Pecan Pie Cobbler Recipe (An Easy Crowd Pleaser)
This Pecan Pie Cobbler brings the gooey richness of pecan pie together with two tender, flaky pie crusts and a sweet, buttery filling. Made with pantry staples like brown sugar, corn syrup, and chopped pecans, it feeds a crowd and comes together easily in a 9×13-inch dish, which makes it a Thanksgiving and Christmas regular around here.
If you’ve seen pecan pie cobbler before, you may have run into the hot-water version, where you pour boiling water over the batter and it makes its own sauce as it bakes. This isn’t that. Mine is a pie-crust cobbler: a bottom crust, a layer of filling, a second crust brushed with butter and baked until golden, then the rest of the filling and a pile of pecans over the top. You get flaky pastry baked right into the middle instead of a self-saucing cake, and the finish is gooey and spoonable, made for serving warm with a scoop of ice cream.
| Prep Time | Cook Time/Cool Time | Servings | Prep Level |
|---|---|---|---|
| 30 minutes | 45 minutes/1 hour | 15 | Beginner + |
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.”
Watch How To Make Easy Pecan Pie Cobbler
Ingredient Notes
Two things make this cobbler work: a filling that stays gooey and two layers of real pie crust baked right through it. Here’s what each ingredient does and why it matters.
Refrigerated pie crusts (2 come in a package) – A shortcut that still gives you a flaky, buttery base and top. Homemade works too if you’d rather. You need both, one for the bottom and one that bakes into the middle.
Light brown sugar – Adds caramel depth and a chewy texture to the filling. Use dark brown sugar for a deeper, more molasses-forward flavor.
Unsalted butter – Gives the filling a silky finish. The extra tablespoon is brushed on the middle crust for golden richness.
Light corn syrup – Does the heavy lifting on the gooey texture and keeps the pecans suspended instead of sinking. Dark corn syrup works and tastes stronger. Maple syrup works too, but the maple flavor comes through and competes with the pecans. One reader swapped half the corn syrup for molasses and said it came out extra rich.
Vanilla extract – Four teaspoons sounds like a lot. With this much sugar, it’s what keeps the filling from tasting flat.
Eggs, beaten lightly – Give the filling just enough structure to hold together without setting firm like a pie. Beat them before adding so they blend in smoothly.
Chopped pecans – Go into the filling for nutty flavor and crunch in every bite.
Pecan halves – Go on top for a finished, bakery-style look and extra crunch.
Full recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Step-By-Step Instructions For How To Make Pecan Pie Cobbler
Start by adding the brown sugar to a large bowl and pouring the melted butter over the brown sugar. Next, add the corn syrup 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, being careful not to make 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. 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.
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.
FAQs
How Do You Keep Pecan Pie Filling From Seeping Through The Crust?
Some seepage is normal and part of what makes this a gooey cobbler rather than a firm pie. Mine seeps a little every time, and it has never kept anyone from eating it. To keep it to a minimum, don’t roll the bottom crust too thin, and don’t stretch it all the way up the sides of the dish where it can tear. Make sure the crust lies flat against the bottom with no gaps. And let the cobbler cool a full hour before serving so the filling has time to set instead of running.
Can The Cobbler Be Made In Advance?
You can prepare the mixture a day ahead; just ensure it remains refrigerated and stir it well before pouring it over the crusts.
More Pecan Desserts
If the cobbler’s already spoken for, here’s what else I make when I’ve got a bag of pecans and a crowd coming.
- If you’ve got pecans and no interest in rolling out a crust, pecan pie brownies get you the same flavor out of a pan.
- For the real thing, I make my dad’s pecan pie every holiday, and I’ve never had a reason to change a thing about it.
- When somebody at the table won’t touch corn syrup, I make my maple pecan pie instead. Maple syrup does the same job without the teeth-hurting sweetness, and a dollop of whipped cream is all it needs.
Pecan Pie Cobbler Recipe
Ingredients
- 2 rolled refrigerated pie crusts 2 come in a package
- 2½ cups brown sugar
- ½ cup unsalted butter melted + 1 Tablespoon
- 2½ cups light corn syrup
- 4 teaspoons vanilla extract
- 6 eggs beaten lightly
- 2 cups chopped pecans
- 1½ 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.
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.
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!
@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.
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!!
Can you half the because yo large for 2 but love the pecan pie and icecream
Hi Kris, You can cut the recipe in half. Thanks for stopping by!
Can this be made the day before?
I think you can make it the day before but it won’t be quite as fresh.
Try this awesome recipe.
Looks good
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
It want let me print
Were you ever able to get it to print?
hooooo. so good.
Thank you!
pecan pie cobbler
Yum
Thanks, Wendy!
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?
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.
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 😊
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!
Ops, I didn’t pay attention and I layered the cooler,,all at once. Ops ,, guess its going into the oven like that 😆
I am sure it will be fine ,,and smells good alrwady
Too funny. I bet it will be great. I hope you love it!
@Julie Pollitt, i did the same thing…lol….
That sounds like heaven, but with all those pecans, it’s going to be expensive!!
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. 🙂
@Julie Pollitt, picking them off the ground and cracking them yourself ,is even cheaper…lol.
Oh yeah. Love it! I wish we had some pecan trees down here in Florida.
Is that 3 Andrew a half cups of pecans tota.
Yes, that’s correct. Hope you love it!
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.
Hi Linda, you can freeze it. But, I would only freeze it for about a month or so. Hope you love it!
I made this for a group & it was a huge hit! I have been asked to make again! Went together easily 😊
Should the butter be unsalted?
