This dessert is the ultimate Southern comfort treat—a luscious, layered masterpiece that combines the sticky-sweet filling of a pecan pie with the buttery, flaky textures of a cobbler. With a double crust, a gooey brown sugar and corn syrup filling, and a generous topping of toasted pecans, this cobbler is perfect for holidays, potlucks, or any time you want to impress a crowd. Serve it warm with a scoop of vanilla ice cream and you’ll have a dessert that rivals even the most beloved pies.
Ingredients
- 2 refrigerated pie crusts (14.1 oz total)
- 2½ cups light corn syrup
- 2½ cups packed brown sugar
- ½ cup unsalted butter, melted
- 4½ teaspoons 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 (for serving, optional)
Source: Adapted from Pillsbury’s Pecan Pie Cobbler
Instructions
1. Preheat and Prepare
Preheat your oven to 425°F (220°C). Lightly grease a 13×9-inch (3-quart) glass baking dish with butter or cooking spray.
2. Roll Out the First Crust
Unroll one pie crust and roll it into a rectangle to fit the bottom of your baking dish. Press it into the dish and trim any excess edges.
3. Make the Filling
In a large bowl, whisk together the corn syrup, brown sugar, melted butter, vanilla, and eggs until smooth. Stir in the chopped pecans.
4. Layer the Filling
Spoon half of the pecan filling mixture over the crust in the baking dish.
5. Add the Second Crust
Unroll the second pie crust, roll it into a rectangle, and place it over the filling. Trim the edges to fit. Lightly brush the top crust with melted butter or spray with butter-flavored cooking spray.
6. Bake the First Layer
Bake the cobbler for 14–16 minutes, or until the top crust is golden brown. Remove from the oven and reduce the oven temperature to 350°F (175°C).
7. Add the Final Layer
Carefully spoon the remaining pecan filling over the baked crust. Arrange the pecan halves on top in a decorative pattern.
8. Final Bake
Return the dish to the oven and bake for 30–35 minutes, or until the filling is set and bubbling. The center should jiggle slightly but not be liquid.
9. Cool and Serve
Let the cobbler cool for at least 20–30 minutes to allow the filling to set. Serve warm with a generous scoop of vanilla ice cream.
Serving Suggestions
- Holiday Showstopper: Perfect for Thanksgiving, Christmas, or any festive gathering.
- Make-Ahead Friendly: Bake a day in advance and reheat gently before serving.
- Pairings: Serve with whipped cream, bourbon caramel sauce, or a drizzle of maple syrup.
Tips for Success
- Crust Control: If you prefer a more rustic cobbler, you can skip the second crust and just top with pecans.
- Nutty Twist: Add a handful of chopped walnuts or toffee bits for extra texture.
- Storage: Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
This cobbler is a celebration of everything we love about pecan pie—without the fuss of crimping crusts or blind baking. It’s gooey, buttery, and nutty with just the right balance of sweetness and crunch. Want to try a chocolate pecan version next?