If you love pecan pie, wait until you try pecan pie cobbler! This dessert takes the classic pecan pie and gives it a delicious, gooey upgrade. Instead of a single crust, you get layers of buttery pie crust with a rich caramel like pecan filling baked until bubbly and golden. It is easier to make than traditional pecan pie, and the best part is you do not have to roll out a perfect pie crust! Serve it warm with a scoop of vanilla ice cream for pure comfort in every bite.
Table of Contents
Why You’ll Love This Pecan Pie Cobbler
- Easier than pie, no need to worry about perfect crimped edges!
- Rich, gooey, and indulgent, every bite is loaded with caramelized pecans and buttery crust.
- Perfect for holidays, a must have dessert for Thanksgiving, Christmas, or any special gathering.
- Great for a crowd, bakes in a large dish making it perfect for serving multiple guests.
- Best served warm, just like a cozy homemade dessert should be! Pair it with vanilla ice cream or whipped cream for extra indulgence.
Ingredients You’ll Need
Essential Ingredients
This pecan pie cobbler comes together with simple pantry ingredients!
- Pie crust, store bought refrigerated crust works great, but homemade is an option.
- Butter, for richness and that melt in your mouth texture.
- Brown sugar and granulated sugar, the perfect combination for a deep caramelized flavor.
- Light corn syrup, keeps the filling thick, gooey, and smooth.
- Eggs, help bind the filling together.
- Vanilla extract, adds warmth and enhances flavor.
- Pecans, chopped and toasted for the perfect crunch!
Note: You can find the printable recipe with exact measurements below.
Variations and Substitutions
Using Homemade Pie Crust vs Store Bought
Both homemade and store bought pie crusts work for this recipe! If you love a flaky, buttery crust, try making a homemade pie crust using flour, butter, and ice water. However, if you are short on time, refrigerated pie crusts make this recipe even easier while still giving that classic buttery texture.
Alternative Sweeteners
If you prefer to avoid corn syrup, swap it with maple syrup or honey for a slightly different flavor. You can also use coconut sugar or dark brown sugar for a deeper caramel taste. Just keep in mind, alternative sweeteners may slightly alter the texture, but the flavor will still be amazing!
Nut Free or Allergy Friendly Options
For a nut free version, substitute pecans with rolled oats, sunflower seeds, or pumpkin seeds for a crunchy texture. You can also use chopped pretzels for a salty sweet twist. If you are avoiding dairy, replace butter with vegan butter or coconut oil to keep the recipe rich and delicious!
How to Make Pecan Pie Cobbler
Step by Step Guide to Pecan Pie Cobbler
1. Prepare the Crust:
Unroll the pie crusts and cut them to fit your baking dish. Place one crust at the bottom of a lightly greased 9×13 inch dish. Prick the crust with a fork to prevent bubbling. Bake at 375°F (190°C) for 10 minutes until slightly golden. This pre baking step helps keep the bottom crust flaky, not soggy.
2. Make the Gooey Pecan Filling:
In a saucepan over medium heat, melt butter, brown sugar, and corn syrup, stirring until smooth. Remove from heat, then whisk in eggs, vanilla extract, and a pinch of salt. Fold in chopped pecans, ensuring they are evenly coated. The mixture should be thick, glossy, and rich; this is what gives the cobbler its signature gooey texture.
3. Layer the Ingredients in the Baking Dish:
Pour half of the pecan filling over the pre baked crust. Add another pie crust on top, gently pressing it down. Pour the remaining pecan filling over the second crust, ensuring an even spread. Sprinkle extra chopped pecans on top for crunch. This layering technique creates a deliciously flaky, caramel filled cobbler in every bite.
4. Bake Until Golden and Bubbling:
Bake at 375°F (190°C) for 30 to 35 minutes or until the top is golden brown and the filling is bubbling. If the edges brown too quickly, loosely cover them with foil. Let the cobbler cool for 15 to 20 minutes before serving. The filling will thicken as it cools, making each scoop gooey, buttery, and irresistible.
