Pecan Pie Cobbler

If you’ve tried my Pumpkin Pecan Cobbler, you have a hint of this recipe’s process. To make this amazing pecan pie cobbler, you layer the ingredients—melted butter, easy batter, brown sugar tossed pecans—in a baking dish one on top of the other without stirring, which feels completely outrageous until what happens next makes it seem completely reasonable.


  • 1 box refrigerated pie crust softened to room temperature
  • 21/2 cups light corn syrup
  • 2 1/2 cups packed brown sugar
  • 1/2 cup butter melted
  • 41/2 teaspoons vanilla
  • 6 eggs slightly beaten
  • 2 cups coarsely chopped pecans
  • Butter-flavor cooking spray
  • 2 cups pecan halves
  • Vanilla ice cream optional


How To Make Pecan Pie Cobbler

  1. Heat oven to 425 degrees F.
  2. Grease 13×9, glass baking dish with shortening or cooking spray.
  3. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9″ rectangle. Place crust in dish; trim edges to fit.
  4. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish.
  5. Remove second pie crust from pouch; unroll on work surface. Roll into 13×9″ rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
  6. Bake 14 to 16 mins or until browned. Reduce oven temp. to 350.
  7. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.
  8. Bake 30 mins longer or until set. Cool 20 mins on cooling rack.
  9. Serve warm with vanilla ice cream. if desired.

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