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Pecan Pie Cobbler combines traditional pecan pie filling with a light, fluffy biscuit topping! A much easier alternative to pecan pie, and a great dessert for Thanksgiving.

I made this Pecan Pie Cobbler when I realized that I started making a regular pecan pie and realized I didn’t have any frozen pie crusts in the freezer. Whoops. Lucky for me, this easy pecan pie cobbler recipe turned out WONDERFUL!

You’ve got to love a happy accident!

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If you’ve followed my blog for a while, you know that I’m a bit of a lazy baker! You will probably never see me rolling out fondant or a pie crust from scratch.

Now, I don’t mind baking, but I prefer recipes that are a little bit freeform, like dump cakes. And, desserts that require little to no measuring!

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I brought this cobbler to Friendsgiving last weekend, and it was gobbled up! Most people had never tried, or even thought about converting Pecan Pie into cobbler, but they all loved it.

One of my favorite parts of this cobbler is the biscuit topping, which surprised me. I didn’t think it could get much better than pie crust. But, this biscuit topping is just perfect. It’s light, fluffy and just a bit of sweetness. The perfect balance to the sticky, sweet pecan filling!

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In fact, the biscuit topping is so good, I’m thinking of ways to re-use it beyond this easy dessert! I think it’d be a great base for garlic cheddar biscuits or pimento biscuits, so you’ll probably be seeing those recipes soon.

Serving Suggestions

This is one of my favorite desserts for Thanksgiving or Christmas! If you need more holiday recipes to serve it with, check out my comprehensive list of Thanksgiving recipes.

If you have leftover pecans, I also really love these Pecan Pie Cookies!

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I can’t wait to bring this cobbler to more events this fall, and watch people gobble it up!

Storing Leftovers

After the cobbler is cooled, transfer the pecan cobbler to an airtight container or cover the casserole dish with plastic wrap. Store in the refrigerator.

Pecan Pie Cobbler

Pecan Pie Cobbler

Yield: 9
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Author: Michelle Goth
This simple Pecan Pie Cobber combines traditional pecan pie filling with a light, fluffy biscuit topping! A much easier alternative to pecan pie, and a great Thanksgiving dessert!
4.75 from 4 ratings
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Ingredients
 

For the Pecan Filling:

  • 1.5 cups pecan halves
  • 1 cup dark corn syrup, or light corn syrup
  • 1 cup sugar
  • 3 eggs
  • 2 tablespoons salted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 pinch nutmeg, ground

For the Cobbler Crust:

  • 1.5 cups flour
  • 1.5 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1 stick butter, cut into small bits
  • 1/3 cup milk
  • 1 egg

Instructions
 

  • Preheat your oven temperature to 350 degrees Fahrenheit.
  • Grease an 8×8 baking dish with cooking spray.
  • In a large bowl, combine pecan pie filling ingredients and stir well. Spoon into the prepared pan.
  • In a separate bowl, combine the dry ingredients (flour, sugar, baking powder) for biscuit topping and stir well to combine. Slowly add in cut butter, mashing with a fork, whisk or pastry knife to turn into a powdery paste.
  • Add milk and egg and continue to mash the mixture until it turns into a wet, lumpy paste.
  • Use a spoon to scoop the biscuit topping on top of the pecan pie filling.
  • Bake for about 45 minutes. Remove from oven when the biscuit topping turns light to golden brown.
  • Serve warm with vanilla ice cream.
Serving: 1, Calories: 547kcal, Carbohydrates: 72g, Protein: 7g, Fat: 28g, Saturated Fat: 10g, Polyunsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 188mg, Fiber: 2g, Sugar: 55g
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If you love this Pecan Pie Cobbler, I think you’ll also enjoy these fall inspired recipes: