Dixie’s Pecan Pie Cobbler

Best Pecan Pie Cobbler

by Alli

Dixie’s Pecan Pie Cobbler is a great dessert! This cobbler has a bottom and top crust and is filled with delicious pecan custard and topped with crunchy pecans. When it comes to the best desserts, this one ranks at the tip-top.

I love to make Pecan Pie Cobbler during the Thanksgiving and Christmas holiday seasons. It’s always a big hit with family and friends. It feeds a crowd so it’s the perfect dessert for holidays, family reunions, or any time you need a large delicious dessert.

Out of all my cobbler recipes, this one is our all-time family favorite. 

Cobblers have always been my favorite desserts and this pecan pie cobbler definitely makes the cut. That’s why this recipe stays consistently as the #1 recipe on this site. 

I like that you don’t have to measure flour or make a homemade crust for this cobbler. You’ll be using a package of store-bought refrigerated pie crusts that you’ll roll out to fit a 9×13″ baking pan. 

Dixie's Pecan Pie Cobbler

Reunion, Cousins, and Easy Pecan Pie Cobbler Recipe

Who in the world is Dixie? She’s my first cousin. We are the same age and grew up attending the same school, in the same grade, in a beautiful small town in Georgia. And we were always the best of friends.


This Is An Easy Dessert To Make

Don’t let the list of ingredients fool you. It may look complicated but it’s actually an easy dessert to make. 

When you’re rolling out the pie crusts, it doesn’t have to be perfect and it doesn’t come all the way up the sides of the pan. Some of the pecan filling may leak through the pie crust. It’s no problem. Remember, this is a cobbler, not a typical pecan pie. 

pecan pie cobbler on a white dessert plate

Holiday Dessert Buffet Includes Dixie’s Pecan Pie Cobbler

If you’re like me and have a huge family, you probably have a dessert bar on Thanksgiving and Christmas. Well, this cobbler is always the standout on the buffet. No matter what I have on the buffet, this dessert always goes first. 

My husband always tells everyone that this is the best recipe ever. 

Dixie's Pecan Pie Cobbler

What Is A Pecan Pie Cobbler?

First of all, a pecan pie cobbler is a big cobbler that feeds at least 12! It tastes like a pecan pie but in the form of a cobbler. You could even call it a pecan pie casserole. 

Secondly, it has two crusts – a bottom and top crust with pecan pie filling/custard in between and pecan halves on top.  It’s the perfect dessert!

There is even more filling on top of the top crust! As you probably know, a traditional pecan pie has only a bottom crust. I have a love affair with all the crust in this pecan pie cobbler.

How to Make Dixie's Pecan Pie Cobbler

Once I tasted Dixie’s Cobbler, I had to have the recipe. It’s definitely a keeper. So many people wanted the recipe that it broke my website when this recipe first went viral. 


The cobbler crust is tender and flaky and there is ooey-gooey pecan-filled custard between both layers of crust. It’s like a taste of heaven on earth!


I have a large family and this is one of our favorite desserts. It’s a great dessert that everyone raves about after just one bite. 

Ingredients You’ll Need (You’ll Find The Complete Printable Recipe Card At The End Of This Post) 

  • 1 box refrigerated pie crusts (Pillsbury 14.1 oz.)
  • light corn syrup
  • packed brown sugar ( I use light brown sugar)
  • melted butter
  • pure vanilla extract
  • large eggs, lightly beaten
  • chopped pecans
  • cooking spray
  • pecan halves
  • Vanilla Ice Cream for topping, (optional but highly recommended)

Yes, this recipe calls for chopped pecans and pecan halves. 

Steps to Make Dixie’s Pecan Cobbler Recipe

While the oven is preheating to 425º F, lightly grease a 13″ x 9″ glass baking dish. Remove one of the pie crusts from the package and roll it out to fit the baking dish. Place it in the baking dish, trim the edges, and set aside. 

In a large bowl, combine the corn syrup, brown sugar, butter, vanilla, and eggs. Beat with a wire whisk until the mixture is well combined. Stir in chopped pecans.

Spoon half of the filling on top of the pie crust in the baking dish.

Remove the second crust from the package. Roll the crust to fit the baking dish. Place this crust on top of the filling in the 13×9 baking dish. Lightly spray the top crust with cooking spray.

So now you’ve got the bottom crust in the baking pan, topped with half of the pecan filling, and topped with the second pie crust. 

Bake for 14-16 minutes or until browned. You’re going to add the remaining pecan pie filling in the next step. 

Remove From Oven and Add Remaining Pecan Filling

Reduce the oven temperature to 350ºF and carefully spoon the remaining pecan pie filling over the crust. I always give the pecan pie filling another quick stir before pouring over the top crust. 

Arrange pecan halves over the top and bake for 30 minutes or until the center is set and the cobbler is golden brown. Let cool on a wire rack for 15-20 minutes.

It’s best served warm with a big scoop of vanilla ice cream. It’s also good served at room temperature. 

