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Pecan Pie Cobbler

A rich, gooey, and buttery Southern dessert that takes all the cozy flavors of classic pecan pie and turns them into a crowd-pleasing cobbler. Perfect for holidays—or any day you want a warm taste of home. Ingredients
Prep Time 30 minutes
Cook Time 45 minutes

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

• The cobbler doesn’t need to look perfect—the rustic edges are part of its charm.
• 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 .