This Pecan Pie Cobbler is the kind of dessert that doesn’t just get eaten — it gets remembered. It’s rich, buttery, and layered with the unmistakable flavor of pecans and caramelized brown sugar. Unlike traditional pie, this version gives you the gooey goodness of pecan filling and the comfort of a cobbler’s texture. Think of it as the perfect marriage between pie and pudding — indulgent, sticky, and deeply satisfying.
Here’s how to make it right:
Ingredients:
- Rolled refrigerated pie crusts: 2 (1 package, since each pack has 2 crusts)
- Brown sugar: 2½ cups
- Butter (melted): ½ cup, plus 1 tablespoon for brushing
- Light corn syrup: 2½ cups
- Vanilla extract: 4 teaspoons
- Eggs (lightly beaten): 6
- Chopped pecans: 2 cups
- Pecan halves: 1½ cups
Step 1: Preheat and Prepare
Set your oven to 425°F. Grease a 9×13-inch baking dish generously with non-stick spray or butter.
Step 2: First Pie Crust
Unroll one pie crust and fit it into the bottom of the dish. Don’t worry about covering the sides — just make sure it lays flat and even.
Step 3: Make the Filling
In a large mixing bowl, whisk together brown sugar, ½ cup melted butter, corn syrup, eggs, and vanilla until smooth and glossy. Stir in the 2 cups of chopped pecans. The mixture should be thick, sticky, and irresistible.
Step 4: First Layer
Pour half of that pecan mixture over the crust in your dish, spreading it evenly to cover every corner.
Step 5: Add Second Crust
Roll out the second pie crust and carefully place it on top of the filling. Brush the surface with the remaining 1 tablespoon of melted butter to help it brown beautifully in the oven.
Step 6: Bake the Base
Slide it into the oven and bake for about 15 minutes, or until the crust turns golden and flaky.
Step 7: Lower the Heat
Once the crust is golden, remove the dish and immediately lower the oven to 350°F. Don’t skip this — the second bake happens at a lower temperature to set the filling perfectly.
Step 8: Add Final Layer
Stir the remaining pecan filling and pour it over the baked crust. Top with 1½ cups of pecan halves — you can scatter them randomly or line them neatly if you like that bakery look.
Step 9: Bake Again
Return the dish to the oven and bake for 30 minutes. By now, the kitchen should smell like toasted pecans and caramel heaven.
Step 10: Cool and Serve
Once done, let the cobbler rest for at least one hour before serving. This allows the filling to set without being runny, giving you clean, rich layers when you scoop it out.
Serving Tip:
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm, nutty filling and the cold cream is divine.
Storage:
Keep leftovers in the fridge, tightly covered. It reheats perfectly in the microwave or oven, and some say it tastes even better the next day as the flavors deepen.
This dessert delivers all the comfort of a Southern classic with a twist — buttery layers, caramel sweetness, and that unmistakable pecan crunch. Whether it’s for Thanksgiving, Sunday dinner, or just because you need a little sweetness in your day, don’t lose this recipe. It’s one of those rare ones that never goes out of style.