Pecan Pie Cobbler Recipe For A Crowd

This Pecan Pie Cobbler brings the gooey richness of pecan pie together with a flaky pie crust and sweet, buttery filling. Made with pantry staples like brown sugar, corn syrup, and chopped pecans, it’s a warm and comforting dessert that’s perfect for the Thanksgiving and Christmas holidays.

What makes this pecan cobbler recipe a standoutβ€”besides its rich, gooey flavorβ€”is how easy it is to pull together using simple pantry staples. It’s been a consistent favorite on the blog and gets rave reviews for both taste and convenience.

Pecan Pie Cobbler Is The Perfect Dessert

Pecan pie cobbler on a plate


 
Prep TimeCook Time/Cool TimeServingsPrep Level
30 minutes45 minutes/1 hour15Beginner +

What You’ll Love

  • This pecan pie cobbler recipe with pie crust is a delicious twist on traditional pecan pieβ€”like a rich, gooey pecan pie casserole that’s perfect for feeding a crowd. And it’s made with simple pantry ingredients.
  • It’s an easy recipe you’ll turn to year after year, especially during the holidays when you want something comforting, classic, and simple to make.

Watch How To Make Easy Pecan Pie Cobbler

Featured Comment

mary Catherine says:

“I made this for a group & it was a huge hit! I have been asked to make again! Went together easily.”

Pecan pie cobbler in a white plate

Ingredients

  • Two pie crusts (store-bought rolled crusts) – They form the layered base and middle of the cobbler, giving it that pie-like texture in a casserole form.
  • Light corn syrup – Adds sweetness and helps create the signature gooey, caramel-like filling.
  • Chopped pecans – Provide texture and ensure the nutty flavor is distributed throughout the cobbler.
  • Pecan halves – Create a pretty, crunchy topping and give that classic pecan pie look on top.

Full recipe with measurements and instructions listed at the bottom of the post in the recipe card.

Pecan pie cobbler on a plate with a wooden spoon and casserole dish

Step-By-Step Instructions For How To Make Pecan Pie Cobbler

Start by adding the brown sugar to a large bowl and pour the melted butter over the brown sugar. Next, add the corn syrup to the bowl along with the eggs and 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 into a rectangle and avoid making it too thin. Press it into the bottom of a greased casserole dish, but let it sit as it is. It doesn’t need to be perfect. Stir the pecan pie mixture again and pour half into the casserole dish. You will reserve half for the second part of this recipe.

Tip: 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.

Take the second pie crust and roll it out into 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.

Remove the pecan pie cobbler from the oven and reduce the oven temperature to 350 degrees. Stir the pecan pie filling 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, and blob out onto your crust. 

Pecan pie cobbler in a casserole dish with a red towel on the side

Sprinkle 1-1/2 cups of the pecan halves onto the top of the pecan pie cobbler. 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. 

Pecan pie cobbler in a white plate and in a casserole dish

FAQs

Do You Use Light Or Dark Corn Syrup For The Recipe For Pecan Pie Cobbler?

You can use either dark or light. It all comes down to preference. It will have a deeper flavor with dark syrup.

How Do You Keep Pecan Pie Filling From Seeping Through The Crust?

No matter what you do, the pecan pie filling will seep through the crust. It’s just the nature of the dessert.

Does A 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 both bake while the cobbler is baking, making this a delicious dessert.

What Is Cobbler Crust Made Of?

A cobbler crust can be made from different ingredients. In a pecan pie cobbler, I use traditional pie crust. If you were to make a peach cobbler, the crust is usually crumbly and in many pieces. Most cobbler crusts are made of some type of dough.

Pecan pie cobbler with ice cream on a plate and in a casserole dish.

Storage, Reheating, And Freezing Instructions

Store the pecan pie in the refrigerator in an airtight container or cover with plastic wrap. To reheat, cover the cobbler loosely with foil to prevent over-browning. Bake until warmed throughβ€”about 15–20 minutes at 350Β°F or 20–30 minutes at 325Β°F. Or, you can microwave it by placing some on a microwave-safe plate and heating in 20-30 second intervals until warm.

You can make the pie a day ahead, but it will not taste as fresh.

