Dixie’s Pecan Pie Cobbler is exactly what you whip up when life hands you that sudden sweet tooth (or you just want to beat everyone to the best dessert at the potluck). If you’ve stared at your pecans thinking, “pie or cobbler?” let me tell you, you can have both. Folks run into this all the time: you want that gooey, pecan-packed pie taste but none of the fuss! Boom, this recipe fixes it. Plus, if you wanna explore more pecan-inspired sweets, don’t skip these pecan pie balls or the oh-wow pecan pie cheesecake for next-level ideas.
What Is A Pecan Pie Cobbler?
So, what’s really the deal with a pecan pie cobbler? Imagine the classic old-school pecan pie mingling with a cobbler and falling in love—seriously, that’s what you get. You get all the caramel-y brown sugar, luscious butter, and toasty pecans you crave, bundled up in a warm, comforting casserole-style dessert. The filling gets a bit oozy (y’all, it’s the best part) and the top, oh man, it bakes up kind of chewy and crisp, almost like the edges of a perfect brownie.
Plus, there’s no fussing with pie crust. Just slap it together, bake, and dig in. People keep making this for Thanksgiving, Christmas, Tuesdays… because it’s EASY. Never fails. If you’ve struggled with soggy-bottom pies or cracked crust disasters, this is the answer. I swear, this is one of those recipes where folks practically line up for seconds. Honest-to-goodness magic.
“I brought this pecan pie cobbler to my family’s Sunday supper, and they didn’t leave a crumb! Even my picky brother went back for thirds. It’s just that good.”
– Jessica S.
Steps to Make Dixies Pecan Cobbler Recipe
First things first, get those ingredients ready. This isn’t a high-maintenance dessert – you’ll probably have half of it in your pantry already. Let’s see what you need:
- 2 cups of chopped pecans (not those tiny crunchy bits neither, you want some bite)
- 2 sticks butter (yup, real butter, trust me)
- 1 cup self-rising flour (it fluffs up everything)
- 1 1/2 cups white sugar (because, well, duh)
- 1 cup packed brown sugar (this is the “secret” for deep flavor)
- 2 teaspoons vanilla (splash extra if you like)
- 2 cups milk (whole milk gets creamier, just sayin’)
- 2 cups hot water (I know, it feels weird, but trust me)
See? Straightforward. Now breathe easy and preheat your oven to 350°F.
Layer your pecans right in the bottom of a biggish baking dish (9×13 is my go-to). Melt the butter and drizzle it evenly over, just dribble, don’t stir. Grab another bowl, mix up flour, both sugars, and milk until just combined (don’t beat it to death), and gently pour this over the buttery pecans. Again, no stirring! Here comes the odd part: splash two cups of hot water right over the whole thing. Yep, don’t stir. Looks weird, bakes up glorious.
Pop it in the oven about 45-50 minutes. You’ll know it’s ready when the top is golden and you smell caramel nuttiness all over the house.
How to Make Pecan Pie Cobbler
Alright, let’s walk through it like we’re making it together. Grab that crazy-buttery, pecan-filled baking dish. Smell that? I know! Now, in go the flour, sugar, brown sugar, vanilla, and milk. That mix looks lumpy? Don’t you dare worry. Lumps are fine. Pour it over, resist the urge to poke or mix (I know, I’m a chronic stirrer too). The hot water on top? Think of it as magic that makes the cobbler gooey underneath and crackly up top.
Shove it in the middle rack and wait it out. You’ll probably peek through your oven window because it smells so dang good. Here’s the trick: let it sit for 20 minutes after baking before you scoop. The sauce underneath thickens up as it cools a smidge, and you don’t want that running everywhere.
This thing is even better with a big old scoop of vanilla ice cream plopped on top, or heck, a drizzle of caramel sauce if you’re living wild. I’ve served this at birthdays and backyard cookouts, and people go positively nutty. Total five-star restaurant vibes but in your own kitchen.
Pecan Cobbler Recipe Variations
People like to put their own spin on Dixie’s Pecan Pie Cobbler. Some swap in a little bourbon for the vanilla—makes it extra-fancy for grown-up gatherings. Lately, I even tried it with maple syrup instead of brown sugar. Delicious, but pretty darn sweet (like, “I-need-to-sit-down” sweet). If you’re into chocolate, sprinkle in a handful of dark chocolate chips before baking…hot tip, amazing with coffee for dessert breakfast.
