Pecan pie cobbler is the ultimate mashup of two classic desserts—rich, gooey pecan pie and warm, comforting cobbler. It’s easy to make, feeds a crowd, and is perfect for holidays, potlucks, or anytime you’re craving something sweet and satisfying.
Cobblers, a classic American dessert, come in many different flavors and forms. Some are made with fresh fruit, like peaches or berries, and are topped with biscuits. Other cobbler recipes, like this pecan cobbler, resemble a deep-dish pie and can be filled with fruit or another sweet filling. In this recipe, we use a sweet, nutty, pecan pie-inspired mixture.
Whichever way you make cobbler, one thing’s for sure: sweet filling paired with pastry dough is pretty hard to mess up and always tastes delicious. Looking for more inspiration? We have a whole list of cobbler recipes for you to try next!
Recipe Ingredients
Here’s what you’ll need to make this easy pecan pie cobbler—simple ingredients that come together for one unforgettable dessert.
Pillsbury™ Pie Crusts: They’re so easy to work with and bake up so flaky and delicious! Plus, they’re the perfect size to cover the whole cobbler and add structure to this dessert.
Corn Syrup: This classic pecan pie ingredient is essential for the filling! It firms up when baked and helps hold everything together.
Other Ingredients: Brown sugar, butter, vanilla, and eggs are all important parts to add richness, flavor, and structure to the filling. And don’t forget the pecans! They’re a must-have for that classic pecan pie look and taste.

How to Make Pecan Pie Cobbler
Making this pecan pie cobbler is a breeze! Here’s a quick preview—then check out the full recipe instructions below.
1. Prep the Crust
Roll out one pie crust and press it into a greased 13x9-inch pan. The pie crust will be pretty thin, so we recommend rolling it up on your rolling pin to easily transfer it to the dish.
2. Make the Filling
Combine corn syrup, brown sugar, melted butter, vanilla, eggs, and chopped pecans to create a sweet, sticky filling. Pour half the filling over the crust in the dish, then top with a second pie crust.
3. Bake the Cobbler
We heard from some of you in the recipe comments that this cobbler was coming out underbaked and liquidy in the middle, so we upped the bake time range here to make sure the cobbler bakes perfectly all the way through.
Start with a high oven temp so the crust becomes golden and crisp, then reduce the oven temp. Pour the other half of the filling over the top of the crust, arrange pecan halves on top for that classic pie look, then bake again until the dessert is set and bubbling.
4. Serve and Enjoy!
Let the cobbler cool slightly. It will still be pretty soft, so we recommend using a large serving spoon to scoop it into bowls. Serve warm with a scoop of vanilla ice cream. Trust us—it’s a crowd favorite!
Storing and Reheating
Got leftovers? This pecan pie cobbler stores well and reheats beautifully—just warm it up and enjoy that sweet, gooey goodness all over again.
Refrigerator
Cover the baking dish with plastic wrap or transfer leftovers to an airtight container, then store in the fridge for up to 3 days. We wouldn’t recommend freezing leftover pecan pie cobbler—it won’t hold together when you thaw it.
Reheating
We found that pecan pie cobbler gets really firm in the fridge, so reheating leftovers is important! The easiest way is to reheat individual servings in the microwave for 1 to 1 1/2 minutes.
Frequently Asked Questions
TIP FROM THEDoughboy
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Lay the pecan halves on top in fun patterns. Get creative!
Pecan Pie Cobbler
- Prep Time 15 min
- Total 1 hr 35 min
- Ingredients 10
- Servings 12
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
- 2 1/2 cups light corn syrup
- 2 1/2 cups packed brown sugar
- 1/2 cup butter, melted
- 4 1/2 teaspoons vanilla
- 6 eggs, slightly beaten
- 2 cups coarsely chopped pecans
- Butter-flavor cooking spray
- 2 cups pecan halves
- Vanilla ice cream, if desired
Instructions
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Step1
Bring crusts to room temperature by removing outer package and placing on counter for 15 minutes. Heat oven to 425°F. Grease 13x9-inch (3-quart) ceramic or glass baking dish with shortening or cooking spray.
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Step2
Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle.
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Step3
Place crust in dish; trim edges to fit.
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Step4
In large bowl, stir corn syrup, brown sugar, butter, vanilla, and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish.
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Step5
Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
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Step6
Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.
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Step7
Bake 30 to 40 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.
Nutrition
Nutrition Facts
Serving Size: 1 Cup
- Calories
- 772
- Total Fat
- 41g
- 0%
- Saturated Fat
- 12g
- 0%
- Sodium
- 295mg
- 0%
- Total Carbohydrate
- 101g
- 0%
- Dietary Fiber
- 3g
- 0%
- Protein
- 8g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 5 1/2 Other Carbohydrate; 1 High-Fat Meat; 6 1/2 Fat;Carbohydrate Choice
6 1/2Recipe Tips