Alternative Baking Methods
Making It in a Slow Cooker
Yes, you can make pecan pie cobbler in a slow cooker! Layer the pie crust and pecan filling in a greased slow cooker, just like in the oven method. Cover and cook on LOW for 3 to 4 hours or until the filling is set and bubbly. Let it cool slightly before serving. The slow cooker method makes the cobbler extra gooey and perfectly tender!
Can You Make It in an Air Fryer?
Absolutely! To make pecan pie cobbler in an air fryer, use a smaller baking dish that fits inside. Layer the ingredients as usual, then air fry at 320°F (160°C) for 20 to 25 minutes until the crust is golden brown and the filling is bubbling. Check halfway through to prevent over browning. This method creates a crispy crust with a gooey center in less time!
Helpful Tips and Tricks
How to Get the Perfect Gooey Filling
For that iconic gooey filling, make sure to whisk the eggs well before adding them to the warm sugar mixture. If the mixture is too hot, let it cool slightly before adding the eggs to avoid scrambling them. Also, do not skimp on the corn syrup; it helps create the signature thick, caramel like texture. Finally, let the cobbler cool for at least 15 minutes after baking. This allows the filling to set properly, making every bite rich and luscious.
Common Mistakes to Avoid
- Skipping the pre baked crust, this leads to a soggy bottom layer.
- Over baking, the filling should be set but still slightly wobbly in the center.
- Not letting it cool, the cobbler will thicken as it sits. Cutting too soon makes it runny.
- Using cold eggs, cold eggs can cause the butter sugar mixture to harden. Let them reach room temperature first.
- Forgetting the foil, if the edges brown too quickly, loosely cover them with foil.
Pro Tips for a Buttery Crisp Topping
For an extra buttery, flaky topping, brush the top pie crust with melted butter before baking. Sprinkling a bit of coarse sugar adds a light crunch. If you love a caramelized finish, drizzle a little extra pecan filling over the top before it goes into the oven. To make it even crispier, let the cobbler rest under the broiler for 2 to 3 minutes at the end, just watch closely to prevent burning!
How to Serve
What to Serve with Pecan Pie Cobbler
This pecan pie cobbler is best served warm and fresh! The gooey filling and flaky crust pair perfectly with a scoop of cold, creamy ice cream. For a fun twist, try it with Blue Cookie Ice Cream, the sweet vanilla flavor with crunchy cookie bits adds a unique contrast. If you prefer something classic, vanilla bean, butter pecan, or cinnamon ice cream work beautifully. A drizzle of warm caramel sauce takes it over the top!
Serving Presentation Ideas & Pairings
For a beautiful presentation, serve each slice in a small dessert bowl and top it with a dollop of whipped cream or a dusting of powdered sugar. If you love a contrast of textures, sprinkle some crushed pecans or a pinch of sea salt on top. Hosting a gathering? Serve the cobbler with hot coffee or spiced chai for a cozy pairing. Want to impress? A side of bourbon whipped cream adds a gourmet touch to this Southern classic!
Pecan Pie Cobbler Nutrition Facts
Caloric Breakdown and Key Nutrients
This pecan pie cobbler is an indulgent dessert, packed with rich flavors and satisfying textures. Here is a general breakdown per serving:
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | ~450 kcal | Energy dense dessert |
| Carbohydrates | 55g | From sugar and crust |
| Fat | 22g | Mostly from butter and pecans |
| Protein | 5g | Small protein boost from pecans |
| Fiber | 2g | Found in pecans |
| Sugar | 35g | Natural and added sugars |
Health Benefits of the Ingredients
While pecan pie cobbler is a treat, it does have some benefits! Pecans are packed with healthy fats, antioxidants, and fiber which support heart health. Eggs provide protein, while vanilla and cinnamon offer anti inflammatory properties. If you use dark brown sugar or maple syrup, you get a slight boost of minerals like iron and magnesium.
How to Make It Healthier
Want to enjoy pecan pie cobbler with less guilt? Try reducing the sugar by 25 percent without sacrificing flavor. Swap corn syrup for pure maple syrup or honey for a natural touch. Use a whole wheat crust for extra fiber. You can also replace butter with coconut oil for a dairy free option while keeping it rich and delicious.
