Pecan Pie Cobbler takes the best of both worlds- gooey cobbler and ice cream and the richness of a pecan pie!
Pecan Pie Cobbler
The Background of this recipe was just wanting to try something new for dessert but keep those traditional holiday flavors.
I made this for Thanksgiving dinner, but of course you can throw this in the oven any time of year for a potluck dessert, or when you’re expecting company for dinner.
I know pecan pie is very rich, which turns a lot of people off. You’re one of those people who loves pecan pie or doesn’t like it at all! I feel like this recipe since it’s a spin on pecan pie, will have a lot more fans.
The cobbler aspect lets it fall apart some. So instead of getting that super thick corn syrup layer you can break it up a bit and mix the sweet and salty flavors.
I recommend serving this dessert with vanilla ice cream, cobbler style. But if you’re serving for Thanksgiving or Christmas Dinner, you can substitute with some whipped cream or even get creative and make your own DIY whipped cream. Yum!
See it Here:
This Pecan Pie Cobbler is going to use your basic pecan pie ingredients: Melted butter, vanilla, corn syrup, and of course pecans and brown sugar.
Dissolve your brown sugar and butter, eggs and vanilla in a microwave safe bowl. Save steps and don’t use extra dishes, y’all! Melt the butter in the microwave right in a glass dish and keep yourself from working harder than you need to! 🙂
Keep in mind if your butter or the dish is still not, let it cool back to room temp before you add the eggs. You can also “temper” the eggs by whisking in a second small bowl and adding a tiny bit of your melted butter at a time to bring the eggs and the butter mixture to equal temperature slowly. Cold eggs + hot ingredients don’t mix! Your eggs will be pre-cooked and mess up the final result.
Whisk all these ingredients together well. I recommend a quality whisk and love my Pampered Chef one, but you can find a good one on Amazon as well.
Assembling the Pecan Pie Cobbler:
Now is the fun part. You will roll out your first pie crust dough and shape it into your 9×13 baking dish. Then add half the pecan pie filling over that.
Shown below is the pecan pie layer. Your second pie crust will go right on top of that.
Bake as shown below, with the crust covering the pecan pie layer, sandwiching it in the middle. Bake for 14-16 minutes.
My oven takes the max time but if your oven runs hot keep an eye on it and you may need only 14 minutes. You want it lightly browned.
After this is done setting up, you can remove from oven, drop the temp to 350, and add the remaining filling and any extra pecans on top. I think the gooey topping adds to how it looks when serving!
How to Serve:
I think you can serve this best in a bowl with ice cream, but also choose whipped cream or even ice cream cups if you have them.
Since Pecan Pie makes me think of Thanksgiving, I love it for a fall and winter recipe. However, cobbler always works great for summer get-togethers and cookouts too, so it’s a great way to use up pecans if you’ve had them in the pantry a while and need to make something!
Hop you enjoy this tasty recipe!
Print Your Pecan Pie Cobbler Recipe Here:
- 1 box Pillsbury refrigerated pie crust, softened as directed on box
- 2 cups light corn syrup
- 2 packed brown sugar
- 1/2 cup butter, melted
- 4 1/2 teaspoons vanilla
- 5 eggs, slightly beaten
- 2 cups coarsely chopped pecans
- Coconut Oil Spray or non stick cooking spray
- 2 cups pecan halves
- Vanilla ice cream
Heat oven to 425*. Grease 13x9, 3 qt. glass baking dish with coconut oil cooking spray.
Roll 1 Pillsbury pie crust into 13x9" rectangle. Place crust in dish and trim edges to fit.
In a large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with a wire whisk.
Mix in chopped pecans.
Spoon half of the filling on top of the pie crust. Roll 2nd pie crust into a 13x9" rectangle.
Place crust over filling and trim edges to fit. Spray crust with coconut oil cooking spray.
Bake 14 to 16 mins or until browned (I did the full 16 minutes but ovens may vary).
Reduce oven temp to 350 degrees.
Carefully spoon remaining filling over baked pastry and sprinkle pecan halves on top.
Bake for 30 more minutes or until set. Cool 20 mins on cooling rack.
Serve warm with vanilla ice cream.
You can also opt to use your own uncooked pie crust instead of a prepared one. Refrigerate leftovers after fully cooled.
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Magic Bars (or Magic Cookie Bars, Hello Dollies, or Cookie Layer Bars)… we all have some variation of this dessert in our recipe box! I knew I had to come up with a low carb option, since these are just too good to give up!
The main unhealthy culprits in traditional Magic Bars are the sweeten condensed milk and the crust. They are just full of sugar and carbs. So, these are replaced with Keto friendly ingredients. Stick with me, since the bars have a few more ingredients than the traditional dessert. But it’s well worth it!
READ MORE HERE… Low Carb Magic Cookie Bars