Gooey Pecan Pie Cobbler with Buttery Crust

Pecan pie cobbler isn’t just a dessert—it’s a straight-up Southern comfort food symphony. Sticky, sweet, buttery, and rich enough to knock the chill out of a winter night. This dish throws the delicate rules of pie-making out the window. No perfect crusts, no fussy shaping—just layer, bake, and let the oven do its thing. What you get is a bubbling, gooey mess of toasted pecans, caramel-like filling, and soft, buttery pastry.

I first met this monster of a dessert in a church potluck in rural Mississippi. The dish came out in a deep ceramic baking dish, edges browned, center still molten. One scoop later and I knew—this wasn’t your average pecan pie. It was warmer, richer, with layers that melted together like they’d been planning it for generations.

This pecan pie cobbler recipe keeps that same spirit alive. It’s bold, messy, and unapologetically decadent. You don’t slice it—you spoon it. You don’t plate it—you pile it. And when it’s served warm with a scoop of vanilla ice cream melting on top? Hell, that’s dessert done right.

Why You’ll Love This Recipe

• Warm, gooey, and soul-satisfying
• Easier than traditional pie—no rolling, no perfect edges
• Perfect for feeding a crowd
• Make-ahead friendly—reheats like a dream
• Ideal for holidays or cozy weeknight indulgence

Ingredients

For the Cobbler Layers:

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups self-rising flour
• 2 cups granulated sugar
• 1 1/2 cups milk
• 1 tablespoon vanilla extract

For the Pecan Pie Filling:

• 1 1/2 cups corn syrup (light or dark)
• 1 1/2 cups packed brown sugar
• 4 large eggs, beaten
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 2 cups chopped pecans, toasted

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Melt the butter and pour it into the bottom of the dish. Do not stir.
3. Make the batter: In a medium bowl, whisk together flour, sugar, milk, and vanilla until smooth. Pour gently over the melted butter—again, do not stir.
4. Mix the filling: In a separate bowl, whisk together corn syrup, brown sugar, eggs, vanilla, and salt. Stir in chopped pecans.
5. Carefully pour the filling over the batter in the dish. You’ll see distinct layers—leave them that way.
6. Bake for 45–50 minutes or until golden brown on top and the center is just set. The filling will bubble up through the batter in places—this is exactly what you want.
7. Let it cool slightly before serving to allow the layers to settle and the filling to thicken.
8. Serve warm with ice cream, whipped cream, or just a big spoon and no shame.

Tips & Variations

• Use dark corn syrup for a richer, more molasses-like flavor.
• Don’t stir the layers! Trust the process—the layering creates that cobbler texture.
• Add bourbon: Stir 1–2 tbsp into the filling for a boozy kick.
• Top with flaky sea salt right out of the oven for a salty-sweet contrast.
• Make it nutty: Add walnuts or pecan halves for varied crunch.

Note

Self-rising flour is key to this recipe. If you only have all-purpose, add 1 tbsp baking powder and 1/2 tsp salt per cup of flour.

Serving Suggestions

• Serve warm with vanilla bean ice cream—melts into the cobbler like caramel.
• Add a dollop of bourbon whipped cream for grown-up flair.
• Sprinkle with toasted pecan halves right before serving for texture.
• Great as a holiday dessert centerpiece or a Sunday night comfort dish.

Nutrition Information (Per Serving – Based on 12 servings)

• Calories: 490
• Fat: 25g
• Saturated Fat: 10g
• Carbohydrates: 65g
• Sugar: 45g
• Protein: 5g
• Sodium: 260mg
• Fiber: 2g

User Reviews/Comments

Danielle M. (Baton Rouge, LA):
“I made this for Thanksgiving instead of pie. Not a single bite left. Everyone asked for the recipe.”

Greg S. (Nashville, TN):
“Honestly, this is better than pecan pie. Easier, gooier, and more flavor in every bite.”

Monica P. (Omaha, NE):
“Perfect dessert for a cold night. I added bourbon and sea salt—mind-blowing.”

FAQs

Can I make pecan pie cobbler ahead of time?
Yes! It keeps beautifully. You can bake it a day ahead, cover tightly, and reheat in a 300°F oven until warm.

Can I use maple syrup instead of corn syrup?
You can, but it will change the flavor and texture. Maple syrup makes it slightly thinner and gives a more earthy sweetness.

Why don’t I stir the batter and filling?
It’s all about layering. As it bakes, the batter rises through the filling, creating that cobbler-style texture. Stirring ruins that magic.

Can I use a different nut besides pecans?
Absolutely. Walnuts work great, or try a mix of pecans and almonds for something different.

Is it supposed to be this gooey?
Yes, it’s a cobbler, not a firm pie. It should be soft, luscious, and rich—like spoonable pecan pie.

Can I freeze leftovers?
Yes. Cool completely, portion into containers, and freeze up to 2 months. Reheat gently before serving.

Conclusion

Pecan pie cobbler is messy, bold, and unforgettable. It’s not about perfection—it’s about flavor. Big, Southern flavor that doesn’t hold back. You get buttery cake, gooey filling, toasted pecans, and everything you love about pecan pie, but baked into one dish that begs for a spoon and a second helping.

This is the kind of dessert that fills a kitchen with the smell of brown sugar and toasted nuts. It feeds a crowd. It comforts the soul. And best of all? It’s easier to make than pie.

For a deeper dive into the roots of this dish, check out the pecan pie article on Wikipedia—where the humble pie that inspired this cobbler gets its due.

Now, fire up that oven and let’s bake some Southern magic.

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