Go Back

Pecan Pie Cobbler

Pecan pie cobbler bakes a rich, gooey pecan filling beneath a loose lattice of refrigerated pie crust. The golden topping and filling set as they cool, making this a crowd-sized dessert for slicing and sharing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Cooling 2 hours
Total Time 3 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 0.75 cup unsalted butter divided (1 tablespoon softened and 11 tablespoons melted)
  • 1.5 cup light corn syrup
  • 1.5 cup light brown sugar packed
  • 5 eggs large
  • 2 tsp vanilla extract
  • 0.5 tsp fine salt
  • 3 cup pecans halves
For the crust topping
  • 1 package (14.1 oz) refrigerated pie crusts 2 crusts

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the pan
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon softened butter.
Make the filling
  1. Melt the remaining 11 tablespoons butter and let it cool slightly.
  2. In a large bowl, whisk the corn syrup, brown sugar, eggs, vanilla, and salt until smooth.
  3. Whisk in the melted butter.
  4. Fold in the pecans.
Top and bake
  1. Pour the filling into the prepared dish.
  2. Unroll the pie crusts and cut them into 1-inch strips.
  3. Arrange the strips in a loose lattice over the filling.
  4. Bake for 45-55 minutes, until the crust is golden and the center of the filling registers 200°F on an instant-read thermometer.
  5. Cool in the dish for 2 hours before serving so the filling can set; refrigerate leftovers.

Notes

For neat slices, allow the cobbler to cool for the full 2 hours so the filling can set. Refrigerate leftovers for up to 4 days; freeze portions for up to 2 months. For a gluten-free option, use refrigerated gluten-free pie crusts.