Pecan Pie Cobbler
If you’re looking for a simple classic holiday dessert with a little twist – I’ve got the recipe for you! Have you ever heard of a Pecan Pie Cobbler? This cobbler is a twist on a classic pecan pie with a cakey, buttery pecan crust and a gooey, sweet pecan pie-type filling.
A Quick 2-Step Recipe
Pecan Pie Cobbler has two quick steps Crust & Filling. Based on the finished product, you might guess that making the filling is the first order of business – but the crust actually starts out on the bottom of the baking dish.
To start, prepare the filling. Reduce 1 cup of moscato wine to 1/4 cup (it MUST cool to room temperature before combining with the rest of the filling ingredients or you’ll inadvertently cook the eggs). As a substitution for this step you can add 1/4 c pure maple sirup in place of the reduced wine.
Last, combine the filling ingredients pour them over the biscuit crust mixture and then drizzle with melted butter and bake until the center is slightly less than set.
Pecan Heaven
I love everything about this dessert! Loaded with buttery pecan, oozing with a sweet pecan pie filling (with a subtle whisper of moscato wine). All topped off with the most light, sweet biscuit topping. What’s not to love!
Pecan Pie Cobbler
– Crust –
- 1 1/2 c self rising flour
- 1 c sugar
- 1 c whole milk
– Filling –
- 2 c dark corn syrup
- 1 c packed brown sugar
- 5 eggs
- 1 c moscato wine, reduced to 1/4 c & cooled to room temperature*
- pinch salt
- 2 c pecan halves
- 1 stick butter, melted (I prefer salted butter)
Preheat oven to 375°.
Over medium/medium-high flame, reduce moscato wine from 1 cup to 1/4 cup. Allow the reduced wine to cool to room temperature.
Butter a 9″ x 13″ baking dish.
Combine crust ingredients taking care not to add all of the milk at once. {Don’t over mix, which can lead to a tough biscuit topping.}
Pour the biscuit batter into the baking dish.
Whisk eggs in a medium bowl & add them to the remaining filling ingredients (including reduced moscato), stirring to combine.
Add pecans and stir to coat.
Pour pecan pie filling over the biscuit batter & drizzle melted butter over the pecan filling.
Place the dish on a parchment lined baking sheet & into a preheated oven. Bake for approximately 50-55 minutes or until the center is only SLIGHTLY jiggly when jostled.
Once the center has baked to the point that a slight wiggle remains, remove from the oven and allow to cool 30 minutes to 1 hour prior to serving.
*As a substitution for this step you can add 1/4 c pure maple sirup in place of the reduced wine.
Looking for another pecan dessert? Try these Pecan Fingers!
