Pecan Pie Cobbler
If you love pecan pie, this *Pecan Pie Cobbler* might just be your new favorite dessert. It’s got all that nutty, buttery, gooey goodness—but with a soft, flaky crust and that cozy cobbler touch. This dish is the perfect dessert meant for gathering friends and family around the table. Let’s make it together.
Why You’ll Love This Cobbler
- Crowd-pleaser: It serves more people than a traditional pie, making it perfect for holidays.
- Simpler than pie: No fussy crimped edges—just rustic layers of crust and pecan filling.
- Delicious leftover: It gets even better after a day or two when the flavors settle together.
This isn’t a dessert to rush. It’s best enjoyed while still a little warm, but it truly shines the next day when all the flavors have deepened. Keep it covered on the counter or in the fridge and reheat gently if preferred before serving.
Can I make Pecan Pie Cobbler ahead of time?
Absolutely! This cobbler tastes even better after resting. You can bake it a day ahead, cover it loosely, and warm it before serving.
Can I use store-bought pie crust?
Yes! While homemade is always best, a good quality store-bought crust will work in a pinch.
Do I have to use corn syrup?
Light corn syrup gives that classic pecan pie flavor and texture. You can use dark syrup for a richer flavor, or swap with golden syrup—but note that substitutions may slightly change consistency.
Can I freeze Pecan Pie Cobbler?
Yes, but it’s best frozen after baking. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Why add sea salt on top?
That pinch of salt balances out the sweetness beautifully and adds a subtle crunch. It’s a simple step that makes a big difference.
How should I serve it?
Warm with a scoop of vanilla ice cream—or a dollop of whipped cream. Either way, it’s hard to beat.
This is one of those desserts that feels like a hug in a dish—sweet, buttery, and full of Southern comfort. Whether you’re making it for Thanksgiving or just a family Sunday dinner, this Pecan Pie Cobbler will leave everyone reaching for seconds. 💛
If you enjoyed this recipe, don’t forget to share it or tag it with #MaryKatherinesTable—I love seeing all your creations around the table!
Pecan Pie Cobbler
Ingredients
For the crust
- 2 ½ cups all-purpose flour measured by spooning into the cup and leveling off
- ¾ teaspoon salt
- 1 teaspoon sugar
- 1 cup 2 sticks cold unsalted butter, cut into cubes
- ~7 tablespoons ice-cold water
For the filling
- 1 stick ½ cup butter, melted
- 6 large eggs
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 ½ cups light corn syrup or dark for a deeper color and flavor
- 2-3 tsp vanilla extract generous splashes
- 2 cups chopped pecans or halved pecans, if preferred
Optional finishing touch
- Pinch of flaky sea salt for sprinkling on top after baking
- Vanilla ice cream for serving
Instructions
Prepare the crust
- Mix Dry Ingredients In a mixer bowl (stand mixer, food processor, or by hand), combine 2 ½ cups flour, ¾ teaspoon salt, and 1 teaspoon sugar.
- Add Butter Add 1 cup cold, cubed butter. Mix or cut in the butter until the pieces are pea-sized and evenly distributed in the flour.
- Add Water With cold water (kept over ice), add 7 tablespoons—one at a time—mixing gently until the dough just comes together. Stop adding water as soon as it holds together and can be formed into a ball.
- Shape and Chill Divide the dough into 2 equal discs (or one slightly larger, if bottom crust is needed), wrap tightly in plastic, and flatten. Chill in the refrigerator at least 1 hour.
- Storing: The crust can be made up to 3 days in advance (refrigerator) or frozen up to 3 months.
- Divide the double pie crust dough into two portions—one slightly larger for the bottom.
- On a floured surface, roll out the larger half into a rectangle to fit the bottom of a 9×13-inch baking dish, letting it come up the sides slightly.
- Lightly spray the pan with cooking spray to help with cleanup.
- Lay the crust into the dish; patch edges as needed.
Make the filling
- Melt the butter and allow it to cool slightly.
- In a large mixing bowl, whisk 6 eggs until well beaten.
- Add both sugars and vanilla; stir well.
- Add the melted butter, then pour in the corn syrup. Mix until smooth.
- Fold in the chopped pecans with a spatula.
Assemble the cobbler
- Pour about half of the filling mixture over the bottom crust.
- Roll out the remaining crust (a little smaller this time) and lay it over the filling.
- Pour the rest of the filling evenly over the top.
Bake
- Bake uncovered at 350°F (175°C) for 40–50 minutes, until golden brown and set in the middle.
- Mary Katherine finds 45 minutes just right.
Finish & serve
- Remove from the oven and lightly sprinkle with sea salt while warm to balance the sweetness.
- Allow to cool enough to set but serve while still warm.
- Add a scoop of vanilla ice cream on top and dig in.
Video
Notes
• It tastes even better the next day as the flavors meld together.
• The little sprinkle of salt on top makes all the difference with that sweet filling.
This cobbler is buttery and gooey in all the right ways—just the kind of Southern bake that keeps folks coming back for seconds .
