Best Pecan Pie Cobbler Ever
You're going to love how this Pecan Pie Cobbler combines everything wonderful about pecan pie but it's so much easier to make. The buttery crust gets all flaky the filling turns perfectly gooey and that hint of vanilla makes your whole house smell amazing. It's one of those desserts that just feels like a warm hug.
Why This Cobbler Amazes
This isn't your ordinary cobbler y'all. It's like having a giant pecan pie but better because you get more of that gooey filling in every bite. I love how quick it comes together perfect for those times when you need something special but don't have all day to bake. Plus you can make it your own way it's super flexible.
What You Need
- For The Base: One box of Pillsbury pie crust it makes life so much easier.
- The Good Stuff: Half cup of melted butter because butter makes everything better.
- Extra Flavor: Vanilla extract gives it that homemade touch.
- Sweet Touch: Sugar or brown sugar if you want it extra caramely.
- The Gooey Part: Dark or light corn syrup works great here.
- Structure: Six eggs to hold everything together.
- The Star: Two cups of pecans halved or chopped your choice.
- Don't Forget: Some butter spray for your baking dish.
Let's Bake Together
- Start With Crust
- Heat your oven to 350°F spray your 13x9 dish then roll out one crust to fit the bottom fixing any tears.
- Mix It Up
- Whisk your melted butter vanilla sugar corn syrup and eggs in a big bowl then stir in those pecans.
- Layer The Love
- Pour half that yummy filling over your bottom crust add the second crust on top then pour the rest of the filling over everything.
- Bake Away
- Pop it in the oven for about 40 to 50 minutes until it's set let it cool a bit before serving.
Tips For Perfect Results
Dark corn syrup makes it extra rich but light works great too especially with brown sugar. I love mixing chopped and whole pecans for different textures. Want something different? Skip the bottom crust or try using cake mix on top it's amazing.
Storing Your Sweet Creation
This beauty will keep in the fridge for about 5 days in an airtight container. When you're ready for more just warm it up in the microwave or pop it in a 325°F oven. You can even freeze it for up to a month just thaw it overnight in the fridge.
Make It Your Way
Get creative with this recipe. Try using butter pecan cake mix instead of crust on top or add some extra butter pats before baking. Sometimes I just do one crust on top when I'm in a hurry it's still absolutely delicious.
Frequently Asked Questions
- Why make pecan pie as a cobbler?
It's easier to serve and feed a crowd than traditional pie, plus you get more of the gooey filling everyone loves. It's also more forgiving to make.
- Can I use homemade pie crust?
Yes! While refrigerated crust makes it quick and easy, homemade crust works beautifully too. Just roll it to fit the pan size.
- Why are there two layers of filling?
The two-layer approach creates a perfect balance of crust and filling, ensuring every bite has the right mix of flaky and gooey textures.
- Can I use light corn syrup instead of dark?
Yes, though dark corn syrup provides a richer, more molasses-like flavor. Light corn syrup will work but the flavor won't be quite as deep.
- How do I know when it's done?
The filling should be set but still slightly jiggly in the center. It will continue to set as it cools.