Pecan Pie Cobbler

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If you love pecan pie but want something even easier (and a little more rustic), this Pecan Pie Cobbler is going to be your new favorite! Sweet, gooey filling, crunchy pecans, and flaky pie crust come together in one irresistible dessert that’s perfect for the holidays—or anytime you need a crowd-pleaser.

The best part? It comes together with just a few pantry staples and refrigerated pie crusts, so it’s quick, easy, and stress-free.

Why You’ll Love This Recipe

Simple & Quick – Uses refrigerated pie crusts, so no rolling or fuss.
Feeds a Crowd – Bakes in a 9×13 dish, perfect for potlucks or big family dinners.
Familiar Flavors – All the gooey, nutty goodness of pecan pie in an easier format.
Make-Ahead Friendly – Stays delicious; for days and reheats beautifully.

Ingredients

1 (14.1 oz) package refrigerated pie crusts, thawed
2 ½ cups light corn syrup
2 ½ cups packed light brown sugar
½ cup butter, melted
4 ½ teaspoons vanilla extract
6 large eggs, lightly beaten
2 cups coarsely chopped pecans
2 cups pecan halves (for garnish, optional)

Instructions

Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Bottom Crust: Unroll one pie crust and press it into the bottom of the prepared dish.
Make the Filling: In a large bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, and eggs until smooth. Stir in the chopped pecans.
Assemble: Pour the filling over the bottom crust. Place the second crust on top.
Bake: Bake for 30–35 minutes; or until the crust is golden brown; and the filling is bubbly.
Cool & Garnish: Let cool for 10 minutes before slicing. Garnish with pecan halves if desired.

Tips & Tricks

For an extra-pretty finish, brush the top crust with a little beaten egg before baking for a golden shine.
Serve warm with vanilla ice cream; or a dollop of whipped cream.
Store leftovers covered at room temperature for up to 2 days, or refrigerate for 4–5 days.