The pecan cobbler will set more as it cools. However, because this recipe is a cobbler, it will not be set up as firm as a traditional pecan pie. It has the consistency of a cobbler, not a pecan pie. 

Also, if you change or replace ingredients, it’s not the same recipe and will not turn out like the original recipe. 

a big serving of pecan pie cobbler

Frequently Asked Questions

Do You Use Light Or Dark Corn Syrup To Make Pecan Pie Cobbler?

I always use light corn syrup because that’s what I usually have on hand. But you can definitely use dark corn syrup. The dark will have a richer flavor. 

Should Dixie’s Pecan Pie Cobbler Be Firm Like A Pecan Pie?

No! The pecan pie cobbler will set up some as it cools but it will not be firm like a regular pecan pie. I recommend scooping out portions with a large serving spoon. You don’t want to try and cut it into slices. 

Can This Pecan Pie Cobbler Be Made In Advance?

I’ve been asked if a pecan pie cobbler can be made ahead of time and stored in the refrigerator. Yes, you can bake it a day in advance and store it in the refrigerator but in my opinion, it’s best made and eaten the same day. 

I always make mine the day I’m serving it because we like to eat it warm. 

Store leftover Pecan Pie Cobbler in the refrigerator. Leftovers are delicious, too. 

How Do I Store Pecan Cobbler?

The leftover cobbler is best stored in the refrigerator in an airtight container, or wrapped in plastic wrap. You can heat leftovers in the microwave if desired. 

Can I Freeze Leftover Pecan Pie Cobbler?

Yes! Place leftovers in airtight freezer containers and freeze for up to two months. You can also store leftovers in individual portions before freezing. 

Watch the Video To See How The Cobbler Is Made

The video may take a few seconds to load. Also, it may be in the bottom right-hand corner instead of below. Thanks!  

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Yield: 12-14 Servings

Dixie’s Pecan Pie Cobbler

Dixie's Pecan Pie Cobbler

Pecan Pie Cobbler takes pecan pie to the next level. The bottom crust is topped with a delicious pecan custard, another crust and more pecans.

Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 15 minutes
Total Time 1 hour 15 minutes


  • 1 box refrigerated pie crusts (Pillsbury 14.1 oz.)
  • 2 and 1/2 cups light corn syrup
  • 2 and 1/2 cups packed brown sugar
  • 1/2 cup melted butter
  • 4 tsp. vanilla
  • 6 eggs, lightly beaten
  • 2 cups chopped pecans
  • cooking spray
  • 2 cups pecan halves
  • Vanilla Ice Cream for topping, (optional but highly recommended)


  1. Heat oven to 425º F. Lightly grease a 13" x 9" glass baking dish. Remove one pie crust from package and roll out to fit the baking dish. Trim edges.
  2. In a large bowl, combine corn syrup, brown sugar, butter, vanilla, and eggs. Whisk until well combined. Stir in chopped pecans.
  3. Spoon half of filling into crust.
  4. Remove the second crust from the package, and roll out to fit baking dish. Place the crust on top of the filling. Lightly spray with cooking spray.
  5. Bake 14-16 minutes or until browned. Remove from oven.
  6. Reduce oven temp. to 350º and carefully spoon remaining pecan filling over crust. Arrange the pecan halves over the top and bake 30 minutes or until the center is set. Let cool for 15-20 minutes. Serve with vanilla ice cream.

Nutrition Information



Serving Size


Amount Per Serving Calories 497Total Fat 35gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 24gCholesterol 101mgSodium 160mgCarbohydrates 44gFiber 3gSugar 35gProtein 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook




Cindy Eikenberg April 23, 2014 - 7:55 am

Alli, your family reunion looks like it was so much fun and I’ve definitely got to grab this recipe – it looks absolutely delicious and I’m not surprised that there wasn’t any left! 🙂 When our family gets together, there are always a lot of Italian dishes. We have too many to pick a favorite! Thanks for sharing and have a wonderful Wednesday!

Alli April 23, 2014 - 8:02 am

I always look forward to that family reunion and all the good food! I love Italian food, so I know your reunions are off the chain good!

Shelli September 30, 2017 - 9:15 pm

This is so good. Amazing! I have never felt compelled to reply to anything before but this is a easy and great tasting receipe.

Jason October 5, 2017 - 11:34 am

I can’t make the recipe print. It looks so delicious

Alli October 5, 2017 - 4:24 pm

I just checked it and it printed fine for me. Maybe check your printer to make sure it’s connecting.

Jamie November 22, 2017 - 7:00 pm

This looks delicious! I want to make it for Thanksgiving. Will it keep well overnight? Should I keep it in the fridge?

Alli November 22, 2017 - 7:14 pm

I do keep it in the fridge if I make it the day before. Then I let it get to room temp before serving.

Alli November 24, 2017 - 6:46 am

Yes, keep in the fridge.

