Pecan pie cobbler is an amazing old fashioned holiday dessert recipe that’s perfect for Christmas or Thanksgiving. This ooey gooey dessert is a family favorite, especially when it’s served with a scoop of vanilla ice cream or a dollop of whipped cream.
Pecan Pie Cobbler
Oh my gosh, this pecan pie cobbler is literally heaven in a dish! If you’ve ever tried a butter tart, it tastes like a giant butter tart. Since that’s one of my all-time favorite desserts, this cobbler became an instant family-favorite, too.
It has an ooey gooey filling that is perfectly sweetened with brown sugar. Corn syrup gives it that absolutely perfect gooey texture that surrounds the creamy pecans.
That perfect filling is poured into the best crust ever. It’s buttery, flaky, and it holds together with a gorgeous crunch when you bite it.
The cobbler’s topped with a buttery cinnamon swirl, which is the cobbler equivalent of the icing on the cake.
This is seriously a delicious and decadent dessert that everyone will enjoy – it definitely won’t last long! Try serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
Flour: All-purpose flour is the perfect base for our cobbler crust. It provides structure and a slightly chewy texture that holds up well against the rich, gooey filling.
Salt: A touch of salt in our crust helps to balance the sweetness of the filling and enhance the overall flavor of the cobbler. Opt for fine sea salt.
Unsalted Butter: Butter adds richness to the crust, which helps it achieve a beautiful golden-brown color. Unsalted butter is the best choice because it allows you to control the amount of salt in your recipe. Choose a high-quality brand for the best flavor.
Light Corn Syrup: This ingredient is key to achieving the signature gooey consistency and subtle sweetness in our pecan filling. Remember – it’s not the same as high-fructose corn syrup!
Light Brown Sugar: This adds a deep, molasses-like sweetness to our filling, perfectly complementing the flavor of the pecans.
Large Eggs: Eggs act as a binding agent in the filling, helping to hold all the delicious components together. They also add a rich flavor.
Pure Vanilla Extract: Vanilla enhances the flavors in our cobbler, particularly the pecans. Opt for pure vanilla extract over imitation for a better flavor.
Pecan Halves: These are the stars of the show in our cobbler. They add a wonderful crunch and a unique buttery flavor.
Granulated Sugar: We’re using this to create a sweet and simple topping for our cobbler.
Ground Cinnamon: This spice adds a warm, comforting flavor to our cobbler, making it the perfect dessert for those chillier days.
- Don’t overbake: The filling should still jiggle slightly when you take it out of the oven – it will continue to set as it cools.
- Keep your butter cold: This helps to create a flaky, tender crust.
How To Make Pecan Pie Cobbler
Prepare the Dough: Begin by combining your all-purpose flour and salt in a large bowl. Cut in the unsalted butter until you get a coarse crumb texture.
Form the Dough: Gradually add ice water, mixing gently until your dough starts to come together.
Shape and Chill the Dough: Shape it into a rectangle, wrap it up, and chill in the fridge. (See the recipe card below for the full printable instructions.)
Prepare the Filling: While the dough is chilling, create your filling. Whisk together your light corn syrup, light brown sugar, melted butter, eggs, and vanilla extract in a separate bowl until smooth.
Stir in your pecan halves, making sure they’re evenly coated.
Roll Out the Dough: Once your dough is properly chilled, roll it out on a lightly floured surface. It should be slightly larger than your baking dish.
Prepare the Topping: In a small bowl, combine your melted butter, granulated sugar, and ground cinnamon.
Assemble the Cobbler: Carefully transfer the rolled-out dough to your greased baking dish. Press it into the bottom and up the sides, trimming any excess dough.
Pour the Filling and Drizzle: Pour your pecan filling mixture over the crust, spreading it out evenly. Drizzle the cinnamon-sugar mixture over your pecan filling for a beautiful, marbled effect.
Bake the Cobbler: Place your cobbler in the preheated oven. You’ll know it’s done when the crust is golden brown and the filling is set, but still a bit jiggly. Allow it to cool before serving. Enjoy with a scoop of vanilla ice cream or a dollop of whipped cream! See the recipe card below for the full written instructions, including ingredient amounts, and helpful tips, etc.
