Pecan Pie Cobbler
Don’t Lose This Recipe — It’s the One Everyone Asks For
Some recipes don’t just taste good — they feel important.
They’re the kind you scribble on a stained index card.
The kind you pull out only when company is coming.
The kind people ask for before they’ve even finished their first bite.
Pecan Pie Cobbler is one of those recipes.
It’s not quite pecan pie.
It’s not quite cobbler.
It’s something richer, gooier, more indulgent than either — with a buttery cake layer on top and a molten pecan pie filling bubbling underneath.
When it comes out of the oven, it doesn’t look fancy.
But once you spoon into it and hit that warm, sticky, caramel-pecan center?
Silence. Every time.
This is the dessert people remember.
Why Pecan Pie Cobbler Is So Special
Classic pecan pie is already beloved — but it can be fussy. Crusts tear. Fillings overcook. Slices fall apart.
Pecan Pie Cobbler fixes all of that.
Instead of worrying about a perfect crust, this recipe:
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Creates its own sauce while baking
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Has a tender, buttery topping
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Delivers gooey pecan pie flavor in every spoonful
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Is nearly impossible to mess up
It’s comfort baking at its finest.
What Makes This Recipe a Keeper
This version has been tested and loved because:
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The pecans stay toasty, not bitter
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The filling stays gooey, not grainy
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The topping bakes soft but golden
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The sweetness is rich, not cloying
It’s indulgent without being overwhelming — and yes, it’s even better with ice cream.
Pecan Pie Cobbler Recipe
Yield: Serves 8–10
Prep Time: 20 minutes
Bake Time: 40–45 minutes
Total Time: About 1 hour
Ingredients
For the Cobbler Base
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½ cup unsalted butter (1 stick)
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1 cup all-purpose flour
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1½ teaspoons baking powder
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¼ teaspoon salt
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¾ cup granulated sugar
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¾ cup milk
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1 teaspoon vanilla extract
For the Pecan Pie Filling
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1½ cups chopped pecans
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½ cup brown sugar
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½ cup granulated sugar
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1½ cups hot water
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1 teaspoon vanilla extract
Optional (But Highly Recommended)
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Pinch of cinnamon
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Pinch of nutmeg
Step 1: Preheat and Melt the Butter
Preheat oven to 350°F (175°C).
Place butter in a 9×13 baking dish and put it in the oven while it preheats.
Once butter is fully melted, remove the dish and set aside.
Do not stir — this matters later.
Step 2: Mix the Batter
In a medium bowl, whisk together:
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Flour
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Baking powder
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Salt
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Sugar
Add milk and vanilla, whisking until smooth.
The batter will be thin — this is exactly what you want.
Step 3: Pour Batter Over Butter
Slowly pour batter directly over the melted butter.
Do not stir.
This creates the magic layers that form during baking.
Step 4: Add the Pecans
Evenly sprinkle chopped pecans over the batter.
Try to distribute them all the way to the edges.
This ensures every scoop gets that nutty crunch.
Step 5: Add the Sugars
Sprinkle brown sugar and granulated sugar evenly over the pecans.
This combination is what creates the rich, caramel-like filling.
Step 6: Pour the Hot Water
Carefully pour hot water over the entire dish.
Do not stir.
Do not panic.
Trust the process.
As it bakes, the water sinks, dissolves the sugars, and transforms into a pecan pie sauce underneath the cake layer.
Step 7: Bake Until Bubbling
Bake uncovered for 40–45 minutes, until:
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The top is golden
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The edges are bubbling
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The center is set but still soft
Your kitchen will smell like toasted pecans and brown sugar heaven.
Step 8: Let It Rest (Important!)
Let the cobbler rest for 15–20 minutes before serving.
This allows the sauce to thicken slightly while staying gooey.
What Pecan Pie Cobbler Tastes Like
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Warm, buttery cake on top
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Deep caramel sweetness underneath
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Toasted pecans throughout
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Gooey edges and soft center
It tastes like pecan pie melted into a spoonable dessert.
The Best Way to Serve It
There is only one correct answer:
Warm. With vanilla ice cream.
Other great options:
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Whipped cream
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A drizzle of caramel
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A splash of heavy cream
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Straight from the dish (no judgment)
Why This Recipe Works Every Time
The genius of this recipe is the no-stir layering method.
As it bakes:
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The batter rises
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The sugar and water sink
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The butter enriches everything
You end up with:
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Cake on top
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Sauce underneath
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Pecans perfectly suspended
No crust. No stress.
Storage and Reheating
Storage
Cover and refrigerate leftovers for up to 4 days.
Reheating
Warm in the microwave or oven until just heated through.
It reheats beautifully.
Can You Make It Ahead?
Yes — and it’s actually better that way.
Bake earlier in the day, then gently reheat before serving.
The flavors deepen as it rests.
Variations You’ll Love
Chocolate Pecan Cobbler
Add chocolate chips with the pecans.
Bourbon Pecan Cobbler
Add 1 tablespoon bourbon to the filling.
Extra Gooey Version
Increase hot water to 1¾ cups.
Salted Pecan Cobbler
Finish with flaky sea salt.
Common Mistakes to Avoid
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Stirring the layers
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Using cold water
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Overbaking
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Skipping the rest time
This dessert rewards patience.
Why People Say “Don’t Lose This Recipe”
Because it:
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Never fails
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Feeds a crowd
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Feels old-fashioned
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Brings people back for seconds
It’s the kind of dessert someone’s grandmother “just knew how to make,” even if she never wrote it down.
Now you have it.
Final Thoughts
Pecan Pie Cobbler isn’t trendy.
It isn’t delicate.
It isn’t light.
It’s warm, rich, comforting, and unforgettable.
It’s what you make when:
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You want people to feel welcome
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You want silence at the table
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You want to be asked for the recipe
So write it down. Save it. Screenshot it.
Because once you serve it,
you’ll be making it again — whether you planned to or not.
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