Not so different from its cousin Pecan Pie, yet different enough to be called cobbler, this dessert is decadent, full of pecans, and delicious! If you love the filling in regular pecan pie, then this is the dessert for you because it is loaded with a brown sugar nutty filling.
Easy to assemble, this pie comes together quickly but like many pecan pies, it is tricky to bake. Don’t worry, I have a few tips and tricks to share with you to make sure your pecan pie cobbler turns out perfectly every time!
Many times pecan pie will not fully bake in the middle unless you bake it long enough that the outside becomes too hard. For this cobbler, I used a wet baking strip to fix that problem.
Place a wet baking trip around the baking dish. If you don’t have one, you can cut a hand towel into long strips, wet the strips and pin them together around the baking dish. It will work just as well as real strips. Wet (not dripping) strips work to keep the outside of the cobbler from cooking too fast which lets the entire cobbler cook at the same time. To compensate for using a wet baking strip, you will need to cook the cobbler longer.
But as you can see in the picture above, there is no runny filling in this pie!
There is one other secret to cooking a perfect pecan pie or cobbler: the center of the pie should be 200 degrees Fahrenheit when it is ready to take out of the oven.
This temperature ensures that the center of the pie is hot enough to set or thicken. Many recipes say take the pie out when the middle is set, but without taking a temperature that is sometimes hard to determine.
Also, it helps to place the cobbler on a hot baking sheet that has heated as the oven preheats. This helps the bottom crust to cook quicker which helps prevent a soggy crust.
Be sure to see the recipe notes for cooking tips on this delicious cobbler.