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Best Easy Pecan Pie Cobbler with Vanilla Ice Cream

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A gooey, no-fuss pecan pie cobbler with a buttery topping that comes together in minutes—no pie crust required. Serve warm with vanilla ice cream for an unforgettable dessert.

Ingredients

Scale
  • 1 1/2 cups pecan halves (roughly chopped if desired)
  • 1 cup light corn syrup
  • 3/4 cup packed brown sugar (light or dark)
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon bourbon (optional)
  • 1 cup all-purpose flour, spooned and leveled
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk (2% works too)
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • Vanilla bean ice cream (for serving)
  • Optional: caramel sauce, whipped cream, or flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Place a 9×13-inch baking dish in the oven while it preheats.
  2. Make the pecan filling: In a large bowl, whisk together corn syrup, brown sugar, melted butter, eggs, vanilla extract, salt, and bourbon (if using) until smooth. Fold in pecan halves.
  3. Prepare the cobbler topping: In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt. Make a well, pour in milk, melted butter, and vanilla extract. Stir until just combined (a few lumps are fine).
  4. Carefully remove the hot baking dish from the oven. Pour the cobbler topping batter into the dish and spread evenly. Slowly pour the pecan filling over the batter. Do not stir.
  5. Bake for 35-40 minutes, until top is golden brown and filling is bubbly around the edges. A toothpick inserted into the center should come out with moist crumbs.
  6. Let the cobbler rest on a wire rack for at least 15 minutes before serving.
  7. Serve warm with a scoop of vanilla bean ice cream.

Notes

For deeper flavor, toast pecans at 350°F for 5-7 minutes before adding. Use room temperature eggs to prevent butter from seizing. Let cobbler rest at least 15 minutes to set. Can be assembled a day ahead (store filling and topping separately in fridge). For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter like Miyoko’s.

Nutrition

Keywords: pecan pie cobbler, easy pecan cobbler, no crust pecan pie, pecan dessert, cobbler recipe, Thanksgiving dessert, comfort food

Find it online: https://cookluma.com/best-easy-pecan-pie-cobbler-with-vanilla-ice-cream/