Pin it
Ultimate Pecan Pie Cobbler Treat
You'll fall in love with this Pecan Pie Cobbler that takes everything great about traditional pecan pie but makes it way simpler to whip up. The crust turns out flaky and rich, the middle gets all sticky and gooey, and you'll catch that vanilla scent floating through your kitchen. It's the kind of sweet treat that feels like comfort food at its finest.
What Makes This Cobbler Special
This isn't just any regular cobbler, folks. Think of it as a massive pecan pie but with extra points because each spoonful gets more of that sticky-sweet filling. I'm a fan of how fast it comes together – perfect when you want something impressive without spending forever in the kitchen. And you can tweak it however you want, it's super adaptable.
Ingredients List
- For The Base: A single box of Pillsbury pie crust to save you tons of time.
- The Good Stuff: Half cup butter, melted, because everything tastes better with it.
- Extra Flavor: Some vanilla extract for that homestyle touch.
- Sweet Touch: Regular or brown sugar depending on how caramel-like you want it.
- The Gooey Part: Either dark or light corn syrup works wonderfully.
- Structure: Six eggs to bind everything nicely.
- The Star: Two cups pecans, either halved or chopped as you prefer.
- Don't Forget: A bit of butter spray for your baking dish.
Pin it
Cooking Instructions
- Begin With Crust
- Warm your oven to 350°F, coat your 13x9 dish with spray, then spread one crust across the bottom, patching any holes.
- Combine Everything
- In a large bowl, beat together your melted butter, vanilla, sugar, corn syrup and eggs, then fold in those pecans.
- Create Your Layers
- Pour half of your mixture over the first crust, lay the second crust on top, then pour the remaining mixture over everything.
- Into The Oven
- Bake for around 40 to 50 minutes until it's firm in the middle, then let it sit a while before digging in.
Tricks For Success
Dark corn syrup gives a deeper flavor, but light works just fine too, particularly with brown sugar added. I like using both chopped and whole pecans for interesting bite textures. Feeling adventurous? Try without the bottom crust or put cake mix on top instead - it's surprisingly good.
Keeping It Fresh
Your cobbler will stay good in the fridge for about 5 days if you keep it in something airtight. When you're craving more, just warm it in the microwave or a 325°F oven for a bit. You can even stick it in the freezer for up to a month - just let it thaw in your fridge overnight.
Add Your Personal Touch
Don't be afraid to play around with this dish. Maybe try butter pecan cake mix instead of the top crust or add a few extra butter chunks before it goes in the oven. Sometimes when I'm rushed, I only use one crust on top and it still turns out amazing.
Pin it
Frequently Asked Questions
- → What makes this better than pie?
It’s a lot simpler to serve and share! Plus, you’ll get way more gooey filling in every serving. Great for big groups or casual gatherings.
- → Can I sub in a homemade crust?
Absolutely! Homemade crust adds a nice touch. Roll it thin enough so it fits the pan, and you're good to go.
- → Why use two filling layers?
Two layers give you equal amounts of flaky crust and sweet, gooey filling in every single bite. The perfect mix!
- → Can I swap out dark corn syrup?
You can use light corn syrup instead. But dark adds a deeper flavor like molasses, so the end result won’t be quite as bold.
- → How can I tell if it’s cooked just right?
The center should look slightly wobbly but not runny. It’ll firm up more as it cools down.