Let’s be honest—you need this recipe in your life. Bookmark it. Print it. Email it to yourself. Why? Because this Pecan Pie Cobbler isn’t just dessert—it’s a legend in the making. Gooey, caramel-y, pecan-packed, and topped with the rustic charm of a cobbler, it’s the kind of sweet that becomes a family tradition.
Picture this: a buttery, flaky pie crust at the bottom, a rich, caramel-like pecan filling in the middle, and a syrupy, pecan-studded top that bakes into the cobbler of your dreams. It’s a dessert experience so good, you’ll be asked to bring it to every holiday, potluck, and family gathering… forever.
Why This Cobbler Is Pure Magic
A Hybrid of Heaven: You get the structured buttery goodness of a pie crust and the rustic, bubbling, crispy-top appeal of a cobbler. Twice the texture, twice the flavor.
Next-Level Gooey: Brown sugar, corn syrup, and eggs combine to create that rich, sweet, chew-you-can’t-resist pecan pie filling.
Easy Peasy: Using refrigerated pie crusts makes this showstopper approachable. The filling is simple—just whisk, stir, and pour—so you can wow everyone without stressing over homemade dough.
Crowd-Pleaser: A single 9×13-inch pan feeds a crowd, making it perfect for holidays, parties, or anytime you want to impress.
Ingredients
For the Crust & Assembly:
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2 rolled refrigerated pie crusts (14.1 oz total)
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1 tbsp melted butter (for brushing)
For the Legendary Filling:
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2 ½ cups packed brown sugar
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½ cup unsalted butter, melted
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2 ½ cups light corn syrup
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4 tsp pure vanilla extract
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6 large eggs, lightly beaten
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2 cups chopped pecans
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1 ½ cups pecan halves
Instructions
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