How to Store & Reheat For Later
The Right Way to Store Leftovers
To keep your pecan pie cobbler fresh, store leftovers in an airtight container in the refrigerator for up to 4 days. Let the cobbler cool completely before storing to prevent excess moisture buildup. For longer storage, freeze individual portions in a freezer safe container for up to 2 months. When freezing, separate layers with parchment paper to keep the crust from getting soggy. Before serving, let frozen cobbler thaw overnight in the fridge for the best texture.
Best Reheating Methods Without Drying It Out
To reheat leftovers, warm a slice in the microwave for 30 to 45 seconds, covering it with a damp paper towel to retain moisture. For a crispier crust, place it in a 350°F (175°C) oven for 10 to 12 minutes, covering the edges with foil if needed. If reheating from frozen, allow it to thaw first, then warm in the oven for 15 to 20 minutes. Avoid high heat, as it may dry out the filling instead of keeping it gooey!
Frequently Asked Questions
What is the difference between pecan pie and pecan pie cobbler?
Pecan pie has a single crust filled with a gooey, caramel like pecan filling, while pecan pie cobbler features multiple crust layers, making it more like a layered, scoopable dessert. Cobbler is easier to make, does not require a perfect crust, and has a buttery, crispy texture mixed with rich, gooey pecan filling.
Can I use a homemade pie crust instead of a refrigerated one?
Absolutely! A homemade pie crust adds even more buttery flavor. Just roll out a basic pie dough and use it in place of the store bought crust. If making it from scratch, chill the dough for at least 30 minutes before using to ensure it stays flaky and tender when baked.
How should I store leftover pecan pie cobbler?
Store leftovers in an airtight container in the fridge for up to 4 days. Let it cool completely before covering to prevent condensation. For longer storage, freeze individual portions in a freezer safe container for up to 2 months. Reheat in the oven or microwave before serving for the best texture.
Can I make pecan pie cobbler ahead of time?
Yes! You can prepare the filling and crust separately and assemble them just before baking. If fully baked ahead of time, store it in the fridge and reheat in a 350°F (175°C) oven for 10 to 15 minutes before serving. This makes it a perfect make ahead dessert for holidays!
What variations can I try with this recipe?
- Chocolate Pecan Cobbler, add chocolate chips to the filling for extra richness.
- Bourbon Pecan Cobbler, stir in 1 to 2 tbsp of bourbon for a smoky flavor.
- Apple Pecan Cobbler, add sliced apples for a fruitier twist.
- Gluten Free Version, use a gluten free pie crust and cornstarch instead of flour.
Can I freeze pecan pie cobbler for later?
Yes! Allow the cobbler to cool completely, then store it in a freezer safe container for up to 2 months. If freezing individual portions, separate layers with parchment paper. When ready to eat, thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for 15 to 20 minutes.
More Easy Dessert Recipes
If you love pecan pie cobbler, here are more easy, indulgent desserts to try!
- Cinnamon Roll Cheesecake Recipe, a delightful twist on classic cheesecake with swirls of cinnamon sugar goodness.
- Oreo Mug Cake Recipe, a quick and satisfying dessert you can make in minutes.
- Watermelon Cake A Refreshing Summer Dessert, a light, fruity treat perfect for warm days.
Try them out and let us know which one becomes your new favorite!
Delicious Pecan Pie Cobbler
Equipment
- Baking Dish
- Saucepan
Ingredients
Cobbler Base
- 2 crusts pie crust store bought refrigerated or homemade
- ½ cup unsalted butter melted
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup light corn syrup
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ cups chopped pecans toasted
Instructions
- Preheat your oven to 375°F (190°C). Unroll one pie crust and fit it into a greased 9×13 inch baking dish. Prick the crust with a fork and bake for 10 minutes until slightly golden.
- In a saucepan over medium heat, melt the butter with brown sugar, granulated sugar, and light corn syrup. Remove from heat and whisk in the eggs and vanilla extract. Fold in the toasted chopped pecans until well combined.
- Pour half of the pecan filling over the pre-baked crust. Place the second pie crust on top, gently pressing it down, then pour the remaining filling evenly over the top.
- Bake in the preheated oven for 30 to 35 minutes until the top is golden and the filling is bubbling. Allow to cool for 15 minutes before serving.