You can freeze pecan pie cobbler, just make sure it cools before you wrap it in an airtight container. 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 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.
  • 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.
  • 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.
Pecan pie cobbler on a white plate with a scoop of ice cream
Pecan pie cobbler on a white plate with a scoop of ice cream

Pecan Pie Cobbler

4.39 from 289 votes
Old-fashioned pecan pie cobbler recipe is an easy and delicious dessert, especially for the Thanksgiving and Christmas holidays. It’s the one recipe I can count on to wow guests and satisfy every sweet tooth at the table.
Prep Time 30 minutes
Cook Time 45 minutes
Additional Time 1 hour
Total Time 2 hours 15 minutes
Course Desserts
Cuisine American
Servings 15 servings
Calories 539 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

TIP: Be sure to stir the pecan mixture before pouring it over the crusts as the sugar and ingredients can settle to the bottom.
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.

Nutrition

Serving: 1Calories: 539kcalCarbohydrates: 83gProtein: 6gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 19gCholesterol: 76mgSodium: 126mgFiber: 3gSugar: 75g
Tried this recipe?Let us know how it was!

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4.39 from 289 votes (282 ratings without comment)

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93 Comments

  1. I know this is a great dessert but I want to ask how much butter is actually suppose to go in this recipe. One place it says 2.5 cups and another place says .5. Please let me know. We love this dish.

    1. Julie Pollitt says:

      Hi Susan,

      It’s 1/2 a cup, plus one tablespoon of butter. Where does it say 2.5 cups? I can’t seem to find it. Thanks for letting me know!

    2. @Julie Pollitt, go to Pinterest and tap picture to bring up picture where you can visit or save. Underneath that info it lists the ingredients and at the bottom it says 2.5 cups melted butter plus 1 tablespoon.

      1. Julie Pollitt says:

        Hi Susan,

        Thanks for pointing that out. I think that is how Pinterest pulls it from my site when I upload the pins. I bet there’s a better way for me to enter it in the recipe card so it doesn’t pull that. I will go in and see if I can change that. Thanks for letting me know!!

  2. Can you half the because yo large for 2 but love the pecan pie and icecream

    1. Julie Pollitt says:

      Hi Kris, You can cut the recipe in half. Thanks for stopping by!

  3. Melanie Bast says:

    Can this be made the day before?

    1. Julie Pollitt says:

      I think you can make it the day before but it won’t be quite as fresh.

  4. Amy Rummel says:

    4 stars
    Try this awesome recipe.

  5. Miz Helen says:

    Thanks so much for sharing your awesome post with us, we have featured it on Full Plate Thursday,516. Hope you had a very special Christmas and come back to see us soon!
    Miz Helen

    1. Julie Pollitt says:

      Were you ever able to get it to print?

  6. Lizzie Jarrell says:

    hooooo. so good.

    1. Julie Pollitt says:

      Thanks, Wendy!

  7. Corona Holland says:

    I can’t wait to make this! I am totally addicted to graham cracker crust and wondering if it would be possible to make this cobbler with graham cracker crust?

    1. Julie Pollitt says:

      I haven’t tried that, but you could add the crust to the bottom and try! I love graham cracker crusts, too. If you do, let us know how you liked it.

  8. Hi !

    Can we substitute the corn syrup with Maple Syrup ?

    Also would like to know if this Cobbler can be baked ahead of time and frozen ?
    Thank You 😊

    1. Julie Pollitt says:

      Hi Nanette! You can use maple syrup instead of corn syrup, but it will have a stronger flavor. And you can freeze the cobbler. Just let it cool after it bakes before freezing it in an airtight container.

      Enjoy!

  9. Ops, I didn’t pay attention and I layered the cooler,,all at once. Ops ,, guess its going into the oven like that πŸ˜†
    I am sure it will be fine ,,and smells good alrwady

    1. Julie Pollitt says:

      Too funny. I bet it will be great. I hope you love it!

    2. @Julie Pollitt, i did the same thing…lol….

  10. That sounds like heaven, but with all those pecans, it’s going to be expensive!!

    1. Julie Pollitt says:

      Hi Judy! If you have an Aldi’s or Walmart, the pecans are way less expensive there. Yes, pecans can be very expensive, but going to those places will help. πŸ™‚

    2. @Julie Pollitt, picking them off the ground and cracking them yourself ,is even cheaper…lol.

      1. Julie Pollitt says:

        Oh yeah. Love it! I wish we had some pecan trees down here in Florida.

  11. Is that 3 Andrew a half cups of pecans tota.

    1. Julie Pollitt says:

      Yes, that’s correct. Hope you love it!

  12. I had this for lunch at a country restaurant today. It was delish. I’m wondering if I can make this recipe as is but freeze 1/2 of it for later.

