Name: Dixie’s Pecan Pie Cobbler
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12
Cuisine: American
Ingredients: 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)

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Dixie’s Pecan Pie Cobbler takes pecan pie to a whole new level! Pecan Pie Cobbler has two crusts and is filled with custard and pecans.

After just one bite of Dixie’s Pecan Pie Cobbler, you will be hooked! I was!

Our annual family reunion got a whole lot better once I had a taste of this delicious cobbler. Cobblers have always been my favorite desserts and this pecan pie cobbler definitely makes the cut.

Reunion, Cousins, and Pecan Pie Cobbler

Dixie is my 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.

These days, we usually only see each other once a year, in October. That’s when we all converge in our small hometown and gather at my mom and dad’s rustic cabin for our annual family reunion. They live in town, but we have an annual reunion at the old home place.

We even get a little Friday night lights action by attending our high school football game! And I try my best not to miss that reunion weekend because I know it will be another year before we see each other again.

We always have mom’s famous fried chicken (The recipe link is at the bottom). Mom and dad cook the meats and some of the sides. Other relatives bring a dish or two.

My Aunt Jean (Dixie’s mom) is in charge of the desserts. And she makes the best Red Velvet Cake in the world!

And, of course, Dixie helps. She’s a great cook, too! Good cooks seem to run in my family and I feel blessed to carry on the traditions of my family.

Dessert Buffet Including Dixie’s Pecan Pie Cobbler

Back to the dessert buffet – It’s always fabulous and laden with every dessert you could ever imagine! I’ve been tempted to just bypass the “real food” and head straight for that dessert table.

This past October, I tasted a dessert I had never had – Dixie’s Pecan Pie Cobbler! I named it that because Dixie made it. And it was to die for.

It was like a pecan pie on steroids! I mean, could pecan pie possibly taste any better? Why, yes it could!

Pecan Pie Cobbler

First of all, a pecan pie cobbler is a big cobbler that feeds at least 12! Secondly, it has a bottom and top crust with pecan pie filling/custard in between and more pecans on top.

Yes, there is 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 the crust in this pecan pie cobbler.

Of course, I had to have the recipe. You can thank (or curse me) after you finish the last morsel. It’s that good!

The 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!

Dixie’s Pecan Pie Cobbler is a big hit! It’s also a huge hit when I make this for my family.

I have a large family and we never have any leftovers. That’s probably a good thing because this is a special occasion dessert. Shouldn’t every day be special? Wink!

Ingredients You’ll Need (Printable Recipe Card Down Below!)

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
eggs, lightly beaten
chopped pecans
cooking spray
pecan halves
Vanilla Ice Cream for topping, (optional but highly recommended)

How to Make Dixie’s Pecan Pie Cobbler

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. Trim the edges and set aside.

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

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

Bake for 14-16 minutes or until browned.

Remove From Oven and Add Remaining Pecan Filling

Reduce the oven temp. to 350ºF and carefully spoon the remaining pecan filling over the crust. Arrange pecan halves over the top and bake for 30 minutes or until the center is set. Let cool for 15-20 minutes. Serve with vanilla ice cream.

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.

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

Can This Pecan Pie Cobbler Be Made In Advance?

I’ve been asked if this pecan pie cobbler can be made ahead of time and stored in the refrigerator. I always make mine the day of because we like to eat it warm.

I don’t see why it can’t be made a day in advance and stored in the fridge overnight. I’ve never tried it. I would not make it ahead of time and freeze it.

Store leftover Pecan Pie Cobbler in the refrigerator.

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!

The complete recipe is down below!

Yield: 12-14 Servings