Pecan pie cobbler is an easy and delicious dessert, especially for the Thanksgiving and Christmas holidays. The easy pecan pie cobbler recipe features a double layer of pecan pie and is perfect with a scoop of vanilla ice cream right on top.
Pecan pie cobbler is such a great dessert. We always have pecan pie around the holidays and this is a fun treat to change things up a bit.
Pecan pie is such a traditional dessert that everyone loves and this is a great way to feed the pie to a crowd.
Making a dessert like this used to intimidate me, but once I realized it didn’t have to be perfect, I dove right in. And this dessert is so worth diving in.
If y’all love this dessert, you’ll love pumpkin pecan pie – readers are loving it!
What do I need to make the pecan pie cobbler recipe?
- Large bowl
- 9″ x 13″ Casserole dish
- Non-stick spray
- Two pie crusts (I used store-bought rolled crusts)
- Brown sugar
- Corn syrup
- Vanilla Extract
- Chopped pecans
- Pecan halves
How to make pecan pie cobbler:
- Preheat oven to 425-degrees and grease a 9″ x 13″ casserole dish.
- Roll out one pie crust and place in the bottom of the casserole dish (the crust does not need to completely cover the casserole dish).
- In a large bowl, add the brown sugar, melted butter, corn syrup, eggs, and vanilla extract. Mix well.
- Add 2 cups of chopped pecans and mix.
- Pour half of the mixture over the pie crust.
- Roll out the second crust and place over the top of the pecan pie mixture.
- Pour one tablespoon of melted butter on the top crust and spread around.
- Bake approximately 15 minutes or until crust is golden brown. Remove from oven.
- Turn the oven temperature down to 350-degrees.
- Pour the remainder of the pecan pie mixture over the top of the browned crust.
- Sprinkle 1-1/2 cups of pecan halves over the top.
- Return to the oven and bake for approximately 30 minutes or until browned on top. The inside of the pecan pie cobbler will still be a little jiggly.
- Cool for at least one hour.
Recipe and printable instructions listed below
Start by adding the brown sugar to a large bowl.
Next, pour the melted butter over the brown sugar. Believe me, you will love the smell of the butter and brown sugar.
Next, add the corn syrup to the bowl.
Now, add the eggs and the vanilla extract to the pecan pie cobbler mixture.
I beat the eggs a little bit before adding them to the mix, that way it’s easier to mix everything once it’s all in the bowl.
Roll out the crust and press it into the bottom of a casserole dish.
Don’t worry about the crust being on all sides. I made this once and pressed the crust all the way up the sides of the casserole dish and it ended up getting a little burnt when I baked it in the oven the first time because it was so thin.
Roll out the crust in a rectangle and don’t get it too thin, just let it sit how it sits. It doesn’t need to be perfect.
Stir the pecan pie mixture again and pour half into the casserole dish. You’re going to reserve half for the second part of this recipe. Don’t worry, it won’t be complicated – I don’t like complicated.
Take the second pie crust and roll it out in a rectangular shape and place on top of the pecan pie mixture.
Bake the pecan pie cobbler for about 15 minutes or until the top crust is golden brown.
Again, don’t worry about it being perfect. It’s really not going to be seen once it is covered up with the remainder of the mixture in a while.
Take the pecan pie cobbler out of the oven and turn the oven down to 350-degrees. Stir the pecan pie mixture and pour the remainder over the cooked crust.
TIP: Be sure to stir up the mixture before pouring over the cooked crust, otherwise the sugar will settle to the bottom of the bowl, clump up, and blob out onto your crust.
Sprinkle 1-1/2 cups of the pecan halves onto the top of the pecan pie cobbler.
You can either sprinkle them randomly like I did, or set them on there in a nice uniform manner. Either way, it will look amazing.
Bake the pecan pie cobbler for about 30 minutes. The inside will still be a little bit jiggly. Allow the pie to cool for at least an hour before serving.
Do you use light or dark corn syrup for pecan pie cobbler?
You can use either dark or light, it all comes down to preference. It will be a deeper flavor with dark syrup.
Should my pecan pie cobbler jiggle?
It’s ok if you have some jiggle in the middle when you take it out of the oven. It won’t set up as much as a pecan pie, but it will thicken quite a bit as it cools.
Should I refrigerate pecan pie cobbler?
Yes, it does need to be refrigerated. You can place it in the fridge while it is still warm, or leave it out for a few hours before you refrigerate it. If it thickens quite a bit in the fridge, you can place your serving in the microwave for about 15-20 seconds to warm it up.
More pecan desserts:
- Pecan pie cheesecake bars are easy to make and such a wonderful pecan treat.
- Banana Nut Bread with pecans, with an orange glaze, is one of my favorite breads, or should I call it dessert? Either way, it’s absolutely delicious.
- Pecan pie brownies are to die for and you will never think of brownies in the same way.
Check out the pecan pie cobbler recipe card below, grab those ingredients, and start baking! This is a great Thanksgiving and Christmas dessert and I think you’ll really love it.
Then, share your comments below and click here to share a picture of your cobbler on the Pinterest Pin! If you made any changes or added something different, be sure to share with us so we can try it, too!
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- 2 rolled refrigerated pie crusts (2 come in a package)
- 2-1/2 cups brown sugar
- 1/2 cup butter, melted + 1 Tbsp.
- 2-1/2 cups light corn syrup
- 4 tsp. vanilla extract
- 6 eggs, beaten lightly
- 2 cups chopped pecans
- 1-1/2 cups pecan halves
Preheat oven to 425-degrees (will lower to 350-degrees after baking the first layer).
Grease a 9" x 13" casserole dish.
- Roll out one pie crust into a rectangular shape (does not have to be perfect, and does not need to go all the way up the sides of the casserole dish).
- Add the brown sugar, melted butter, corn syrup, eggs, and vanilla extract to a large bowl. Mix well.
- Add the 2 cups of chopped pecans and mix well.
- Pour half of the mixture over the pie crust.
- Roll out the second pie crust and place on top of the mixture (again, the crust does not need to be rolled out perfectly).
- Brush or spoon the tablespoon of melted butter over the crust and bake for approximately 15 minutes or until the crust is golden brown.
- Remove from oven and turn the oven down to 350-degrees.
- Stir the remainder of the pecan pie mixture and pour over the cooked crust.
- Add the 1-1/2 cups of pecan halves to the top of the cobbler. (Either sprinkle the pecans randomly or place in order).
- Bake again for 30 minutes.
- Allow the pecan pie cobbler to cool for at least one hour before serving.
- OPTIONAL: Add a scoop of vanilla ice cream to the top of the warm cobbler.
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Amount Per Serving: Calories: 539 Total Fat: 24g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 76mg Sodium: 126mg Carbohydrates: 83g Net Carbohydrates: 0g Fiber: 3g Sugar: 75g Sugar Alcohols: 0g Protein: 6g
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