Pecan pie cobbler brings together the sweet ooey-gooey filling of pecan pie and the decadent cake-like topping of your favorite cobbler. Move over pecan pie, there’s a new pie in town!! This dessert gives you plenty of mouth-happy pecans in every moist delicious bite and the sublime topping just puts it over the top.
I love blueberry cobbler in the summertime and who doesn’t love apple pie any time? But when you want something a little fun, a little different, and totally special – this is your go-to recipe…..and it’s insanely delicious.
Apron up and let’s satisfy that sweet tooth!
I love that this pecan pie cobbler recipe is a large indulgent dessert that can feed a crowd!
- It’s enough to feed a crowd
- There are tons of pecans in every bite
- There’s a generous layer of delicious pecan pie filling
- The topping is sheer perfection
Baking up this sweet scrumptious pecan pie cobbler recipe is so much easier than building a pie and this recipe makes a lot more! There are a couple of small tips that will help ensure the most blissful indulgent mouthful of dessert in every single bite.
- Butter – This is one of those recipes where you want to use the real deal butter instead of margarine. Margarine can have a lot of water content, which can leave baked goods tasting flat. The fat content in real butter also gives baked goods a more appealing decadent texture.
- I also like to use unsalted butter so I can control the amount of salt in my recipes. In the right amounts, salt can increase sweet flavor and reduce bitterness. You’ll notice the recipe does call for a small amount of salt, both in the filling and the topping.
- Boiling Water – It is important that your water is actually brought to boiling. I’ll spare you the science, but boiling water achieves gelatinization of the flour, which gives your cobbler topping the perfect texture! Cold or even warm water won’t produce the same results.
How Long Can You Keep This In The Fridge?
Because this cobbler contains eggs it needs to be stored in the refrigerator. It will stay fresh and yummy for 3-4 days if stored properly. It’s important to let your dessert cool completely before preparing for storage. Otherwise, you run the risk of collecting condensation which can fall into the cobbler.
Simply cover (here’s the right way to wrap in plastic…and YES, it really matters!) your pecan pie cobbler with plastic wrap and slide it into the fridge. If it’ll be eaten the same days it’s made or the following day.
Can You Freeze This?
Absolutely! You can freeze the baked cooled cobbler, but it should be completely cooled first. You really should not freeze this recipe before baking. I’ve tried and it just doesn’t seem quite right when it comes out of the oven.
I try to freeze desserts in disposable aluminum pans so I can continue to bake with my good ones. It’ll keep frozen for 3-4 months.
Just slow thaw in the fridge overnight to serve. If you prefer to serve it warm, just heat in an oven at 275 degrees for 10-15 minutes. Easy peasy!
Make Ahead Tips
Since this pecan pie cobbler recipe holds up so well in the fridge or freezer, it’s a fantastic make-ahead dessert. Whip it up a day or so ahead and toss it in the fridge or stash it in the freezer for those special unexpected occasions.
This pecan pie cobbler recipe is so insanely delicious, it’s hard to think it could taste any better. That said, a generous drizzle of sweet caramel sauce can send your taste buds into overdrive. It is outta’ this world delicious!
And if you need to wet your whistle, slow sippin’ on some intense apple pie moonshine totally enhances the flavor factor.
I like to top individual servings of the cobbler with either vanilla ice cream or whipped cream, and as mentioned above, a thin drizzle of caramel sauce!
Pecan Pie Cobbler
- 8 large eggs
- 2 cups dark brown sugar, firmly packed
- 1 1/2 cups dark corn syrup
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled slightly
- 2 teaspoons vanilla
- 3 cups pecans, chopped
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, firmly packed
- 2 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter, cold, cut into small pieces
- 1/2 cup boiling water
- 1 1/2 cups pecans, chopped
- Preheat oven to 400 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
- In a medium mixing bowl, whisk eggs until they're well combined. Add brown sugar, corn syrup, salt, melted butter, and vanilla and whisk until evenly incorporated.
- Sprinkle 3 cups of chopped pecans into the prepared baking dish then add egg mixture.
- Meanwhile, make the topping; In a medium mixing bowl combine the first 5 ingredients.
- Use a pastry blender or 2 butter knives to cut the butter into the dry ingredients, until the mixture resembles a coarse meal.
- Pour in the boiling water and just stir until the mixture comes together and is mixed through. Drop large spoonfuls of dough over pecan mixture. Sprinkle with remaining 1 ½ cups pecans.
- Place the baking dish on a rimmed baking sheet, and bake in preheated oven for 10 minutes, then reduce the heat to 325 degrees and continue baking until the filling is firm in the center, and a knife inserted into the center comes out clean. About another 25-35 minutes.