If you love the gooey richness of pecan pie but crave the ease of a rustic dessert, Pecan Pie Cobbler is about to become your new favorite treat. This beloved Southern dessert takes all the caramel-pecan magic of classic pecan pie and transforms it into a bubbling, buttery cobbler that’s as perfect for a holiday gathering as it is for a cozy Sunday supper. With easy layering and a glorious, crackly topping, you’ll be amazed at how every bite delivers nostalgia and just the right amount of sweet comfort.
Ingredients You’ll Need
What makes this Pecan Pie Cobbler incredibly delicious is its lineup of dependable ingredients. Each one plays a key role in building that signature custardy filling, crunchy pecan layer, and golden, biscuit-like topping. You probably have most of them on hand already!
- Light corn syrup: This sweet syrup is essential for the luscious, gooey center that mimics classic pecan pie.
- Packed brown sugar: Brown sugar adds a deep, molasses flavor and creates that unforgettable caramel note.
- Granulated sugar: A little white sugar balances out the brown sugar and helps set the filling.
- Unsalted butter (melted): Melted butter adds richness, flavor, and that beautiful golden finish.
- Large eggs: Eggs act as the binder, holding the filling together and making it custardy.
- Vanilla extract: Just a splash brings warmth and rounds out the sweetness.
- Roughly chopped pecans: The undeniable star! Pecans deliver crunch, flavor, and that signature look and bite.
- Refrigerated pie crust (or homemade): Lining the bottom with pie crust gives this cobbler a nod to true pecan pie.
- Self-rising flour: This creates a fluffy, surprising cobbler topping without needing extra leavening agents.
- Whole milk: Adds moisture to the topping and helps achieve the perfect cobbler texture.
- Hot water: Pouring hot water over the top may sound strange, but it’s key for that magic cobbler sauce!
How to Make Pecan Pie Cobbler
Step 1: Prep Your Baking Dish and Crust
Begin by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. Roll out your refrigerated pie crust and gently lay it along the bottom of the dish, pressing it in to cover the base. No need to fuss over perfect edges—the slightly rustic look is all part of this cobbler’s charm!
Step 2: Whisk Together the Pecan Filling
In a large mixing bowl, combine your corn syrup, packed brown sugar, granulated sugar, 1/2 cup of melted butter, eggs, and vanilla extract. Whisk until everything is smooth and well integrated. Next, fold in the roughly chopped pecans. This mixture will already smell incredible and look silky and golden.
Step 3: Layer the Filling Onto the Crust
Pour the glossy pecan filling evenly over the pie crust in your baking dish. Use a spatula to spread the nuts so every bite will be loaded with crunch and flavor. This is the foundation that gives Pecan Pie Cobbler its distinctive character!
Step 4: Mix and Add the Cobbler Topping
In a separate bowl, whisk together your self-rising flour and whole milk until you have a smooth, pourable batter. Carefully pour this mixture over the pecan filling, distributing it gently. Don’t stir—let the layers remain separate so the cobbler bakes up with that luscious, saucy bottom and tender, fluffy topping.
Step 5: Melted Butter and Hot Water Magic
Drizzle the remaining 1/2 cup of melted butter over the topping. Then, pour the hot water evenly along the edges and across the top. It might look odd, but this step is the secret to the cobbler’s signature sticky sauce. Trust the process!
Step 6: Bake Until Golden and Set
Slide your assembled cobbler, uncovered, into the oven and bake for 45 to 50 minutes. The top should turn a beautiful golden brown, and the center will set up with just a gentle jiggle. Once done, let it cool for at least 15 minutes—this helps the layers settle and makes serving easier.
How to Serve Pecan Pie Cobbler
Garnishes
Nothing finishes off Pecan Pie Cobbler quite like a generous scoop of vanilla ice cream or a billow of whipped cream melting over the warm, gooey filling. Sprinkle with a few extra toasted pecans, or even a pinch of flaky salt if you want to elevate the flavors. Each bite should feel like a little celebration!
