Pecan Pie Cobbler

by elyn_ryn

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.

Print Recipe
Pecan Pie Cobbler
Votes: 3
Rating: 5
You:
Rate this recipe!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 65-70 minutes
Servings
Ingredients
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 65-70 minutes
Servings
Ingredients
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Soak the baking strip in water for 5 minutes. Then wring out the strip and place around the baking dish and secure the strip with the "belt" loop. If using a homemade strip, wet and wring out and attach to the baking dish with safety pins.
  2. Place a baking sheet in the middle of the oven and preheat the oven to 425 degrees Fahrenheit.
  3. Spray baking dish with cooking spray. Place a square cut from the crust into the bottom of the baking dish. (You will need to get 2 squares out of one crust. Use a rolling pin to roll out the crust to a larger size or piece together leftover crust to form the second crust.)
  4. In a mixing bowl, use a whisk to make the filling by combining the corn syrup, brown sugar, butter, eggs, salt, and vanilla and stir until well blended. Divide the filling in half into 2 bowls. In one bowl, add all the chopped pecans and stir. In the other bowl, add the whole pecans and stir.
  5. Pour the filling with chopped pecans over the bottom crust. Add a second layer of crust by using the leftover dough to make another layer. Spray the crust top with cooking spray.
  6. Place the baking dish on the hot baking sheet and bake for 15 minutes. Remove from the oven and add the filling with the whole pecans to the cobbler. Place a sheet of aluminum foil over the pie.
  7. Reduce the oven temperature to 350 degrees Fahrenheit and bake 50-55 more minutes or until a thermometer placed in the middle of the pie registers 200 degrees Fahrenheit. Remove the aluminum foil sheet for the last 20-30 minutes of baking. Cool before serving.
Recipe Notes

Make a homemade baking strip by cutting up an old towel that will fit around and overlap 3 inches on the baking dish.  Use safety pins to secure.  The strip should be very wet but not dripping.  Use a towel that is a little thicker so it will hold enough moisture to keep the edges of the pie from overcooking.

If you do not use a wet baking strip, check the middle-of-the-pie internal temperature after 30 minutes of the second baking time and continue to check every few minutes until it reaches 200 degrees Fahrenheit. Be aware that the edges can harden without the baking strip.

Be sure to heat the baking sheet as the oven heats up so that it is the same temperature as the oven when you place the cobbler on it for baking. This helps to keep the bottom crust from becoming soggy.

Sometimes the pie will become too brown on top before it is finished cooking.  A sheet of aluminum foil helps to prevent over-browning.  You can place a sheet on the pie early and take it off during the last 20-30 minutes of browning or place a sheet on top of the pie dish when you feel the pie is brown enough but still has more baking time left to finish cooking.

Pecan pies need to come to 200 degrees in the center to set.  Use a thermometer to check the temperature.  Keep a check on the pie in the last 15 minutes of baking.  Remove the pie from the oven if it reaches 200 degrees before the baking time is up.

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