Dixie’s Pecan Pie Cobbler
A cozy mash-up of pecan pie and cobbler—this dessert layers rich pecan custard between flaky crusts, then sprouts pecan halves on top. Golden, gooey, and homey, it’s the kind of treat that brightens every holiday table.
Equipment
- 13x9-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.
Notes
Every forkful blends buttery crust, caramel-like pecan custard, and a satisfying crunch—truly like pecan pie turned into a soul-warming cobbler. Served warm with vanilla ice cream, it’s pure Southern comfort.