Classic Pecan Pie Cobbler is a decadent, layered dessert that captures the essence of traditional pecan pie but with a cobbler-style twist. It features a buttery pie crust base, a rich filling of brown sugar, corn syrup, eggs, and toasted pecans, and a second crust that bakes into a golden, flaky layer. The final touch? A crown of glossy pecan halves and a scoop of vanilla ice cream melting over the warm, syrupy center. It’s gooey, nutty, and irresistibly nostalgic.
🧺 Ingredients:
For the Cobbler:
- 1 box refrigerated pie crusts (2 crusts total)
- 2½ cups light corn syrup
- 2½ cups packed brown sugar
- ½ cup unsalted butter, melted
- 4½ teaspoons pure vanilla extract
- 6 large eggs
- 2 cups chopped pecans
- 2 cups pecan halves (for topping)
- Butter-flavored cooking spray or melted butter (for brushing crust)
- Vanilla ice cream (optional, for serving)
👩🍳 Instructions:
1. Prep the Oven and Dish:
Preheat your oven to 425°F (220°C). Lightly grease a 13×9-inch (3-quart) glass baking dish with non-stick spray or a thin layer of butter.
2. Roll Out the First Crust:
Unroll one pie crust and gently roll it into a rectangle to fit the bottom of your baking dish. Press it into the dish and trim any excess dough along the edges.
3. Make the Filling:
In a large mixing bowl, whisk together the corn syrup, brown sugar, melted butter, vanilla extract, and eggs until smooth and well combined. Stir in the chopped pecans (not the halves yet).
4. Layer the Cobbler:
Pour half of the pecan filling over the bottom crust. Spread it evenly with a spatula.
5. Add the Second Crust:
Roll out the second pie crust to the same size and place it over the filling. Trim the edges to fit neatly. Lightly brush the top crust with butter or spray with butter-flavored cooking spray.
6. First Bake:
Bake the cobbler at 425°F for 14–16 minutes, or until the top crust is golden brown.
7. Add the Final Layer:
Reduce the oven temperature to 350°F (175°C). Carefully spoon the remaining pecan filling over the baked crust. Arrange the pecan halves decoratively on top.
8. Final Bake:
Return the dish to the oven and bake for an additional 30–35 minutes, or until the filling is set and bubbling around the edges.
9. Cool and Serve:
Let the cobbler cool for at least 20–30 minutes to allow the filling to thicken. Serve warm with a generous scoop of vanilla ice cream for the ultimate indulgence.
💡 Tips & Variations:
- Toasted Pecans: Toast the pecans lightly before adding them to enhance their flavor.
- Spiced Twist: Add a pinch of cinnamon or nutmeg to the filling for a warm, spiced note.
- Make-Ahead: This cobbler can be made a day in advance and gently reheated before serving.
This dessert is a celebration of texture and flavor—flaky crust, gooey filling, and crunchy pecans all in one bite. If you’re feeling adventurous, you could even give it a tropical twist with a splash of coconut extract or a drizzle of caramelized banana sauce. Want to try that next?