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 The Perfect Dessert
When November rolls around, I am ready to make the cobbler (although it’s perfect year-round).
This particular cobbler is a great addition because you can feed more people with it than a typical pecan pie. And it’s such an easy dessert recipe.
Everyone loves pecan pie, and this cobbler recipe is a great way to feed 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 is so worth diving into.
If y’all love this easy pecan cobbler, you’ll love pumpkin pecan pie – readers love it!
Watch How To Make Easy Pecan Pie Cobbler
What Ingredients 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)
- Packed brown sugar
- Corn syrup
- Vanilla Extract
- Chopped pecans
- Pecan halves
Full recipe with measurements and instructions listed at the bottom of the post in the recipe card.
How To Make Pecan Pie Cobbler
- Heat oven to 425 degrees and grease a 9″ x 13″ casserole dish.
- Roll out one pie crust and place crust 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.
- Gently spoon 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 of the 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 (waiting for it to cool and eat is the hardest part).
What I Love About This Pecan Pie Cobbler Recipe
This is a great recipe because it will feed a crowd. The recipe features a gooey inside with a crunchy topping of pecans.
I love the crust at the bottom and the center of the cobbler. It’s not a typical crunchy pie crust.
Step-By-Step Instructions For How To Make Pecan Pie Cobbler
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 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. 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 it on top of the pecan pie mixture.
Brush a tablespoon of melted butter on the crust (this makes the best buttery cobbler crust).
Bake the pecan pie cobbler for about 15 minutes or until the top crust is golden brown. Your house is going to smell amazing.
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.
How Do You Keep Pecan Pie Filling From Seeping Through The Crust?
No matter what you do, the pecan pie filling is going to seep through the crust. It’s just the nature of the dessert.
Does Cobbler Have Crust On Top Or Bottom?
It is really up to the person cooking the cobbler.
A lot of cobblers have the ingredients on the bottom and some of the crust in the center or on top.
This recipe calls for two crusts, and they both bake while the cobbler is baking, which makes this a delicious dessert.
Can Pecan Pie Be Made A Day Ahead?
Yes, you can make the pie a day ahead, but it will not taste as fresh.
Can You Freeze Pecan Pie Cobbler?
Yes, you can freeze pecan pie cobbler.
Allow the cobbler to cool to room temperature before freezing. Store it in an airtight container and you can freeze it for a couple of months.
When you are ready to eat it, you can place it in the refrigerator and let it thaw for about 24 hours and then reheat the cobbler.
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.
- Classic pecan pie – this is the most famous recipe for pecan pie. It is one of my favorite desserts, and it’s one of those easy recipes that everyone makes and loves around the holidays.
- Pecan pie bars – these bars are like a piece of pie in square form, and they have a pecan pastry dough crust and a sweet pecan filling that is out-of-this-world.
- Maple syrup pecan pie – this recipe has a ton of flavor, and it’s not overwhelming. Dollop a little whipped cream on top, and you’ve got one amazing treat this holiday season.
- Shortbread cookies with pecans – this recipe from Julia’s Simply Southern is a great cookie to take to your exchange parties.
- Pumpkin pecan cobbler – this recipe from Lauren’s Latest is an incredibly delicious dish with all the flavors of Fall.
The Best Pecan Cobbler Recipe
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. It is truly one of the best desserts out there.
Then, share your comments below and 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!
- 2 rolled refrigerated pie crusts (2 come in a package)
- 2-1/2 cups brown sugar
- 1/2 cup butter, melted + 1 Tablespoon
- 2-1/2 cups light corn syrup
- 4 teaspoons vanilla extract
- 6 eggs, beaten lightly
- 2 cups chopped pecans
- 1-1/2 cups pecan halves
Preheat oven to 425 degrees (you will lower to 350 degrees after baking the first layer).
Grease the bottom of the dish with non-stick spray. I use a 9" x 13" casserole dish.
- Roll out one pie crust into a rectangular shape and place it in the dish (it 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 it 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.
TIP: Be sure to stir the pecan mixture before pouring it over the crusts as the sugar and ingredients can settle to the bottom.
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Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 539Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 76mgSodium: 126mgCarbohydrates: 83gFiber: 3gSugar: 75gProtein: 6g
Nutrition is approximate.