Pecan pie cobbler is a twist on the classic pecan pie, showcasing a rich, nutty flavor in every bite. This easy-to-make dessert is perfect for gatherings and will satisfy any sweet tooth.
Pecan Pie Cobbler
This dessert is like its relative, Pecan Pie, but distinct enough to earn the name cobbler. It is decadent, brimming with pecans, and utterly delightful! If you’re a fan of the filling in traditional pecan pie, this treat is perfect for you, packed with a sweet, nutty brown-sugar filling.
Easy to Assemble Pecan Pie Cobbler
This cobbler is easy to assemble and comes together quickly. However, like many pecan pies, it can be tricky to bake. But don’t worry! I have a few tips and tricks to ensure your cobbler turns out perfectly every time!
Baking Tips for Pecan Pie Cobbler
Often, if you leave pecan pie in the oven long enough to bake in the middle, the outside can become overcooked. I recommend using a wet baking strip to remedy this for the cobbler.
Using a Wet Baking Strip
Place a wet baking strip around the baking dish. If you don’t have one, you can improvise by cutting a hand towel into long strips, wetting them, and pinning them around the baking dish. Wet (but not dripping) strips help keep the outside of the cobbler from cooking too quickly, allowing the entire dessert to bake evenly.
As you can see in the picture above, this pie has no runny filling!
Cooking Time
Remember that when using a wet baking strip, you must extend the cobbler’s cooking time.
Perfect Baking Temperature
Another secret to cooking a perfect cobbler is ensuring the center reaches 200°F before removing it from the oven. This temperature guarantees that the filling is sufficiently hot to set or thicken. Many recipes advise taking the pie out when the middle is “set,” but this can be difficult to determine without a temperature check.
Additional Tips for Pecan Pie Cobbler
Place the cobbler on a hot, preheated baking sheet. This will help the bottom crust cook more quickly, preventing a soggy texture.
Check the recipe notes for more cooking tips on this delicious cobbler!
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Pecan Pie Cobbler
Equipment
- aluminum foil
- 8 x 8-inch baking dish
- 1 baking strip (see the note below for making a homemade strip)
- food thermometer
- aluminum baking pan
Ingredients
- 1 prepared refrigerated pie crust (or 1 crust from your favorite recipe)
- 1 ¼ cups light corn syrup
- 1 ¼ cups brown sugar, packed
- ¼ cup butter, melted
- 3 large eggs, well beaten
- 1 pinch of salt
- 2 teaspoons vanilla extract
- 1 cup pecans, chopped
- 1 ¼ cups pecans, whole
- cooking spray
Instructions
- Soak the baking strip in water for 5 minutes. Then, wring out the strip, place it around the baking dish, and secure it with the "belt" loop. If using a homemade strip, wet it, wring it out, and attach it to the baking dish with safety pins.
- Place a baking sheet in the middle of the oven and preheat the oven to 425°F.
- Spray the baking dish with cooking spray. Roll the pie crust large enough to cut (2) 8 x 8-inch squares. (The dough can be pieced together.) Cut both squares and place one into the bottom of the baking dish. Set aside.
- Use a whisk to make the filling by combining the corn syrup, brown sugar, butter, eggs, salt, and vanilla in a mixing bowl. Stir until well blended. Divide the filling and place into 2 bowls. In one bowl, add all the chopped pecans and stir. In the other bowl, add the whole pecans and stir.
- Pour the chopped pecan filling over the bottom crust. Add the second layer of crust and spray with cooking spray.
- Place the baking dish on the hot baking sheet and bake for 15 minutes. Remove from the oven and add the whole pecan filling to the cobbler. Place a sheet of aluminum foil over the pie and return to the oven.
- Reduce the oven temperature to 350°F and bake for 50-55 minutes or until a thermometer in the middle of the pie registers 200°F. Remove the aluminum foil sheet for the last 20-30 minutes of baking. Cool before serving.
Notes
Homemade Baking Strip
Make a homemade baking strip by following these steps:- Use an old towel that is a little thicker so it will hold enough moisture to keep the edges of the pie from overcooking.
- Cut the towel into a 2- to 3-inch-tall strip that will fit around the baking dish and overlap 3 inches.
- Soak the strip in water and then wring it out. The strip should be very wet but not dripping.
- Use safety pins to secure it around the baking dish.