If allergies are a problem, try using walnuts or a nut-free baking mix. Dairy-free friends? Use oat milk and vegan butter, still so tasty. You can tweak the nuts-to-cobbler ratio, too. Heavy on pecans for crunch, or a bit less for more gooey middle. And if you love all things easy and sweet, give this chocolate peanut butter pie or the famous caramel pecan chocolate cheesecake a whirl sometime.
| Ingredient | Measurement | Notes |
|---|---|---|
| Chopped Pecans | 2 cups | Preferably medium-large chop for texture |
| Butter | 2 sticks | Use unsalted for better control over sweetness |
| Self-Rising Flour | 1 cup | Makes the recipe easier; check expiry date |
| White Sugar | 1 1/2 cups | Granulated for optimal sweetness |
| Brown Sugar | 1 cup packed | Dark brown sugar enhances the flavor |
| Vanilla Extract | 2 teaspoons | Use high-quality for best flavor |
| Whole Milk | 2 cups | Almond or oat milk for dairy-free |
| Hot Water | 2 cups | Boiling water helps with the texture |
Storing Pecan Pie Cobbler
Worried about leftovers? Don’t be. This dessert actually stores like a champ. Just cover the pan with foil or transfer to an airtight container and stick it in the fridge. Good for up to five days—although, let’s be real, it’ll probably vanish in two. If you want that fresh-baked vibe next day, just scoop a bowl and nuke it for 20 seconds. Tastes just as good, maybe even better, if you ask me.
You can freeze Dixie’s Pecan Pie Cobbler if you must. Slice it, wrap it up tight, and freeze for up to a month. Thaw overnight, pop individual servings in the microwave, and you’re set for midnight snacks.
If you need more pie fixes, check out this oreo mud pie—another crowd favorite for “oops, I baked too much” situations.
Common Questions
Q: Can I make Dixie’s Pecan Pie Cobbler ahead of time?
Absolutely, just let it cool and pop it in the fridge. Reheat before serving for best results.
Q: What’s the best way to serve it?
Warm, with a big scoop of ice cream. Or try a drizzle of caramel or chocolate—no judgement here.
Q: Can I use pecan halves instead of chopped?
Yep, but chopped spreads out better and adds crunch to every bite.
Q: If I don’t have self-rising flour, what can I use?
Mix one cup all-purpose flour with 1 1/2 teaspoons baking powder and a pinch of salt.
Q: Will almond milk work for dairy-free?
Sure thing. It won’t be quite as rich, but still seriously yummy.
Pie Heaven Starts With Dixie’s Cobbler
So there you have it: the best, mess-free route to gooey, nutty dessert bliss. Dixie’s Pecan Pie Cobbler makes you the hero of any gathering—guaranteed. Looking for more dessert Win-Win’s? Check out the recipe for Dixie’s Pecan Pie Cobbler from an awesome food blog, or take a peek at creative ideas like strawberry cream cheese pie or something no-bake like this no-bake mint chocolate chip pie. Trust me, whether you’re new in the kitchen or a dessert whiz, you can pull this off. Give this cobbler a try—your folks (and your sweet tooth) will thank you.
Dixie’s Pecan Pie Cobbler
Equipment
- 13×9-inch baking dish
- Mixing Bowl
- Whisk
Ingredients
- 1 box refrigerated pie crusts 14.1 oz
- 2 1/2 cups light corn syrup
- 2 1/2 cups packed brown sugar
- 1/2 cup butter melted
- 4 tsp vanilla extract
- 6 eggs lightly beaten
- 2 cups chopped pecans
- cooking spray
- 2 cups pecan halves
- vanilla ice cream optional, for serving
Instructions
- Preheat oven to 425°F (220°C). Grease a 13×9-inch baking dish with cooking spray.
- Roll out one crust to fit the dish, trim excess, and press into the bottom.
- In a large bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, and eggs until smooth. Stir in chopped pecans.
- Spoon half the pecan filling over the crust. Roll out the second crust, layer it on top, and lightly spray with cooking spray. Bake 14–16 minutes until crust is lightly browned.
- Reduce oven to 350°F (175°C). Spoon remaining pecan filling over top crust, scatter pecan halves on top, and bake another 30 minutes until center is set and golden.
- Let cool 15–20 minutes before serving. For the coziest touch, top with a scoop of vanilla ice cream.