Pecan Pie Cobbler Recipe
This easy Pecan Pie Cobbler combines the gooey sweetness of traditional pecan pie with the golden crust of cobbler—all baked fast and full of comforting flavor. Perfect for parties or holiday tables.
Equipment
- 1 Mixing bowl Large
- 1 Whisk
- 1 Baking dish 9x13-inch size
- 1 Brush for butter
Ingredients
Main ingredients
- 2 rolled refrigerated pie crusts 2 per package
- 2 ½ cups brown sugar
- ½ cup unsalted butter melted, plus 1 tablespoon for brushing
- 2 ½ cups light corn syrup
- 4 teaspoons vanilla extract
- 6 eggs lightly beaten
- 2 cups chopped pecans
- 1 ½ cups pecan halves for topping
Instructions
Instructions
- Preheat oven to 425°F (220°C).
- Press one pie crust into the bottom and up the sides of a greased 9x13-inch baking dish.
- Bake crust for 10 minutes, then remove and let cool slightly.
- In a large mixing bowl, whisk together brown sugar, melted butter, corn syrup, vanilla, and eggs until combined. Stir in chopped pecans.
- Pour half of the pecan mixture over the prepared crust.
- Place the second pie crust over the filling. Press down lightly. Brush with the remaining tablespoon of melted butter.
- Pour remaining pecan mixture on top of this second crust.
- Evenly distribute pecan halves on top.
- Bake at 350°F (175°C) for 30–35 minutes, until edges are golden and filling is set.
- Cool for at least 30 minutes before slicing.
- Optional: Serve warm with a scoop of vanilla ice cream.
Notes
Wrap leftovers tightly and refrigerate for up to 4 days or freeze up to 2 months. Reheat gently in the oven or microwave to enjoy again.