    1. Julie Pollitt says:

      Hi Linda, you can freeze it. But, I would only freeze it for about a month or so. Hope you love it!

  13. Mary Catherine says:

    4 stars
    I made this for a group & it was a huge hit! I have been asked to make again! Went together easily 😊

  14. Should the butter be unsalted?

    1. Julie Pollitt says:

      Yes, you would use unsalted butter. Hope you love it!

  15. Just made this, it tastes great but is sticky. I took a bite after letting it cool for an hour and it was sticky like stuck to my teeth. Is that normal?

    1. Julie Pollitt says:

      Hi Julie, I think that can be normal. It’s the sugar. It happens to me with pecan pie, also. πŸ™‚

  16. Gaye Rickey says:

    I tried this recipe for Thanksgiving and it is DELICIOUS!!!

    1. Julie Pollitt says:

      That’s awesome! Thanks so much for sharing!!

  17. Is it 2 and 1/2 cups of brown sugar and Caro or 1 cup which is 2-1/2 cups?

    1. Julie Pollitt says:

      Hi Holly, it’s 2-1/2 cups of brown sugar and 2-1/2 cups of Karo corn syrup.

    2. @Julie Pollitt,
      Does it matter if you use light or dark brown sugar and Karo Syrup?

      1. Julie Pollitt says:

        Hi Debbie, you can use either light or dark brown sugar and Karo syrup. The dark brown sugar and Karo syrup will just make it have a deeper taste.

    3. @Julie Pollitt, I’m still confused, lol. Is it 2.5 cups each or 1 cup each?

      1. Julie Pollitt says:

        You will be making the amounts that are listed in the recipe card, but only one time. You will mix them all in the bowl and pour half over the first crust. Then after it bakes, you will pour the second half over it. Does that answer your question? If not, let me know and I can try to help more.

  18. 2 c. pecans aren’t NEAR enough pecans! lol…i doubled that amt…

    1. Julie Pollitt says:

      My dad loves extra pecans, too!

  19. Janice Hill says:

    Can you make it the night before and put it in refrigerator than bake next day?

    1. Julie Pollitt says:

      I think it would be fine to make part of it the day before. But the only thing I would do is mix up the ingredients and keep them in a bowl in the fridge. Don’t put the pecans in the bowl until you’re ready to cook the dessert. Then the next day you can go through the steps and set up the pie crust, etc. The next day you can stir the ingredients and add the pecans. Then go through the rest of the steps. Hope that helps!

    2. Tanya Williams says:

      @Julie Pollitt, hello I was wondering do I bake the bottom crust before I put the pecan filling on it?

      1. Julie Pollitt says:

        Hi Tanya,

        No, you put the bottom crust in the pan, pour half of the syrup ingredients over it, and add the second crust. Then you brush the melted butter on top and then bake it. And then follow the rest of the directions from there. Hope you love it and let me know if you have more questions.

  20. Lee Martin says:

    The recipe will NOT print out!

    1. Julie Pollitt says:

      Hi Lee, I am sorry you are having problems getting it to print out. Could it be your printer? I just went in and printed it out, so the print function seems to be working on the site.

  21. Hi!
    Sheryl said below not enough pecans and she doubled them to 4 cups- does that make the cobbler thicker? I mean is it still a normal pecan pie texture?

    1. Julie Pollitt says:

      I don’t know if it would necessarily make the inside of the pie thicker, but it will seem thicker because there will be a lot of pecans.

  22. This is a gigantic hit with my family for 2 years now, and now we’re gifting it to friends for the holidays. Incredible gift from you to us to them all. Thank you.

    1. Julie Pollitt says:

      Hi Chris,

      That is one of the sweetest things to say! Thank you so much and I am so glad you all like it and are gifting it! Merry Christmas!

  23. Sharon Reece says:

    This was luscious! Baked for a church luncheon-everyone raved!
    I substituted 1/2 of the light corn syrup with molasses. Made it extra rich and yummy!

    1. Julie Pollitt says:

      I love to hear that! And yummy with the molasses! I’ll have to try that.

  24. Stephanie says:

    Instead of using 1.5 cups of pecan halves could I use pecan pieces? If so, how much?

    1. Julie Pollitt says:

      I’m sure that would be ok. I haven’t tried with pieces. I would use the same amount. Hope that helps.

  25. Elizabeth says:

    Can I use dark brown sugar for the pecan cobbler?

    1. Julie Pollitt says:

      Definitely! It will just have a bit of a deeper flavor, which is wonderful.