Side Dishes
This dessert plays beautifully with other Southern staples. Try pairing with a fresh fruit salad for a pop of tartness, or a simple cup of strong coffee to balance out the sweetness. Even a small glass of bourbon or a drizzle of caramel sauce can turn this treat into a showstopper at your table.
Creative Ways to Present
Lean into the cobbler’s homestyle roots by serving it right from the baking dish, family-style. Or, for an elegant twist, scoop individual portions into pretty ramekins, top with ice cream, and garnish with a mint sprig. If you’re feeling festive, layer chunks of cobbler, whipped cream, and pecans in glasses for a stunning dessert parfait.
Make Ahead and Storage
Storing Leftovers
Leftover Pecan Pie Cobbler keeps surprisingly well. Simply cover the baking dish tightly with foil or transfer the cobbler to an airtight container. It will stay fresh and tasty in the refrigerator for up to 4 days, making it a great make-ahead dessert for busy weeks or special occasions.
Freezing
Want to save some for later? You can freeze Pecan Pie Cobbler after baking. Let it cool completely, then wrap tightly in plastic wrap and foil, or transfer to a freezer-safe container. Freeze for up to three months. When the craving hits, just thaw overnight in the fridge before reheating.
Reheating
To reheat, pop the cobbler (either whole or in individual servings) in a 325°F oven until warmed through and bubbling, about 20 minutes for a baking dish or a few minutes for single servings. You can microwave individual portions for about a minute, but the oven method helps keep the topping crisp.
FAQs
Can I use a homemade pie crust instead of refrigerated?
Absolutely! If you have a go-to homemade pie crust, use it here for even more rich, buttery flavor. The results will be just as wonderful, and you may feel a little extra pride with every bite.
Is it possible to make this Pecan Pie Cobbler gluten-free?
Yes! Simply swap in your favorite gluten-free pie crust and use a gluten-free self-rising flour blend. Double-check all labels to ensure your ingredients are fully gluten-free.
Can I toast the pecans before baking?
Definitely. Lightly toasting the pecans in a dry skillet or oven for a few minutes brings out even more flavor and makes them extra crunchy. Just make sure they’ve cooled before adding to your filling!
Why do I pour hot water on top before baking?
Pouring hot water over the cobbler might seem like a quirky step, but it’s vital! The water helps create the cobbler’s signature saucy, gooey underside while the top bakes golden and crisp.
Can this be made ahead for parties or holiday dinners?
Absolutely. Pecan Pie Cobbler is perfect for making ahead—just bake a day or two in advance, refrigerate, and warm it up before serving. It’s a real crowd-pleaser that holds up beautifully.
Final Thoughts
If the idea of warm, nutty, caramel-soaked cobbler has your mouth watering, you simply have to try this Pecan Pie Cobbler. It’s fast, fuss-free, and fantastically delicious—just the sort of dessert you’ll want to share with loved ones (but keep a little extra for yourself!).
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Pecan Pie Cobbler Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, comforting flavors of a classic pecan pie in the form of a delectable cobbler with this easy-to-follow recipe. Perfect for holiday gatherings or a cozy night in, this Pecan Pie Cobbler is sure to be a crowd-pleaser.
Ingredients
Filling:
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 cups roughly chopped pecans
Crust:
- 1 refrigerated pie crust (or homemade)
Topping:
- 1 cup self-rising flour
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 1/2 cups hot water
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Roll out the pie crust and place it in the bottom of the dish.
- Mix Pecan Filling: In a mixing bowl, whisk together corn syrup, brown sugar, granulated sugar, 1/2 cup melted butter, eggs, and vanilla until well combined. Stir in chopped pecans. Pour the pecan mixture over the crust.
- Prepare Topping: In a separate bowl, whisk self-rising flour and milk until smooth. Carefully pour over the pecan mixture without stirring. Drizzle the remaining 1/2 cup melted butter on top.
- Bake: Pour hot water evenly over the surface without mixing. Bake uncovered for 45–50 minutes until the top is golden and the cobbler is set in the center. Allow to cool slightly before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- You can use chopped and whole pecans for a mix of texture.
- For a deeper flavor, lightly toast the pecans before adding them to the filling.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 square
- Calories: 470
- Sugar: 42 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg
