Step 1: Preheat & Prep
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Preheat oven to 425°F (220°C) for a flaky bottom crust.
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Grease a 9×13-inch baking dish generously.
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Let pie crusts sit at room temperature for 15 minutes.
Step 2: Create the Bottom Layer
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Gently unroll one pie crust and press it into the dish, sides included. Rustic is fine!
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Brush with 1 tbsp melted butter to prevent sogginess.
Step 3: Make the Filling
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In a large bowl, whisk brown sugar and ½ cup melted butter until smooth.
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Add corn syrup and vanilla, whisking until fully combined.
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Slowly whisk in eggs until smooth.
Step 4: Assemble the Cobbler
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Stir in 2 cups chopped pecans.
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Pour filling over the bottom crust.
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Sprinkle 1 ½ cups pecan halves evenly on top.
Step 5: Add the Top Crust & Bake
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Unroll the second crust and place over filling. Tear into rustic pieces for charm or leave whole and crimp edges.
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Cut slits if using a full crust to release steam.
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Bake at 425°F (220°C) for 15 minutes.
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Reduce oven to 350°F (175°C) and bake 35–45 more minutes. The top should be golden, the center slightly jiggly.
Cooling is key: Let cool 1–2 hours before slicing so the filling sets perfectly.
Pro Tips for Cobbler Perfection
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Prevent a burnt top: Tent loosely with foil if browning too quickly.
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Egg hack: Use room-temperature eggs for smooth incorporation.
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Serve it right: Warm with a scoop of high-quality vanilla ice cream for heavenly contrast.
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Storage: Cover at room temp for up to 2 days or refrigerate up to 4 days.
This is the Pecan Pie Cobbler your dessert dreams are made of—sweet, gooey, nutty, and unforgettable. Guard it, share it, and watch it become a tradition.
Now it’s your turn: Are you a pecan pie purist, or are you ready to embrace this epic cobbler twist? Share your dessert secrets below!