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Pecan Pie Cobbler

Pecan pie cobbler pairs a flaky pastry crust with a rich brown sugar, corn syrup, and pecan filling. It’s parbaked, topped with a pastry lattice, and baked until golden with a center that jiggles only slightly.
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Prep Time 30 minutes
Cook Time 1 hour 6 minutes
Chilling and cooling 2 hours 30 minutes
Total Time 4 hours 6 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

Make the pastry
  • 3 cup all-purpose flour
  • 1 tsp salt
  • 1 cup vegetable shortening cold
  • 8 tbsp ice water up to 2 tablespoons more as needed
For the filling
  • 6 eggs large
  • 1.5 cup light corn syrup
  • 1.5 cup light brown sugar packed
  • 0.5 cup unsalted butter melted and cooled slightly
  • 2 tsp vanilla extract
  • 2 cup pecans halves

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the pastry
  1. Heat the oven to 400°F.
  2. Grease a 9x13-inch baking dish.
  3. Whisk the flour and salt in a large bowl.
  4. Cut in the shortening until the mixture has pea-size pieces.
  5. Stir in 8 tablespoons ice water, adding up to 2 tablespoons more as needed, just until the dough holds together.
  6. Divide the dough into two portions, one about twice the size of the other, wrap, and chill for 30 minutes.
  7. Roll the larger portion on a lightly floured surface into a 10x14-inch rectangle, fit it into the prepared dish, and trim the edges.
  8. Line the pastry with parchment and pie weights.
  9. Bake for 15 to 18 minutes, until the pastry looks dry and set but is not browned.
Fill and bake
  1. Reduce the oven to 350°F.
  2. Whisk the eggs, corn syrup, brown sugar, melted butter, and vanilla in a large bowl until smooth.
  3. Fold in the pecans.
  4. Pour the filling into the parbaked crust.
  5. Roll the remaining dough into a rectangle and cut it into strips.
  6. Arrange the strips in a lattice over the filling.
  7. Bake for 45 to 55 minutes, until the crust is golden, the edges of the filling are set, and the center jiggles only slightly.
  8. Loosely cover the top with foil if the pastry browns too quickly.
  9. Cool in the dish for 2 hours before serving.
  10. Refrigerate leftovers promptly.

Notes

For a flaky crust, add only enough ice water for the dough to hold together. Refrigerate leftovers for 3–4 days; freeze well-wrapped portions for up to 2 months. For a gluten-free adaptation, use a cup-for-cup gluten-free flour blend.