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 pecan pie, and realized I didn’t have any frozen pie crusts in the freezer. Whoops. Lucky for me, this cobbler 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 pie crust. But, this biscuit topping is just perfect. It’s light, fluffy and just a bit sweet. 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! I think it’d be a great base for garlic cheddar biscuits or pimento biscuits, so you’ll probably be seeing those recipes soon!

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

If you love this Pecan Pie Cobbler, I think you’ll also enjoy these fall inspired recipes:

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Pecan Pie Cobbler

Pecan Pie Cobbler

Yield: Serves 9
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

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!

Ingredients

For the Pecan Filling:

  • 1.5 cups pecans
  • 1 cup corn syrup
  • 1 cup sugar
  • 3 eggs
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 pinch ground nutmeg

For the Biscuit Topping:

  • 1.5 cups flour
  • 1.5 tablespoons sugar
  • ½ teaspoon baking powder
  • 1 stick butter, cut into small bits
  • ⅓ cup milk
  • 1 egg

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease an 8x8 pan with cooking spray.
  3. In a mixing bowl, combine pecan pie filling ingredients and stir well. Spoon into greased 8x8 pan.
  4. 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 or pastry knife to turn into a powdery paste.
  5. Add milk and egg and continue to mash the mixture until it turns into a wet, lumpy paste.
  6. Use a spoon to scoop the biscuit topping on top of the pecan pie filling.
  7. Bake for about 45 minutes. Remove from oven when the biscuit topping turns light to golden brown.
  8. Serve warm with vanilla ice cream.
Nutrition Information
Yield 9 Serving Size 1
Amount Per Serving Calories 547Total Fat 28gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 16gCholesterol 117mgSodium 188mgCarbohydrates 72gFiber 2gSugar 55gProtein 7g

The nutrition for this recipe is calculated by an app and may be incorrect.

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