Yvonne October 8, 2017 - 2:48 pm

I don’t even find the instructions!! I see the ingredients.
Please email them to me

Alli October 8, 2017 - 3:19 pm

The instructions are on the recipe card in the post, right under the ingredients.

Judy November 21, 2017 - 6:19 pm

Alli,I made pecan pralines before I realized I used all my pecans…I wonder if I could break the pralines some way to make this cobbler??

Alli November 22, 2017 - 5:40 am

I don’t think pralines would work in this recipe. It would cause the cobbler to be really sweet and the consistency of the cobbler would be off.

Addie April 23, 2014 - 8:40 am

I’m an architecture fanatic, so while that pecan cobbler looks so yummy, that cabin looks even more delicious lol!

Emily April 23, 2014 - 8:46 am

oooo I usually on have pecan pie at Thanksgiving, but this looks absolutely amazing! Stumbling this! YUM!

aimee fauci April 23, 2014 - 9:08 am

Cute toes and I had to pin the pecan dish.. hoping mine looks as good as yours and tastes good.

Heidi April 23, 2014 - 9:11 am

Your cobbler looks amazing! It would be a nice change from peach or apple cobbler. Great idea!

Angel April 23, 2014 - 9:21 am

I have got to make this. It looks amazing! Your reunion photos look like you had a great time. Love Dixie’s toes, too cute. Thanks for sharing your recipe. I actually have to go grocery shopping today so I can pick up ingredients.
Have a wonderful day,

Kristen from The Road to Domestication April 23, 2014 - 9:26 am

Oh my goodness! What a fantastic recipe idea! Love your cousin pics – my cousins and I are great friends, as well!

Crystal April 23, 2014 - 9:49 am

How fun!! I love how your family gets together each year. I can’t wait to try the pecan pie cobbler. Pecan pie is my absolute favorite pie!! I don’t get it very often because there are only two of us in my family that like it. I can’t wait to try this!! Thanks for the recipe!!

Mitzi April 23, 2014 - 10:11 am

This Carolina girl loves some pecan pie– so this is a MUST TRY –thanks
oh, and LOVE Dixie’s pedi (even though I’m a Carolina Gamecock fan!!)

Mona Dickens November 7, 2017 - 7:23 pm

Watching the video of the pecan cobbler , it looked like they poured all the mixture over the first crust do you mix another batch to go over second crust, or split the first

Alli November 8, 2017 - 9:28 am

Half of the mixture is poured over the first crust, topped with the second crust and baked according to the above directions. Then the remaining filling is added on top of the second crust and topped with pecans before it goes back in the oven to finish cooking. Hope that helps clear it up for you.

Carol A Santos-Mattoon February 12, 2018 - 8:39 pm

I was wondering if it would be OK to substitute 2 oz. bourbon for 2 oz. of the vanilla. I always put bourbon in my pecan pies.

Alli February 13, 2018 - 8:29 am

Sure! It should work fine.

Tina L DuBois November 26, 2020 - 9:24 pm

Where are the measurements of the ingredients? Thank you

Alli November 26, 2020 - 9:32 pm

In the recipe card at the end of the post.

Kim Bolton November 17, 2021 - 8:17 pm

Could you add chocolate morsels to your filling?

Alli November 17, 2021 - 8:19 pm

I’ve never tried it but chocolate makes everything better!:) If you decide to add the chocolate morsels, please let me know how it turns out. Sounds delicious! The filling will be thicker with the addition of chocolate but it should work.

Julie@Sweet and Spicy Monkey April 23, 2014 - 10:14 am

I love pecan pie & that looks delish! And with me being from Georgia, I just gotta say ~ Go Dawgs!!!!!

Ashley Nicole April 23, 2014 - 11:08 am

Potato salad is my favorite reunion (or picnic) food. 🙂

Jeannie April 23, 2014 - 11:19 am

Pecans are my favorite.

Logan Cantrell April 23, 2014 - 11:26 am

This sounds so delicious! I must try it! Thank you!

Katy Blevins April 23, 2014 - 11:35 am

I am now officially starving! I am a huge fan of pecan pie and always look forward to my mom’s at Thanksgiving. I’m going to give this a whirl at home. Looks so tasty!

Ricki @ The Questionable Homesteader April 23, 2014 - 11:55 am

This pecan pie cobbler looks incredible, can’t wait to try it.

Anna @ Northern Homestead April 23, 2014 - 1:35 pm

I hear you on growing up in the same town (small town) with cousins. It was fun for me too. My kids are in a different country, so thy hardly know their cousins. This looks very yummy, heading over to see the recipe.

Stephanie April 23, 2014 - 2:15 pm

My Mom makes this sweet piece of Heaven nicknamed Coma Cake. It’s so rich and full of sugar that after you’ve ate far too much, you get so sleepy, hence the coma part! It’s far to unhealthy and we only have it once a year.

Renee @ Renew Your Space April 23, 2014 - 2:53 pm

Oh what fun!! Sadly, I did not have cousins to grow up with and I’ve always craved those close family ties. That looks like a wonderful thing to look forward to, even if only once a year.

Shirley Wood April 23, 2014 - 3:30 pm

I have already Pinned that recipe, will definitely be making it. Dixie’s looks super yummy! I love to hear people say ‘the old home place’, it has a warm and fuzzy sound! My brothers and I grew up around some of our cousins. We raised our children very close to one another so they all have a very close bond. I had all the ‘children’ (they are grown, married and have their own children now) at my house for Easter this past Sunday. I so enjoy listening to them all talk as adults. Family ties area wonderful <3

Donna Crosby August 2, 2022 - 9:27 pm

Can this recipe be made in half?

Alli August 3, 2022 - 8:38 am

I’ve never tried to make half of this recipe so I can’t give you any tips on cook time, etc. I’m sure you can make a smaller version.

Kristen @ Down Home Inspiration April 23, 2014 - 5:25 pm

This looks super amazing, and I just love the family story!

Kristin April 23, 2014 - 11:01 pm

I totally need to try to make this!

Robin Rue (@massholemommy) September 24, 2015 - 7:50 am

My father loves Pecan Pie, so I think he would really love this dessert. It’s perfect for anyone who loves pecan pie.

Jeanette September 24, 2015 - 10:17 am

This looks SO good. I never thought bout putting Pecans in peach cobbler. It looks SO good! This will become a christmas that for sure!

Melissa September 24, 2015 - 2:19 pm

Your pecan creation looks delicious. It will make a great Thanksgiving treat.

Dina September 24, 2015 - 3:22 pm

oh my goodness I need to bookmark this for Thanksgiving! This pecan pie cobbler looks amazing.

Amanda September 24, 2015 - 5:16 pm

Mmm….this recipe just looks amazing. I am typically not a fan of pecan pies, but I LOVE cobbler desserts. Thanks for sharing.

Liz Mays September 24, 2015 - 6:41 pm

Oh yum, this would definitely make the family happy. I need to think about what desserts I want to make this Fall.

Mistee Dawn September 24, 2015 - 7:37 pm

Yum! That looks so good. Pecan Pie is one of my absolute favorite desserts, so I will definitely be trying this!

ricci September 24, 2015 - 8:36 pm

I love pecan pie but I’ve never tried it as a cobbler. This recipe looks amazing and will be perfect for fall!!

Chubskulit Rose September 24, 2015 - 10:09 pm

Oecan oie is my favorite pie of all times! I love the Grandma polished toe nails!

Betsy @ Happily Ever After, Etc. September 24, 2015 - 11:01 pm

This was not a good post to read on an empty stomach… this looks so good! I want to try it!

Annemarie LeBlanc September 24, 2015 - 11:17 pm

I love to have a slice of your pecan pie! Oh my. It is almost lunchtime and my tummy gave a big growl. That cozy cabin is something I would love to have in my lifetime. Always dreamed of a simple life.

Crystal & Comp September 25, 2015 - 12:35 am

This sounds (and looks) amazing! Perfect for fall. My husband would love this with a scoop of ice cream.

rika September 25, 2015 - 1:27 am

I love Pecan… perfect nut for fall recipes! Your recipe looks delicious! I want to try this weekend

Ourfamilyworld September 25, 2015 - 5:44 am

Oh my, the pecan pie cobbler looks so good. I will save this recipe for later. You ladies looked like you had a wonderful time at the family reunion.

Nikki September 25, 2015 - 6:54 am

Pecan pie is one of my favorite, you had fun with it. I wanna grab it from my screen.

Melissa September 25, 2015 - 12:37 pm

This looks like a good one that my family would love. This is a great time to fil my home with the scent!

Jeanine September 25, 2015 - 1:37 pm

Yum. I’ve never had a pecan cobbler like this before. This looks interesting. Very tasty too, I may have to give it a try. Love family recipes!

Ann Bacciaglia September 25, 2015 - 3:05 pm

Family reunions are always so much fun. This looks like a delicious recipe. I will have to try it this weekend.

Britni September 25, 2015 - 5:22 pm

That sounds like such a wonderful family reunion. I love small towns! And the pecan cobbler looks wonderful. My Grandpa loved pecan pie. I will have to make this and think of him!

Chrystal | YUM eating September 25, 2015 - 6:04 pm

Pecan pie is hands down my favorite dessert. I have never tried a cobble. I think I just died and went to heaven.

Angie Scheie September 25, 2015 - 11:45 pm

Even though you guys only get together once a year, it sounds like you have the best tune when you do! The pie sounds divine too:-)

Uplifting Families September 26, 2015 - 12:32 am

This looks delicious. I don’t even care for pecan pie.

lisa September 26, 2015 - 11:01 am

This pecan pie cobbler looks absolutely amazing. I will definitely be trying this recipe soon!!

lisa @bitesforbabies September 26, 2015 - 12:22 pm

Oh wow! I have to make this! I love pecans and of all the recipes that I try I’ve never tried making this myself!

Chantal September 26, 2015 - 12:36 pm

This looks like the perfect fall dessert! I LOVE pecans and cobbler so together this sounds perfect!

Tiany - Social Savvy Mom September 26, 2015 - 10:45 pm

Oh my word!! Here is Louisiana Pecan pie is everything but we have it for everything too, Easter, Christmas, Thanksgiving… I am 100% sure that this will be in my kitchen this holiday season. Thank you for sharing!

Donna September 24, 2017 - 8:07 am

I want to make this recipe, but don’t neeed such a large amount. Can it be halved?

Alli September 24, 2017 - 8:10 am

I have a large family so I’ve never halved it, but it should work fine. Let me know how it goes. 🙂

Donna September 24, 2017 - 8:29 am

I will!

Donna September 24, 2017 - 1:57 pm

If I make this ahead of time, should I warm it, or is room temperature OK?

Alli September 24, 2017 - 5:07 pm

Yes, room temp is fine!

Patricia Steedly September 24, 2017 - 10:09 pm

Yep,gotta make this ,looks divine.Patricia

Cheryl Vazquez ricardo September 30, 2017 - 2:45 am

Loved this recipe cant wait to try baking this yummy

Robin September 30, 2017 - 10:35 am

I knew I liked you when I saw your pecan cobbler recipe!! Can’t wait to try it!! But I knew I loved you when I saw your feet!!! Go Dawgs!!! From a dawg in Knoxville, TN

Alli September 30, 2017 - 1:28 pm

Go Dawgs! 🙂

Christina September 30, 2017 - 1:22 pm

I am making this for Thanks giving…….thanks for sharing…by the way your toes Ms Dixie were cute

Shelli September 30, 2017 - 9:16 pm

This is delicious!

Connie Howell October 1, 2017 - 6:31 pm

I just made this and mine didn’t firm up. So runny and way too sweet. I can’t imagine what went wrong.

Alli October 1, 2017 - 6:37 pm

I can’t imagine what went wrong! It always turns out firm and delicious for me. Did you bake the first part at 425º for 15-16 minutes? Then you add the rest of the ingredients and bake for 30 more minutes at 350º. My cousin, Dixie, gave me this recipe several years ago and it’s always perfect every time. So sorry it didn’t work for you.

Connie Howell October 1, 2017 - 6:42 pm

Yes I followed the recipe exactly.. with the brown sugar did you pack it? I am thinking about putting it back in the oven when we get back home to see if it will firm up.

Alli October 1, 2017 - 6:44 pm

I would try putting it back in the oven to see if it will firm up. Again, I’m so sorry it didn’t work for you.

Judy Custer November 23, 2017 - 9:09 pm

Doesn’t this recipe call for any flour to thicken it? Want to make it for Sunday so hope I hear back soon.

Alli November 24, 2017 - 6:45 am

Nope – no flour needed!

Marjorie Jones October 3, 2017 - 5:25 pm

This looks devine! But I have a question. I love pecan pie bars or pie minus the pecans since I do not like them (GASP NOW). What other nuts can I use? Or can I bake this without the nuts?

Alli October 3, 2017 - 5:59 pm

I’ve never made it without pecans, but I have heard of people using old fashioned oats instead of pecans in pecan pies because of nut allergies. I think it would be too runny if you didn’t use something like oats in place of the nuts. If you decide to use oats, let me know how it goes.

Marjorie Jones October 3, 2017 - 6:03 pm

Yumm, I’ll try the oats. Thanks! I’ll keep you posted

Tracy October 7, 2017 - 9:45 pm

Going to definitely make this. I was wondering if it would work too with making my own dough?

Alli October 8, 2017 - 6:45 am

It should work fine – probably be even better with homemade dough. Yum!

Barry Thompson October 16, 2017 - 2:45 pm

I’m gonna make my own crust. On the second one you just want it on the top and not on the sides, right or wrong.
Thank You

Alli October 16, 2017 - 3:20 pm

Correct – just on the top.

Ruth October 17, 2017 - 9:42 am

Alli, This recipe looks absolutely awesome!!!! I want to know if it can be made in an aluminum pan for the holidays. I want to split the recipe and give it to friends. Also, if I make it on Sunday before Thanksgiving, will it be okay until Thanksgiving if kept in the fridge

Alli October 17, 2017 - 9:49 am

I don’t see why it couldn’t be made in an aluminum pan. I don’t think I’d make it very far in advance because the crust will probably get soggy. Maybe the day before Thanksgiving would be fine. I always serve it fresh from the oven with a scoop of ice cream.

Kate October 28, 2017 - 10:29 pm

So I’m supposed to be working on a blog post, instead, I was scrolling Facebook, and the video started playing, HOLY YUUUUUUMMMM.

I am absolutely adding this to my Thanksgiving table this year.

I kinda want to get up, go to the store, and make it tonight.

Which would end up in me both not finishing the post I’m working on, but also probably eating the entire pan.

Alli October 29, 2017 - 6:49 am

My family loves this cobbler and scrolling Facebook instead of working on a new blog post gets me every single time. 🙂 Thanks for stopping by!!

Kristina November 6, 2017 - 1:58 pm

Will this recipe work for high altitude? Or will it explode like my pecan pie?

Alli November 6, 2017 - 2:03 pm

I don’t know. I’m in South Carolina so I haven’t tried it in a high altitude. This does have more liquid than a regular pecan pie, so it might work. I’ve also heard to ditch the premade crust and make your own to try and avoid the explosion. I came across this article that might help: http://gazette.com/high-altitude-pecan-pie-puzzle-solved/article/14951
I need to ask my sister in Colorado to make it and let me know. 🙂

Ashley November 8, 2017 - 9:13 pm

I don’t cook or bake very well or very often ha! But this recipe was so easy to follow and turned out delicious!!! Thank you for sharing!!!

Alli November 8, 2017 - 9:17 pm

Yay! I’m so glad you liked it! Thanks for taking the time to comment.

Donna November 9, 2017 - 6:53 am

This looks so good! I want to make it, but I’m a little confused. Do you bake the second layer before you add it to the dish? Thanks!

Alli November 9, 2017 - 7:02 am

You add the first crust to the baking pan and top it with 1/2 of the pecan filling. Then add the second crust. Bake at 450º for 16 minutes or until browned. Remove from oven and reduce the oven temperature to 350º. Spoon the remaining pecan filling over the top. Arrange the pecans over the filling and bake for 30 minutes or until the center is set.

I hope this clears it up for you.

Tammie November 10, 2017 - 7:29 pm

Does this freeze well? I want to make ahead as much as possible for christmas

Alli November 11, 2017 - 1:50 pm

I’ve never frozen it because I always make it the day I’m serving it. I do know that you can freeze a pecan pie so my guess would be that you could freeze this one as well.

Karen November 11, 2017 - 1:29 pm

I am testing this recipe out. It looks so good. I already messed up. I was confused with the direction so only cooked the first crust with half the topping for 15 minutes. Then I realized both should’ve been in. So I added the second and am cooking it another 15 minutes. Hope I didn’t ruin it.

Alli November 11, 2017 - 1:47 pm

Oh, I hope not! Yes, both crusts go in before the first cooking time so that the top crust will brown before the rest of the filling is added. Let me know how it turns out.

Karen November 22, 2017 - 8:29 am

It was good! I’m making it again today for Thanksgiving.

Alli November 22, 2017 - 12:13 pm

Yay! I’m glad you liked it. I’m making it again for Thanksgiving.

Carol November 11, 2017 - 3:47 pm

This looks like a fabulous holiday dessert, but your instructions don’t mention placing the second crust on top of the filling-covered first layer. It made it a bit confusing.

Alli November 11, 2017 - 3:51 pm

I fixed it to make it easier to read. It did state “roll out the crust to fit the baking pan.” Hope this helps.

Sarah Bryant November 14, 2017 - 11:39 am

I’m dying to try this but am wondering if you can use a different pecan pie filling recipe (due to corn allergies)?

Alli November 14, 2017 - 11:45 am

I’m sure you can use honey or maple syrup. Here is an excellent article on replacing corn syrup in recipes.https://www.epicurious.com/expert-advice/how-to-substitute-corn-syrup-article
I hope this helps!

Mary Ann Boggs November 15, 2017 - 5:15 pm

Can you a Aluminum baking pan my boyfriend is taking it to work don’t want to send a glass dish with him

Alli November 15, 2017 - 5:41 pm

I don’t see why not! It should work fine.

Lori November 18, 2017 - 5:59 pm

The recipe says six eggs. The video says five. I’m making this right now. Hope I hear from you soon!

Alli November 18, 2017 - 6:02 pm

It’s six eggs.

Judy Scott November 16, 2017 - 10:57 am

My daughter loves Chocolate Chip Pecan Pie. Think it would be ok to throw some semi-sweet chocolate chips in?

Alli November 16, 2017 - 11:07 am

Chocolate makes everything better. I say go for it. I may try it myself.

Judy Scott November 16, 2017 - 11:27 am

Thanks for the great recipe!!! 🙂

Sherri November 19, 2017 - 6:49 pm

Ok is this 2 and 1/2 cups sugar or 2 separate half cups?

Alli November 19, 2017 - 6:55 pm

2 and 1/2 cups

Joanie in Texas November 20, 2017 - 2:19 pm

This looks wayyyy toooo YUMMMMM!!! So, I’m going to have to make this for Christmas! With left hand & arm in a cast (bone surgery in hand), you don’t realize how much you Have to have it!!(even though I’m a righty! So, Thanksgiving is out…lol. The Only thing I’m changing…using 2-3 Tbsp. of “Jack” instead of Vanila. The flavor is Awesome !!! I got that tip years ago…tried it…&…its history! The family, as well as me…love it !!!
I love the look of it with the pecan halves on top…very pretty!

Judie Patterson December 28, 2017 - 1:08 pm

Well I make Bread Pudding with Wild Turkey 101 Proof – I think I will try this with the Pecan Cobbler.

John H November 22, 2017 - 2:38 pm

Hi! Just made this and it turned out great.
Just a tip. If you cook the corn syrup and brown sugar in a heavy pot at a boil for 3-4 minutes and then add the stick of butter in while still hot. Then temper the eggs with the hot mixture prior to combining the filling ingredients, it mitigates any issues with the cobbler setting up.
Thanks for the great recipe. HAPPY THANKSGIVING!!!

Alli November 24, 2017 - 6:48 am

Thanks so much for the tip! I’ve never had a problem with the pecan pie cobbler setting up. I made it yesterday and it turned out perfectly, as usual.

Julie November 23, 2017 - 11:40 am

Going to try this today…can i use a regular pan instead of glass?
Sorry not much of a baker:(

Alli November 24, 2017 - 6:46 am

Yes, you can! Sorry I didn’t see this yesterday! I was at the hospital welcoming my new grandson. He wasn’t due until December 10 but decided to make a grand entrance on Thanksgiving Day. 🙂

Judie Patterson December 27, 2017 - 11:03 pm

I fixed Pecan Cobbler – we loved it – have a few questions
1. What would you think of using 2 layers of the crust in both places – cooking bottom just like 2nd in oven until light tan, having a cool set time; add filling and add 2 more crusts and follow your recipe.
Had a guest say you can’t taste or tell their is any crusts?
2. Followed to letter it set out over an hour after cooked – still very runny – is that how it is suppose to be?
I am in love with it, but want your feed back.
Thanks, Judie

Alli December 28, 2017 - 11:24 am

I’ve made this cobbler many times and it has never been runny at all. When I make it, you can always taste the pie crusts. I have no idea if changing the recipe up will work or not. If you try it, let me know how it goes. Did you spoon half the pecan filling over the bottom crust and top with the top crust before baking the first time? Just wondering. Thanks for your comment!

Lynne King August 4, 2018 - 10:23 pm

I have made this several times and I have to say, it is pretty darn good. Out of all the things I have made for my boyfriend’s family get togethers, it is the most requested. And there is never a single bit of leftovers. I say that is a win!

Alli August 5, 2018 - 8:11 am

I’m so glad you and your boyfriend’s family love the cobbler!

Pam g August 5, 2018 - 11:47 pm

Can this be frozen after it is baked ?

Alli August 7, 2018 - 1:32 pm

I’ve never frozen it before, but I don’t see why not. Wrap well in foil before freezing.

Billy wade August 27, 2018 - 8:37 pm

I love the way you make it look easy

Toni October 12, 2018 - 6:40 pm

It says to spoon half of filling I to crust. What do you do with other half?

Carrie October 17, 2018 - 2:41 pm

Hi! Do you use light or dark brown sugar?

Alli October 17, 2018 - 5:55 pm

I use light brown in this recipe.

DPK October 22, 2018 - 5:02 pm

Alli &Judy…..try adding a couple tablespoobs of bourbon too!!

Heidi October 31, 2018 - 2:40 pm

Love this recipe! But one thing I want to change, and wonder what you use. I don’t like the taste of the pie crust I used. What brand of pie crust do you use?

Alli November 1, 2018 - 10:44 am

I always use the Pillsbury refrigerated pie crusts.

Leslie November 13, 2018 - 1:14 am

I just saw this recipe and will give it a try. If I may make a suggestion….I would toast the chopped pecans as it brings out the flavor and adds so much dimension.

Alli November 18, 2018 - 11:43 am

I do chop them myself. I use my food processor to give them a rough chop. The measurement is after they are chopped.

LK November 20, 2018 - 6:56 pm

Thank You for the recipe however I was not expecting the book it printed,

Alli November 21, 2018 - 8:11 am

Thanks for stopping by. When you click print on the recipe portion, it only prints the recipe, which is one page. I just tested it to make sure it was working properly and it is.

Annie January 20, 2019 - 5:46 pm

I would like to make huge pans of the cobbler do I triple the recipe

Debra Perry February 23, 2019 - 8:18 pm

Wondering if you store this at room temp or in the fridge.

Alli February 23, 2019 - 8:44 pm

I always store leftovers in the fridge (if there are any leftovers). I always make it right before I’m serving it because I like to serve it warm with vanilla ice cream.

Susie March 22, 2019 - 1:57 am

I just came upon your Wonderful Pecan Cobbler. Oh my goodness. I have got to make this for My Family Next Week. We All Get Together for Dinner One Night A Week. This Story Really Took Me Back to My Family From Illinois Always went to Boulder Junction, Wisconsin Every Year Going Up for 2-3 Weeks During the Summer. My Moms Parents Took Care Of A Lodge and 15 Cabins for the Summer. While the Owners Went out of the Country to Visit There Family’s.We Had So Much Fun Back Then As Well. I Sure Miss My Mom and Grandpa and Grandma. I Have Lots of Lovely Memories to Keep Near to my Heart. Thank You For Making It Come Alive Again. And THank You For Your Story and Recipe. Love Susie

Megan April 18, 2019 - 11:20 am

Hello! I love southern food, my dads from Kentucky (: anyways, a few years ago, I tried to make a pecan pie..I followed the directions but when I took it out, it was runny in the middle so I cooked it longer and it ended up ROCK HARD, I reallllyyyy want to try this! Is there ANYTHING I can do to make sure it turns out? Lol, i hate wasting food. Thank you!

Alli April 18, 2019 - 1:36 pm

This one always turns out perfectly for me. It won’t be as hard as a pecan pie because it’s more like a cobbler, so it won’t be as firm as a pecan pie. Just follow the directions and it should turn out just fine.

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Kaye Lewis October 22, 2019 - 12:06 am

Hi. Can you direct me to the video for the Pecan Cobbler? I’m not seeing it on this pin.

Kaye October 22, 2019 - 12:07 am

Hi. Can you direct me to the video for the Pecan Cobbler? I’m not seeing it on this pin.

Alli October 22, 2019 - 6:56 pm

The video on the post was acting wonky today. You can also see the video on my FB page. Click this link and scroll down. The video is the pinned post at the very top. https://www.facebook.com/anallievent/

Barb October 26, 2019 - 9:53 pm

Where is the video button? I’ve scrolled up & down and find anything that’s says “video”, shows an arrow to start or anything! Please help.

Alli October 27, 2019 - 6:39 am

Check the bottom right-hand corner. I have a call in with my tech guy to find out why the video disappeared. If you don’t see it, you can see the video on Facebook: https://www.facebook.com/anallievent/videos/1489400324438916/
So sorry for the inconvenience.

J November 26, 2019 - 2:12 pm

Can I use a aluminum pan?

Alli November 26, 2019 - 2:43 pm

Sure! I don’t see why not. I just always use glass because that’s what I have.

Brittany November 26, 2019 - 6:19 pm

Would this keep if made two days in advance if kept in the refrigerator?

Alli November 26, 2019 - 6:22 pm

It will keep in the fridge. I think it tastes best when you make it the day you’re going to serve it and my husband likes it best the day after. 🙂

Toasted Coconut Pecan Pie - An Alli Event October 9, 2020 - 1:01 am

[…] Dixie’s Pecan Pie Cobbler […]

Shelia Eckert November 8, 2020 - 5:46 pm

I tried it today but the middle was so runny. The top layer was great and I couldn’t cook it any longer for fear the top would burn. Go any ideas? Maybe cook longer than 14-15 mins?

Alli November 8, 2020 - 5:58 pm

The middle is never runny when I make this. The first bake time is 14-16 minutes at 425ºF. When you add the remaining filling and reduce the oven to 350ºF, you bake for 30 additional minutes. If it’s still runny in the middle, I’d cover the cobbler loosely with foil and bake a few minutes longer. Also, this cobbler needs to cool for 15-20 minutes before serving.

Carol Mechling October 5, 2021 - 1:38 pm

Why does the picture show whole peacans, but the instructions say chopped peacans and also say peacan halves?

Alli October 5, 2021 - 1:45 pm

The recipe is correct. The picture shows the pecan halves that go on top. The recipe calls for chopped pecans and pecan halves. The chopped pecans go in the filling part. The pecan halves are arranged on top (step 6 of recipe instructions). There are no whole pecans in this recipe or in the photo. Thanks for asking. Hope this helps!

Jerri November 22, 2021 - 1:38 pm

Can this be made in an aluminum pan?

Alli November 22, 2021 - 1:39 pm

I always use glass because that’s what I have but I don’t see why it couldn’t be made in an aluminum pan. It should work fine.

Dorothy Adkins August 17, 2022 - 2:29 pm

Oh no I forgot to bake the first round before adding remaining crust and toppings I just did it all together and put in oven for 45 min will that work please reply

Alli August 18, 2022 - 6:52 am

I have no idea if that will work. How did it turn out?

It’s TURKEY Time Pt. 2 – You Said There Would Be Pie November 17, 2022 - 10:30 am

[…] Dixie’s Pecan Pie Cobbler […]

Carol November 6, 2023 - 4:56 pm

My pecan cobbler looked great , but when I spooned into it, it was very runny. It didn’t set up. Not sure what happened. Help!!

Alli November 7, 2023 - 11:26 am

It shouldn’t be runny. It should have the consistency of a cobbler, not a pecan pie, so it will be loose but not runny. You could try cooking it a little bit longer. Make sure the center is set.
Reminder: It should bake for 14-16 minutes at 425º before adding the remaining half of the pecan filling and topping with pecan halves. Then finish baking at 350 for 30 minutes or until center is set. Let cool for 15-20 minutes before serving. Hope this helps.

Laura Mills November 22, 2023 - 11:53 pm



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