions

  • Refrigerator: Store covered for up to 5 days.
  • Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
  • Reheating: Warm in a 300°F oven for 10–15 minutes or microwave individual slices.

Popular Questions

1. Can I make pecan pie cobbler ahead of time?
Yes! Bake a day before and let it cool. The flavors actually improve after resting.

2. Can I use homemade pie crust instead of refrigerated?
Absolutely. A buttery, homemade crust will only enhance the cobbler.

3. How do I know when it’s fully baked?
The top should be golden and the filling set (it will continue firming as it cools).

Pecan Pie Cobbler
Caroline

Pecan Pie Cobbler

This decadent pecan pie cobbler layers buttery pie crust with a rich, gooey pecan filling for a holiday-worthy dessert baked in a casserole dish. A cross between cobbler and pecan pie, it’s perfect for sharing at gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American, Southern
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 2 refrigerated pie crusts (2 per package)
  • 2 1/2 cups brown sugar
  • 1/2 cup butter, melted
  • 1 tbsp butter, melted (for brushing)
  • 2 1/2 cups light corn syrup
  • 4 tsp vanilla extract
  • 6 eggs, lightly beaten
  • 2 cups chopped pecans
  • 1 1/2 cups pecan halves

Equipment

  • 9×13-inch baking dish
  • Rolling pin
  • mixing bowls
  • whisk
  • spatula

Method
 

  1. Preheat oven to 425°F (220°C). Grease a 9×13 casserole dish with non-stick spray.
  2. Roll one pie crust into a rectangle and place it in the dish. It should cover the bottom but doesn’t need to go up the sides.
  3. In a bowl, whisk together brown sugar, melted butter, corn syrup, vanilla, and beaten eggs until smooth. Stir in chopped pecans.
  4. Pour half the filling over the crust.
  5. Roll out the second pie crust and place it over the filling. Brush with 1 tablespoon melted butter.
  6. Bake for 15 minutes, or until lightly golden. Remove from oven and reduce heat to 350°F (175°C).
  7. Stir the remaining pecan mixture, then pour over the baked crust. Arrange pecan halves on top.
  8. Bake for 30 minutes until the cobbler is set.
  9. Allow to cool for 1 hour before serving. Optionally, top with ice cream or whipped cream.

Notes

  • This dessert is rich, so smaller servings go a long way.
  • Always allow cooling time for the best texture and flavor.
  • Leftovers taste even better the next day.

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