Yes, you would use unsalted butter. Hope you love it!
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?
Hi Julie, I think that can be normal. It’s the sugar. It happens to me with pecan pie, also. 🙂
I tried this recipe for Thanksgiving and it is DELICIOUS!!!
That’s awesome! Thanks so much for sharing!!
Is it 2 and 1/2 cups of brown sugar and Caro or 1 cup which is 2-1/2 cups?
Hi Holly, it’s 2-1/2 cups of brown sugar and 2-1/2 cups of Karo corn syrup.
@Julie Pollitt,
Does it matter if you use light or dark brown sugar and Karo Syrup?
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.
@Julie Pollitt, I’m still confused, lol. Is it 2.5 cups each or 1 cup each?
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.
1
2 c. pecans aren’t NEAR enough pecans! lol…i doubled that amt…
My dad loves extra pecans, too!
Can you make it the night before and put it in refrigerator than bake next day?
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!
@Julie Pollitt, hello I was wondering do I bake the bottom crust before I put the pecan filling on it?
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.
The recipe will NOT print out!
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.
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?
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.
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.
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!
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!
I love to hear that! And yummy with the molasses! I’ll have to try that.
Instead of using 1.5 cups of pecan halves could I use pecan pieces? If so, how much?
I’m sure that would be ok. I haven’t tried with pieces. I would use the same amount. Hope that helps.
Can I use dark brown sugar for the pecan cobbler?
Definitely! It will just have a bit of a deeper flavor, which is wonderful.
I made this last night and it was delicious 😋
I’ll definitely be making this again and again!!!!
So great to hear!
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?
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!
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
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.
I’m kicking it up a knotch and baking it in the Traeger smoker! Thanks for an easy to follow recipe!
Oh yum! Let me know how it turns out!
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…
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!
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..
Thank you! So glad you love it!
filling was very runny. Not impressed at all..
Hi Brenda,
Did you cook it for the required time?
I got it to print. Thank you
Great! Glad it worked and I hope you love the recipe!
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
I’m so sorry to hear about your mom. (((Hugs))). I hope you loved the recipe. And thanks for sharing this with me.
question, what’s the difference between this and regular pecan pie? the ingredients look the same.
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.
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?🙄😆) 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!!🙏😊
Oh! I can’t wait to hear how it was with the crescent rolls. I bet it was amazing!
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!
So glad you loved it! Thanks for sharing this!
Wonder if it would be good with some semi-sweet chocolate chips in it?
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.
10
Thanks, Ken!
My pecan cobbler filling did not get thick its still like syrup How can I correct this before serving ?????Help my first time to make this I need it for a luncheon TOMORROW
Hi Diann,
It’s not supposed to be as thick as a regular pecan pie. It’s ok if it’s not thick. That is the nature of this recipe. It’s definitely thinner than a regular pecan pie. If you want to try and thicken it a little, I would:
Pop it back in the oven at 325°F.
Cover the top loosely with foil so the crust doesn’t get too dark.
Bake another 20 minutes.
That’s when you serve it with vanilla ice cream and use the “syrup” to top the ice cream! Yummy!
Ohhhh yeahhhh!
The measurements are different. I’m a little confused…. So I was gonna make the x3 so it says
brown sugar 6-1.5
Corn syrup 6 -1.5
Does this mean 6 cups or six 1 1/2 cups?
Hi Diana,
I think the way I had the 2-1/2 with the dash was confusing the system. I went in and updated it, so it will give you the correct numbers for x3. But I would still make this in three pans. Otherwise, I don’t think it will cook all the way through correctly. Let me know if you have any more questions!
I thank you so much for letting me know that and I did notice that you went in and updated things❤️🦃🦃🦃🦃🦃 happy Thanksgiving to you and your family. I will let you know how things went.😍
Thank you, and Happy Thanksgiving to you and your family! Yes, be sure to come back and tell me how you liked everything. I hope you have a wonderful day tomorrow!
Can you cook this in an Aluminum pan? Or does it need to be the baking casserole dish?
Hi Diana,
You can cook it in an aluminum pan. I would probably stick a cookie sheet underneath it so it’ll block a little bit more heat so it doesn’t burn on the bottom. I hope you love it!
Absolutely thank you .I’ll let you know how things go … I’m super excited to try this
Can’t wait to hear!
I started making this for Thanksgiving a few years ago because 1 pecan pie was never enough! My family absolutely loves it! There’s usually none left! I did wonder, if o accidentally did both layers before baking the first, would you bake for a total time of 45 minutes?
So glad to hear it! I would say yes, but it might even be a little longer because the first part of the baking process is at a higher temperature. If you needed to do that, you could put some aluminum foil over the top toward the end to keep it from burning on top.
Tried this for Thanksgiving. Very easy to assemble and it is delicious! I’ll probably never make regular pie again!
That’s great to hear! Thank you for sharing!
Thank you for the good down home recipes, I am from Nashville and I miss my Grandmother’s wonderful recipes.
Hi Patsy,
You’re welcome! I am so glad it brings back memories for you! I love it up there in Nashville!
I have made Pecan Pie Cobbler a few times before but this was the best I have made. It turned out just like the pictures and was very easy to make. I served it to some friends and they said it was wonderful. Thank you so much for the recipe. I gave it 5 stars but it deserves 10.
This is awesome! Thank you so much!!
I made this for Thanksgiving this year. It was easy to put together and everyone who tried it LOVED it!! Definitely will be a new item served at holidays in our house!
That’s awesome! I am so glad to hear it!
Recipe
Where is recipe
Hi Bette,
It’s at the bottom of the post. You will see the recipe card and you can print it.