This easy pecan pie cobbler recipe is just the best. It really can’t get easier to make a dessert than this especially using store-bought pie crust which I usually have in the freezer at all times. This crust-lined dish is full of gooey pecan pie filling and is totally scooplable so you can serve it right out of the baking dish. I love pecan pie but I got to say this is just as delicious with half the effort involved – this might be your new favourite way to have pecan pie. I call it lazy girl pecan pie – but no one will ever know it but you because its just so good. This pecan cobbler is full of our favourite pecan pie flavors and I spike this one with a bit of bourbon which is optional but a great add in cause bourbon and pecan were sort of made for each other. Serve this up with vanilla ice cream or for a “ligther” option a dollop of pillowy vanilla whipped cream. The recipe can easily be doubled to feed a crowd. You are welcome!
Ingredients for This Pecan Pie Cobbler
Pecans – I use pecan halves in this recipe and chopped pecans. Feel free to use walnuts instead for a walnut version. I usually use what is on sale
Butter – I use unsalted butter for the filling
Pie Crust – I like to use store-bought pie crust for this recipe because it makes it even easier and quicker to whip up but feel free to make your own if you have your own favourite pie crust recipe. If you are making your own make sure to really roll out your pie crust thin for best consistency. A simple all butter pie crust will work – x’2. You will have loads of scraps but you will need more than one single pie crust unless you double the recipe and make a large 9×13 size pecan pie cobbler then you will use the full amount of the 2 pie crusts with a lot less scraps. If you are looking for a recipe for 2 all butter pie crust I have a good one on the blog I use all the time – grab it here. If using store bought frozen – (the type I recommend for this recipe if using storebought) make sure to thaw in the fridge and only take it out of the fridge and package when ready to use it otherwise it gets stickier to work with. (I like to store any pie crust scraps in the freezer to make cutouts for my pies – so not to waste them)
Corn Syrup – it’s a classic ingredient in pecan pie – feel free to use dark corn syrup or light corsyrup. If you would prefer to make this pecan pie cobbler without corn syrup you can substitute it with Maple Syrup, Cane Syrup, Honey, Brown Rice Syrup, Agave Nectar. You can’t make this pecan pie cobbler without one of those ingredients. Be sure to use something that you like the flavour of because it will be pronounced in this cobbler – ie if you don’t like maple syrup chose a more neutral tasting alternative because you will definitely taste the maple syrup
Bourbon – this is a bonus ingredient which is perfect with pecan pies – love the hint of flavour it adds but feel free to leave it out – no need to substitute it with any thing
Vanilla Extract – the back bone of flavour in all baked goods – at least I think so – use pure vanilla extract for best flavour
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