  26. I made this last night and it was delicious πŸ˜‹
    I’ll definitely be making this again and again!!!!

    1. Julie Pollitt says:

      So great to hear!

  27. I love this recipe! It’s become my yearly tradition to make it for Thanksgiving.

    The bottom crust always seems to stick to the pan when I scoop some cobbler out – even though I spray the bottom of the pan with cooking spray before I put the first crust down.

    Any tips on how to help the bottom crust not stick quite as bad?

    1. Julie Pollitt says:

      Hi Karissa,

      It happens to me as well. You can add some parchment paper to the bottom and that would most likely keep it from sticking. I think because you are cooking quite a bit of sugar in the recipe, it is going to lean toward sticking. Glad you love the recipe!

  28. This is a great recipe but so annoying! I never found the actual measurements. Why not list them at the beginning? I don’t need this aggravation

    1. Julie Pollitt says:

      Hi Sb,

      There’s a “Jump To Recipe” button at the top. You can click on it and it will take you right to the recipe.

  29. I’m kicking it up a knotch and baking it in the Traeger smoker! Thanks for an easy to follow recipe!

    1. Julie Pollitt says:

      Oh yum! Let me know how it turns out!

  30. Hi!… I’m on Pinterest and just want you to know that under your picture of the cobbler the list of ingredients says 12 cups of butter instead of 1/2 cup…

    1. Julie Pollitt says:

      Hi Susie, Thanks for the heads-up on that. Pinterest pulls those ingredients, so for some reason it didn’t pull the / between the numbers. I will see if I can fix it. Thanks!

  31. Misty Etheridge says:

    This is my absolute favorite favorite favorite ❀️ pecan pie recipe..It’s a definite hit at Christmas and thanksgiving ..Soo delicious.You won’t be disappointed..

    1. Julie Pollitt says:

      Thank you! So glad you love it!

  32. Brenda Holtgrefe says:

    filling was very runny. Not impressed at all..

    1. Julie Pollitt says:

      Hi Brenda,

      Did you cook it for the required time?

  33. I got it to print. Thank you

    1. Julie Pollitt says:

      Great! Glad it worked and I hope you love the recipe!

  34. Tina Webster says:

    I cannot wait to cook this tonight. My mother passed in June soo want to dinner at her house to keep the tradition going. It will be like Soul Food the movie

    1. Julie Pollitt says:

      I’m so sorry to hear about your mom. (((Hugs))). I hope you loved the recipe. And thanks for sharing this with me.

  35. Eric Gibson says:

    question, what’s the difference between this and regular pecan pie? the ingredients look the same.

    1. Julie Pollitt says:

      Great question. They are very similar. This has two crusts and is much larger. There are two layers to this cobbler, whereas the pie just has the pie crust and one layer. It will feed quite a few more people.

  36. Well here it is 9:00pm Thanksgiving eve. I stumble across this gorgeous pecan cobbler! after reading the ingredients I decide this is the one. Gathering everything to whip up this warm delicious comfort dish, I realize I do not have any pie crust!! To late and to tired to make my own , I run down to the DG in hopes to find pie crust( what was i thinking, right?πŸ™„πŸ˜†) So in my search for the illusive Pillsbury dough boy I stumble upon an idea!! Why wouldn’t crescent rolls work? So here i am waiting on the last 30 minutes to pop this baby out the oven! The smell is wonderful! I can’t wait to dig in!! Thank you for getting me out of a bind for Thanksgiving dessert!! Have a Happy Thanksgiving and many blessing to you and yours!!πŸ™πŸ˜Š

    1. Julie Pollitt says:

      Oh! I can’t wait to hear how it was with the crescent rolls. I bet it was amazing!

  37. Liz from TX says:

    4 stars
    This is a brilliant concept!
    I baked a slightly different version (I found a pecan pie ‘bar’ recipe two cups less sugar! 😜) for my husband’s birthday, and he absolutely loved it.
    Served with just simple dollop of whipped, heavy cream.
    The extra layer of pastry is great, and you don’t have to worry about burning the edges of the crust, since they are buried inside in the pecan filling.
    I will definitely make this again.
    Thank you!

    1. Julie Pollitt says:

      So glad you loved it! Thanks for sharing this!

  38. Wonder if it would be good with some semi-sweet chocolate chips in it?

    1. Julie Pollitt says:

      I think it would! I have a pecan pie with chocolate chips, so I think this would be good with them! Just make sure everyone loves it. I have family that love it with and some that won’t eat it with chocolate chips.