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A genius mashup of classic pecan pie and easy cobbler, with layers of buttery pie crust sandwiching a rich, gooey pecan filling. All the flavor of traditional pecan pie with none of the fuss, baked in a pan that feeds a crowd.

Pecan Pie Cobbler

A genius mashup of classic pecan pie and easy cobbler, with layers of buttery pie crust sandwiching a rich, gooey pecan filling. All the flavor of traditional pecan pie with none of the fuss, baked in a pan that feeds a crowd.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 refrigerated rolled pie crusts standard package contains 2
  • 2 ½ cups packed light brown sugar
  • ½ cup unsalted butter melted, plus 1 additional tablespoon for greasing
  • 2 ½ cups light corn syrup
  • 4 large eggs lightly beaten
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups pecan halves or pieces

Equipment

  • 9×13-inch baking dish
  • Large mixing bowl
  • whisk
  • Measuring cups and spoons
  • Baking sheet
  • Wire cooling rack
  • - Pastry brush (optional)
  • Cookie cutters (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Generously grease a 9x13 inch baking dish with 1 tablespoon butter.
  2. Unroll one pie crust and press it into the bottom and up the sides of the prepared baking dish. Don't worry about perfection—rustic works beautifully.
  3. In a large bowl, whisk together brown sugar, melted butter (½ cup), and corn syrup until smooth and well combined.
  4. Whisk in the lightly beaten eggs, vanilla extract, and salt until just incorporated. Don't overmix.
  5. Gently stir in the pecan halves or pieces until evenly distributed.
  6. Pour the pecan filling evenly over the pie crust in the baking dish.
  7. Unroll the second pie crust. Either lay it completely over the filling and tuck the edges inside the first crust, crimping to seal and cutting slits for steam; or cut into strips for a lattice pattern; or use cookie cutters for decorative shapes arranged over the filling.
  8. Place baking dish on a baking sheet to catch drips. Bake for 45-55 minutes, until the crust is golden brown and the filling is set around the edges with a slight wobble in the center.
  9. Cool on a wire rack for at least 30 minutes before slicing to allow the filling to set. Serve warm with vanilla ice cream or whipped cream.

Notes

Let refrigerated pie crusts sit at room temperature for 10 minutes before unrolling to prevent cracking.
The filling should still jiggle slightly in the center when done—it continues to set as it cools. Don't overbake or it will be dry.
Place the baking dish on a sheet pan to catch any overflow during baking.
For extra shine, brush the top crust with an egg wash (1 egg beaten with 1 tablespoon water) before baking.
Toast pecans at 350°F for 5-7 minutes before adding to the filling for deeper, nuttier flavor.
For cleaner slices, let cool completely for 1 hour or even refrigerate before cutting. For gooey, melty texture, serve warm.
Store covered at room temperature for 2 days or refrigerate for up to 5 days.
Freezes well for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in fridge overnight.
Reheat individual slices in microwave for 20-30 seconds or warm entire dish covered with foil in 325°F oven for 15 minutes.