How to Make Pecan Pie Cobbler: The Ultimate Guide to a Southern Classic
If you’re a fan of Southern desserts, then pecan pie cobbler is about to become your new favorite treat. Combining the gooey richness of a classic pecan pie with the easy, rustic charm of a cobbler, this dessert is perfect for holidays, potlucks, or any time you’re craving something sweet, buttery, and nostalgic. Best of all, it’s easier to make than a traditional pie but just as satisfying.
Table of Contents
Whether you’re using a pre-made pie crust or making your own from scratch, this cobbler is all about those layers of buttery pastry and rich pecan filling. And if you’re looking for more creative ideas for how to cook with pecans, check out the National Pecan Shellers Association for even more inspiration.
One of the great things about this recipe is how flexible it is. With a few simple swaps, you can go from traditional to a chocolate twist or even bourbon-infused. But before we get to the fun variations, let’s start with the essentials. Curious about the health benefits of pecans or want to know what makes them a nutritional powerhouse? You can explore their full nutritional profile on the USDA’s official site.
What Is Pecan Pie Cobbler?
Pecan pie cobbler is a decadent dessert that blends the flavors and textures of pecan pie with the simplicity of a cobbler. Instead of being encased in a traditional pie shell, the filling is layered with a flaky pie crust—top, bottom, or both—for a scoopable treat that’s perfect for feeding a crowd.
Why You’ll Love It:
- Combines two classic Southern desserts in one
- Easier than making a full pie
- Feeds a larger group—perfect for holidays
- Can be made ahead or frozen
Ingredients and Kitchen Tools You’ll Need
Essential Ingredients:
- 1 box refrigerated pie crust, softened
- ½ cup butter, melted
- 2½ teaspoons vanilla extract
- 1½ cups sugar (or packed brown sugar)
- 2½ cups dark corn syrup
- 6 large eggs, slightly beaten
- 2 cups pecan halves or chopped pecans
- Butter-flavor cooking spray
Recommended Kitchen Tools:
- 13×9-inch glass baking dish
- Mixing bowls
- Measuring cups and spoons
- Wire whisk
- Rolling pin (optional)
How to Make Pecan Pie Cobbler
Step-by-Step Instructions:
- Preheat oven to 350°F. Grease the baking dish with butter or cooking spray.
- Roll out one pie crust to fit the bottom of your dish.
- In a large bowl, mix together corn syrup, melted butter, vanilla, sugar, and eggs until smooth.
- Stir in the pecans.
- Pour half the filling into the prepared dish.
- Place the second pie crust on top of the filling.
- Pour the remaining filling over the top crust.
- Bake for 40–50 minutes or until the filling is set.
- Cool before serving.
Ingredient Substitutions and Variations
- Use light corn syrup and swap white sugar for brown sugar for a deeper, caramel flavor.
- Use only chopped pecans or a mix of chopped and whole for added texture.
- Skip the bottom crust for a more rustic cobbler feel.
- Swap pie crust for a Butter Pecan cake mix as a quick topping—just sprinkle over the filling with pats of butter.
Pro Tips for the Perfect Pecan Cobbler
- Let the cobbler cool at least 30 minutes before serving for cleaner slices.
- If using frozen pie crusts, let them fully thaw before rolling.
- Don’t overbake—when the filling is set and doesn’t jiggle, it’s done.
How to Store and Reheat
Short-Term:
- Leave at room temperature for up to 2 hours.
- Refrigerate leftovers for up to 5 days in an airtight container.
Freezer-Friendly:
- Let the cobbler cool completely.
- Wrap tightly in plastic and foil.
- Freeze for up to 1 month.
- Thaw in the fridge overnight and reheat at 300°F for 15–20 minutes.
Delicious Variations to Try
- Chocolate Pecan Cobbler: Add ½ cup of chocolate chips to the filling.
- Bourbon Twist: Replace 2 tablespoons of corn syrup with bourbon.
- Caramel Drizzle: Drizzle with caramel sauce after baking.
- Spiced Pecan Cobbler: Add cinnamon and nutmeg to the filling for a warm spice profile.
How to Serve Pecan Pie Cobbler
- Serve warm with vanilla ice cream or whipped cream.
- Sprinkle with extra pecans or a dash of cinnamon.
- Pair with coffee or hot cider for a cozy experience.
Pecan Pie Cobbler vs. Pecan Pie
| Feature | Pecan Pie | Pecan Pie Cobbler |
|---|---|---|
| Texture | Firm slice | Gooey, scoopable |
| Crust | Traditional pie crust | One or two crusts, optional |
| Servings | 6–8 | 12+ |
| Effort | Intermediate | Easy |
| Crowd-Friendly | Moderate | Yes! Perfect for groups |
Frequently Asked Questions (FAQs)
Does pecan pie cobbler need to be refrigerated?
Yes. It can sit out for up to 2 hours, but should be refrigerated if longer or for storage.
Can I use chopped pecans?
Absolutely. Chopped pecans or a blend of chopped and whole work great.
Can I make it with cake mix?
Yes! Sprinkle dry Butter Pecan cake mix over the filling and dot with butter.
Can I freeze it?
Definitely. Freeze for up to a month after cooling completely.
Is it possible to make it without a bottom crust?
Yes, many recipes use only a top crust. It’s just as delicious.
Can I use light corn syrup?
Yes, just swap the sugar for brown sugar to keep the rich color and flavor.
Final Thoughts
Pecan pie cobbler is the kind of dessert that brings back memories of cozy holidays, warm kitchens, and second helpings. It’s sweet, gooey, nutty, and incredibly simple to pull together. Whether you’re new to baking or a seasoned pro, this dish is a surefire hit for any occasion.
Looking to level up your holiday dessert game? Explore more holiday baking tips to impress your guests with crowd-pleasers like this.
PrintHow to Make Pecan Pie Cobbler: The Ultimate Guide to a Southern Classic
- Total Time: 1 hour 10 mins
- Yield: 10–12 servings
- Diet: Vegetarian
Description
A decadent pecan pie cobbler with two layers of flaky pie crust and a gooey, nutty pecan filling. This crowd-pleasing dessert delivers all the flavors of classic pecan pie in a comforting, sliceable cobbler form.
Ingredients
- 1 box refrigerated pie crust, softened
- ½ cup butter, melted
- 2½ teaspoons vanilla extract
- 1½ cups sugar (or use brown sugar for deeper flavor)
- 2½ cups dark corn syrup
- 6 large eggs, slightly beaten
- 2 cups pecan halves or chopped pecans
- Butter-flavored cooking spray (for greasing)
Instructions
- Preheat oven to 350°F (175°C). Grease a 13×9-inch glass baking dish with butter or cooking spray.
- Roll out one pie crust to fit the bottom of the dish. Lay it gently in place and pinch together any torn areas.
- In a large bowl, whisk together dark corn syrup, melted butter, vanilla extract, sugar (or brown sugar), and beaten eggs until fully combined and smooth.
- Stir in the pecans.
- Pour half of the pecan mixture into the baking dish over the bottom crust.
- Roll out the second pie crust and place it over the filling as evenly as possible.
- Pour the remaining pecan mixture over the top crust, spreading it evenly.
- Bake for 40–50 minutes, or until the filling is fully set and doesn’t jiggle in the center.
- Let the cobbler cool for at least 30 minutes before slicing. Serve warm with whipped cream or vanilla ice cream if desired.
Notes
For extra flavor, you can add a splash of bourbon to the filling. Use brown sugar instead of white sugar for a richer, more molasses-like taste.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baked
- Cuisine: Southern American
