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Homemade Pecan Pie Cobbler with Vanilla Ice Cream

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This homemade pecan pie cobbler with vanilla ice cream is a warm, gooey Southern dessert that comes together in under 45 minutes. It’s easier than traditional pecan pie, with a buttery cobbler topping and a caramel-like pecan filling, perfect for cozy nights and crowd-pleasing gatherings.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk, room temperature
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped pecans
  • 1 cup packed light brown sugar
  • 1 1/2 cups boiling water
  • 1/4 cup unsalted butter, melted (for drizzling)
  • 1/2 teaspoon ground cinnamon (optional)
  • Vanilla ice cream (for serving)
  • Optional: caramel sauce or whipped cream (for serving)

Instructions

  1. Preheat oven to 350°F (175°C). Place 1/2 cup unsalted butter in a 9×13-inch baking dish and put it in the oven while preheating to melt the butter (about 3-5 minutes). Watch closely to avoid browning.
  2. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until no lumps remain.
  3. Pour in 1 cup whole milk and 1 teaspoon vanilla extract. Stir until just combined; a few small lumps are fine. Do not overmix.
  4. Carefully remove the hot dish from the oven. Pour the batter directly over the melted butter. Do not stir.
  5. In a medium bowl, combine 1 1/2 cups chopped pecans, 1 cup packed light brown sugar, and 1/2 teaspoon cinnamon (if using). Sprinkle this mixture evenly over the batter. Do not stir.
  6. Carefully pour 1 1/2 cups boiling water over the entire mixture. Pour slowly and evenly to avoid disturbing the pecan layer.
  7. Melt the remaining 1/4 cup butter and drizzle it over the top.
  8. Bake for 35-40 minutes, until the top is golden brown and the edges are bubbly. The center should be set but slightly jiggly. Let cool for at least 10 minutes before serving.
  9. Serve warm, topped with a generous scoop of vanilla ice cream.

Notes

Don’t skip the boiling water—it creates the syrupy layer. For extra flavor, toast the pecans at 350°F for 5-7 minutes before adding. Let the cobbler rest for 10-15 minutes after baking to allow the filling to set. Use room temperature milk for best texture. Do not overmix the batter.

Nutrition

Keywords: pecan pie cobbler, pecan cobbler, Southern dessert, easy pecan dessert, pecan pie cobbler with ice cream

Find it online: https://freshforkful.com/homemade-pecan-pie-cobbler-with-vanilla-ice-cream/