Pecan pie cobbler is a warm, gooey dessert that combines everything I love about traditional pecan pie—but with even more buttery richness and a tender, cake-like texture. It’s layered with sweet, sticky brown sugar filling, crunchy pecans, and a soft, golden biscuit or cake-style topping. This is the kind of dessert I make when I want something indulgent, cozy, and perfect for serving a crowd.
Why You’ll Love This Recipe
I love this recipe because it delivers all the flavors of pecan pie without the hassle of making and rolling out a crust. It’s baked in one dish, easy to throw together, and absolutely irresistible when served warm with a scoop of vanilla ice cream. The texture is what really gets me—somewhere between a gooey pie and a soft cobbler, with plenty of toasted pecan crunch in every bite.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter (melted)
- Brown sugar
- Corn syrup (light or dark)
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Whole milk
- Chopped pecans
- Optional: cinnamon or a splash of bourbon for extra depth
Directions
- I preheat the oven to 350°F (175°C) and pour the melted butter into the bottom of a 9x13-inch baking dish.
- In a bowl, I whisk together the flour, baking powder, salt, and milk until just combined, then pour this batter evenly over the butter—without stirring.
- In a separate bowl, I mix together the brown sugar, corn syrup, eggs, vanilla, and optional cinnamon or bourbon until smooth.
- I carefully pour this mixture over the batter in the baking dish—again, I don’t stir.
- I sprinkle the chopped pecans generously over the top.
- I bake for 45–55 minutes, or until the top is golden and the center is bubbly and mostly set.
- I let it cool for about 10 minutes before serving warm.
Servings and Timing
This recipe makes about 8–10 servings. It takes 15 minutes to prep and around 50 minutes to bake, so I usually have it ready to serve in about an hour and 10 minutes.
Variations
- I sometimes mix in whole pecans for texture or add a few walnuts for variety.
- A splash of bourbon or rum in the filling gives it a deep, Southern twist.
- For a sweeter topping, I add a light drizzle of maple syrup before baking.
- A pinch of cinnamon or nutmeg adds a warm spice note that works beautifully in fall and winter.
Storage/Reheating
I store leftovers covered in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave or pop the whole dish in a 300°F oven for about 15 minutes. It tastes best served warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream.
FAQs
Can I use store-bought pie crust instead?
This version doesn’t use a traditional crust, but if I want to add one, I can line the bottom of the dish with pie dough before adding the batter—it’ll give more structure like a classic pecan pie.
What’s the difference between pecan pie and pecan pie cobbler?
Pecan pie cobbler is softer and more gooey, with a fluffy, cobbler-style base instead of a firm crust. It’s like a hybrid of pie and pudding.
Can I use dark corn syrup?
Yes! Dark corn syrup gives a richer, more caramelized flavor, while light corn syrup keeps it a little milder. I’ve used both and loved the results.
Can I make it ahead?
Yes. I bake it a day ahead, then reheat gently before serving. The flavors actually deepen as it rests, and the texture stays gooey.
Can I freeze pecan pie cobbler?
I’ve frozen it in individual portions—just cool completely, wrap well, and freeze for up to a month. Thaw in the fridge and reheat before serving.
Conclusion
Pecan pie cobbler is one of those decadent, Southern-inspired desserts that never fails to impress. With its rich filling, crunchy pecans, and tender, buttery topping, it’s comfort food at its sweetest. Whether I’m making it for the holidays or just craving something cozy, this dessert always hits the mark.
Pecan Pie Cobbler
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Description
Pecan Pie Cobbler is a rich, gooey Southern dessert that delivers all the classic pecan pie flavor with a buttery cobbler twist. Loaded with toasted pecans and sweet brown sugar filling, this easy one-dish dessert is perfect for holidays, potlucks, and cozy gatherings.
Ingredients
- ½ cup (1 stick) unsalted butter, melted
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1½ cups brown sugar
- 1 cup corn syrup (light or dark)
- 3 large eggs
- 2 teaspoons vanilla extract
- 1½ cups chopped pecans
- Optional: ½ teaspoon cinnamon or 1 tablespoon bourbon
Instructions
- Preheat oven to 350°F (175°C). Pour melted butter into a 9x13-inch baking dish.
- In a bowl, whisk together flour, baking powder, salt, and milk. Pour this batter evenly over the butter—do not stir.
- In another bowl, whisk together brown sugar, corn syrup, eggs, vanilla, and optional cinnamon or bourbon until smooth.
- Carefully pour the sugar mixture over the batter—again, do not stir.
- Sprinkle chopped pecans over the top.
- Bake for 45–55 minutes, or until the top is golden brown and the filling is bubbly and set.
- Let cool for at least 10 minutes before serving warm with ice cream or whipped cream.
Notes
- For extra texture, use a mix of chopped and whole pecans.
- Dark corn syrup gives a deeper, richer flavor.
- Add a splash of bourbon for a Southern twist.
- Serve warm for the best gooey texture.
