This indulgent Pecan Pie Cobbler is a layered dessert masterpiece that combines the best of both worlds—a flaky, buttery crust and a rich, gooey pecan filling. With two golden crusts sandwiching a luscious layer of brown sugar, butter, and pecans, plus a topping of glossy pecan halves, it’s a dessert that feels both rustic and elegant. Perfect for holidays, potlucks, or any time you want to impress with something truly special.
Ingredients
Rolled refrigerated pie crusts – 2 (each package contains 2 crusts)
Brown sugar – 2 ½ cups
Butter, melted – ½ cup
Butter, melted (for brushing) – 1 tablespoon
Light corn syrup – 2 ½ cups
Vanilla extract – 4 teaspoons
Eggs, lightly beaten – 6
Chopped pecans – 2 cups
Pecan halves – 1 ½ cups
Instructions
- Preheat your oven to 425°F (220°C). Grease a 9×13-inch baking dish with nonstick spray.
- Roll out one pie crust into a rectangle and place it in the prepared dish, letting it cover the bottom evenly.
- In a large bowl, combine the brown sugar, ½ cup melted butter, corn syrup, vanilla extract, and eggs. Mix until smooth.
- Stir in the chopped pecans until well blended.
- Pour half of the pecan mixture over the crust in the baking dish.
- Roll out the second pie crust and place it carefully over the filling.
- Brush the top crust with 1 tablespoon of melted butter. Bake for about 15 minutes, or until golden brown.
- Remove from the oven and immediately reduce the oven temperature to 350°F (175°C).
- Pour the remaining pecan filling evenly over the baked crust, then sprinkle or arrange the pecan halves on top.
- Return the dish to the oven and bake for another 30 minutes, until the filling is bubbling and set around the edges.
- Let the cobbler cool for at least one hour before slicing. The filling will thicken as it cools.
Storage
Store leftover Pecan Pie Cobbler covered at room temperature for up to 1 day or refrigerate for up to 4 days. Reheat individual portions in the microwave for 15–20 seconds before serving. For longer storage, wrap tightly and freeze for up to 2 months; thaw in the refrigerator overnight before reheating.
Serving Suggestions
Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, drizzle with warm caramel sauce or a sprinkle of sea salt. This cobbler also pairs beautifully with a hot cup of coffee or spiced tea.
FAQ
Q: Can I make this ahead of time?
Yes. You can bake it a day in advance, then let it cool completely, cover, and store in the refrigerator. Warm in the oven before serving.
Q: Can I use homemade pie crust?
Absolutely. Homemade crust gives an even flakier texture and buttery flavor. Just roll it thin enough to fit your baking dish.
Q: Can I substitute dark corn syrup?
Yes. Dark corn syrup will give a deeper, more caramelized flavor, while light corn syrup keeps it milder and sweeter.
Q: My filling turned out runny. What went wrong?
The cobbler may not have cooled long enough. Allow at least an hour for the filling to set. Overmixing the eggs or underbaking can also cause excess moisture.
Q: Is it supposed to be served warm or cold?
Traditionally, Pecan Pie Cobbler is served slightly warm, but it’s just as delicious chilled.
Conclusion
Rich, buttery, and loaded with toasted pecans, this Pecan Pie Cobbler brings all the nostalgic comfort of classic pecan pie in an easier, crowd-friendly form. Its gooey layers and golden crust make it a show-stopping dessert for any occasion, from family dinners to holiday feasts. Once you make it, it’s sure to become a recipe you’ll never lose—and one your guests will always remember.