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Whole pecan pie cobbler topped with toasted pecan halves in a white baking dish

Pecan Pie Cobbler

A warm, scoopable pecan pie cobbler with two thin pastry layers, a soft brown sugar filling, and toasted pecan halves on top. Made in a 9×13-inch dish with refrigerated pie crust.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting time 20 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 9×13-inch, 3-quart oven-safe baking dish
  • 1 Rolling Pin
  • 1 Large mixing bowl
  • 1 Whisk
  • 1 Large spoon or spatula
  • 1 Cooling rack

Ingredients
  

Pastry

  • 1 box refrigerated pie crusts 14.1 ounces total; contains 2 rolled crusts, softened according to the package
  • butter-flavored cooking spray for greasing the dish and lightly coating the second crust

Pecan filling

  • 2 1/2 cups light corn syrup
  • 2 1/2 cups packed brown sugar
  • 1/2 cup unsalted butter melted and cooled slightly
  • 4 1/2 teaspoons vanilla extract equivalent to 1 1/2 tablespoons
  • 6 large eggs lightly beaten
  • 2 cups coarsely chopped pecans

Topping and serving

  • 2 cups pecan halves
  • vanilla ice cream optional, for serving

Instructions
 

Instructions

  • Heat the oven to 425°F (220°C). Lightly grease a 9×13-inch, 3-quart oven-safe baking dish. Let the pie crusts soften according to their package directions so they unroll without cracking.
  • Unroll one crust on a lightly floured surface and roll it into a 13×9-inch rectangle. Fit it into the bottom of the prepared dish and trim any excess to fit.
    Unbaked pie crust fitted into the bottom of a rectangular baking dish
  • Whisk the corn syrup, brown sugar, melted and slightly cooled butter, vanilla, and lightly beaten eggs in a large bowl until blended. Stir in the chopped pecans. Spoon about half of the mixture over the bottom crust, distributing the nuts evenly. Keep the remaining filling for the second bake.
    Chopped pecans mixed into the brown sugar and corn syrup filling
  • Roll the second crust into a 13×9-inch rectangle. Lay it gently over the filling, trim to fit, and lightly coat the pastry with butter-flavored cooking spray.
  • Bake at 425°F for 14–16 minutes, until the exposed pastry is golden brown. Carefully remove the dish and reduce the oven temperature to 350°F (175°C).
  • Gently stir the reserved filling so the chopped pecans are evenly mixed, then carefully spoon it across the browned pastry. Arrange the pecan halves over the top.
    Pecan halves arranged over the second layer of filling before the final bake
  • Bake at 350°F for another 30–40 minutes, or until the filling is set around the edges and the center has a gentle wobble without liquid sloshing. If the pecans darken before the center is ready, loosely cover the top with foil and continue baking as needed. Cool on a rack for at least 20 minutes. Scoop into bowls and serve warm, with vanilla ice cream if desired.

Notes

Timing is an estimate: the first bake takes about 14–16 minutes and the second about 30–40 minutes. Allow more baking time if the filling is still loose in the center. Crust softening, oven temperature, and baking dish material can affect the total.
Keep the 2 cups of chopped pecans for the filling separate from the 2 cups of pecan halves for the top. Use both rolled crusts from the box.
Let the cobbler rest for at least 20 minutes before scooping. Warm servings remain soft. For the best pastry texture, bake and serve the same day.
Cover cooled leftovers and refrigerate for up to 3 days. Warm individual servings in short microwave bursts.
Adapted from Pillsbury’s Pecan Pie Cobbler, with expanded layering and doneness directions.
Keyword 9x13 dessert, pecan cobbler with pie crust, pecan dessert, pecan pie cobbler