There are lots of different recipes to make pecan pie and also plenty of variations. This exciting dish combines the flavor of pecan pie with the unmistakable and timeless appeal of cobbler. Along with the pecans, you need sugar, butter, vanilla, eggs, corn syrup, and refrigerated piecrusts.
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Perhaps you make pecan pie every year for Thanksgiving or maybe you’ve never made it before. Either way, you are sure to enjoy this cobbler-like version.
The recipe is speedy and easy to prepare and you can enjoy it warm with a scoop of vanilla ice cream or some whipped cream. It’s also good served chilled so don’t worry that it makes so much – once your family taste this, it’ll disappear fast!
Using refrigerated rolled piecrusts makes this dessert even more straightforward to prepare. Make your own if you want, or use the refrigerated kind. Either will work here and taste amazing.
Why You’ll Love the Recipe:
Cobblers are always delicious and nobody can resist pecan pie. This recipe combines the best elements of each dish to make something new and exciting, and you’ll love the rich flavor.
How to Serve It:
Serve this pecan pie cobbler warm with vanilla ice cream or whipped cream as a garnish if you want.
- Light corn syrup
- Rolled refrigerated pie crusts
- Brown sugar
How to make Pecan Pie Cobbler:
Heat the oven to 425 degrees.
Roll one pie crust into roughly a 9×13 rectangle, and press into the bottom of a well greased 9×13 baking dish.
Blend together the eggs, corn syrup, vanilla, ½ cup of melted butter and brown sugar in a bowl.
Fold in the chopped pecans.
Pour half of this filling mixture over the pie crust in the baking dish.
Roll out the second pie crust, and place it on top of the filling layer.
Brush the top of the pie crust with the remaining 1 tablespoon of butter.
Bake for 15 minutes.
Reduce the oven temperature to 350 degrees.
Pour the second half of the filling into the baking dish, and top with the pecan halves.
Bake for another 30 minutes.
Let cool to room temperature before serving.
Pecan pie cobbler offers the appeal of pecan pie and cobbler recipes, pairing the best elements from both dishes to make something creative and new.
Pecan Pie Cobbler
- 2 ½ C. Light corn syrup
- 6 Eggs beaten lightly
- 4 tsp. Vanilla
- 2 Rolled refrigerated pie crusts
- ½ C. Butter melted + 1 Tablespoon
- 1 ½ C. Pecan halves
- 2 C. Chopped pecans
- 2 ½ C. Brown sugar
- Heat the oven to 425 degrees.
- Roll one pie crust into roughly a 9×13 rectangle, and press into the bottom of a well greased 9×13 baking dish.
- Blend together the eggs, corn syrup, vanilla, ½ cup of melted butter and brown sugar in a bowl.
- Fold in the chopped pecans.
- Pour half of this filling mixture over the pie crust in the baking dish.
- Roll out the second pie crust, and place it on top of the filling layer.
- Brush the top of the pie crust with the remaining 1 tablespoon of butter.
- Bake for 15 minutes.
- Reduce the oven temperature to 350 degrees.
- Pour the second half of the filling into the baking dish, and top with the pecan halves.
- Bake for another 30 minutes.
- Let cool to room temperature before serving.
Can You Make It Ahead?
Yes, this is a dish you can prepare in advance if you want.
Leftovers will keep for up to 4 days in a covered dish or sealed container in the fridge. You can have them chilled or reheat them.
Variations and Substitutions:
Swap the pecans for walnuts if you prefer those, or the vanilla extract for any other kind. You can also use honey or agave syrup in place of the corn syrup.