What Is Pecan Pie Filling Made Of?
Pecan pie filling is a delicious combination of sweetness and crunch. It’s typically made of corn syrup, brown sugar, melted butter, eggs, and pecans. The corn syrup and sugar create a sweet and gooey base, while the eggs act as a binding agent. The butter adds a touch of richness and the pecans bring in a delicious crunch.
What Is The Thickening Agent In Pecan Pie?
The thickening agent in pecan pie is typically the eggs. When the pie is baked, the proteins in the eggs set, helping to thicken the filling and create that characteristic firm, yet slightly gooey texture.
Why Is My Homemade Pecan Pie Runny?
If your pecan pie comes out runny, it might be because it hasn’t been baked long enough. The filling needs time to set, which happens as the eggs cook and thicken the mixture. So, if your pie is still runny, just pop it back in the oven for a few more minutes.
How Do You Keep Pecan Pie Crust From Getting Soggy?
To prevent your pecan pie crust from getting soggy, you can blind bake it before adding the filling. This means baking the crust on its own for a bit before adding the filling. This helps to set the crust, creating a barrier between it and the wet filling.
What Happens If You Cook It Too Long?
If you cook your pecan pie too long, the filling can become curdled and the crust can overbrown or even burn. The filling might also pull away from the sides of the crust. It’s important to keep an eye on your pie as it bakes to make sure it doesn’t overcook.
How To Tell When Pecan Pie Cobbler Is Done?
You can tell when your pecan pie cobbler is done when the crust is golden brown and the filling is set but still slightly jiggly. The filling will continue to set as it cools, so don’t worry if it’s not completely firm when you take it out of the oven.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check out all of our other desserts. Some reader favorites are:
- Fantasy Fudge
- Million Dollar Pie
- Chocolate Pie
- Pumpkin Bars with Cream Cheese Frosting
- Toll House Cookie Bars
- Cake Mix Cookie Bars
- 2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 2/3 cup cold unsalted butter, cubed
- 8-9 Tablespoons ice water
- 1 1/2 cups light corn syrup
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs, lightly beaten
- 1 Tablespoon pure vanilla extract
- 2 1/2 cups pecan halves
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- In a large bowl, whisk together the all-purpose flour and salt. Cut in the cold, cubed butter using a pastry cutter, two knives, or your fingertips, until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.
- In a large bowl, whisk together the light corn syrup, light brown sugar, melted butter, lightly beaten eggs and vanilla extract, until smooth.
- Stir in the pecan halves, ensuring they are evenly coated with the syrup mixture. Set aside.
- Once the dough has chilled, Preheat the oven to 350°F. Grease a 9x13-inch baking dish and set aside. Remove the dough from the refrigerator and roll it out on a lightly floured surface into a rectangle slightly larger than the baking dish (about 10x14 inches). Carefully transfer the rolled-out dough to the prepared baking dish, pressing it into the bottom and up the sides. Trim any excess dough.
- Pour the pecan filling mixture over the crust, spreading it evenly with a spatula.
- In a small bowl, combine the melted butter, granulated sugar, and ground cinnamon. Mix well to form a cinnamon-sugar mixture.
- Drizzle the cinnamon-sugar mixture over the pecan filling, creating a marbled effect.
- Bake the pecan pie cobbler in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is set. The center of the cobbler should still be slightly jiggly.
- Remove the cobbler from the oven and allow it to cool on a wire rack for at least 30 minutes. The filling will continue to set as it cools.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream, and enjoy!
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
The cobbler can be reheated in the oven at 300°F for 10-15 minutes, or in the microwave at 50% power for 15-30 seconds (or until warmed through).
You can also freeze the cobbler for up to 3 months. To freeze, wrap the cobbler tightly in plastic wrap and then in aluminum foil. When ready to serve, thaw the cobbler in the refrigerator overnight and reheat using one of the methods described above.
Amount Per Serving: Calories: 767Total Fat: 45.7gCarbohydrates: 88.9gFiber: 3.2gSugar: 66.9gProtein: 7g
Nutrition information isn’t always accurate.
I hope you and your family enjoy this decadent Pecan Pie Cobbler as much as mine does!