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Pecan Pie Cobbler With Bourbon (No Cake Mix)This pecan pie cobbler swaps the boxed cake mix most versions use for a from-scratch batter, poured over a layer of corn syrup, brown sugar, bourbon and coarsely chopped pecans. Boiling water goes over the top right before it bakes, and the filling underneath comes out as gooey and glossy as a good pecan pie. Bake it in a cast iron skillet for crisp edges, or a 9×13 dish if you’re taking it somewhere, in about an hour of prep and bake time.
How Boiling Water Turns Into a Gooey Pecan Filling
Most pecan cobbler recipes start with a boxed yellow cake mix, which gets the job done but produces a sweeter, cakey result that doesn’t have much in common with an actual pecan pie. This one builds the batter from scratch and uses corn syrup and a tablespoon of bourbon in the filling layer, which is what gives it that sticky, glossy texture a real pecan pie is known for.
Pouring boiling water over the batter right before it goes in the oven feels wrong, but it’s exactly right, it sinks through as it bakes and turns the pecan layer underneath into something closer to pie filling than cobbler. This is the one people ask you to bring back every year.
Forty Years of Pecan Pie, Finally Turned Into a Cobbler
I’ve been making pecan pie for forty years, and cobblers for just as long, but it never occurred to me to put the two together until I started looking for a way to serve my daughter’s favorite dessert to more than eight people. Pecan pie is hers, hands down, and a good pie only stretches so far before you’re cutting slivers.
Once I started testing a cobbler version, I realized I could get the same flavor she loves in a pan that comfortably serves twelve. It took a few rounds to get the ratio of filling to batter right, but this is the one that finally tastes like her pie, just built for a crowd. When I want that same flavor in something you can stack and hand out, I reach for these pecan pie bars with a shortbread crust instead.
A Gooey Pecan Layer With a Soft Cake Top
The pecan layer stays gooey like it would in a pie, and the cake on top stays soft and moist instead of turning dense or dry the way some cobbler toppings can. It’s a more rustic dessert than a pie, which makes it a good fit for casual gatherings where you’re serving straight from the pan instead of plating individual slices. If you want that same filling in a bite-sized, individual portion instead, these mini pecan pie tarts with a cream cheese crust go in the opposite direction. It’s the first pan to go empty every time I bring it somewhere.
Before You Pour the Boiling Water
- Chop the pecans coarsely, not finely. Pre-chopped pecans are usually cut too small and disappear into the filling instead of adding texture.
- Make sure the water is fully boiling, not just hot from the tap. If it’s not hot enough, it won’t sink all the way through the batter. It’s the same principle behind this gooey chocolate self-saucing pudding with a hot water topping, if you want to see it used a second way.
- If you use a 9×13 dish instead of the skillet, watch it near the end, the layers spread out thinner and it can bake a few minutes faster.
- Store leftovers covered at room temperature for up to two days. Refrigerating firms up the pecan layer, so if you do refrigerate it, warm individual portions in the microwave for about 30 seconds before serving.
- No bourbon on hand, or cooking for someone who avoids alcohol? A teaspoon of vanilla extract works as a swap, though the flavor will be a little less deep.
Most of This Is Already in Your Kitchen
The exact amounts are in the recipe card below.
- Corn syrup. Light or dark both work here. Dark corn syrup will give the filling more of a molasses flavor.
- Brown sugar. Light or dark both work here too. Dark brown sugar gives the filling more of a molasses flavor, same as the corn syrup.
- Whole milk. Lower-fat milk works in a pinch, but the batter comes out more tender with whole milk.
Building the Pecan Layer, Then the Cake on Top
Step One: Make the Pecan Filling
Take your time spreading it evenly. Thin spots in the filling layer will bake faster than the rest and can scorch along the edges of the pan.
Step Two: Make the Batter
Don’t overmix. Stir only until the flour disappears. Overmixing develops gluten and makes the batter tough rather than tender.
Step Three: Layer the Batter
Step Four: Pour the Boiling Water
Pour the boiling water slowly and evenly over the batter, then put the pan straight in the oven without stirring. Stirring at this point mixes the water into the batter instead of letting it sink through on its own.
Step Five: Bake and Cool
The filling needs time to set slightly so it holds together when scooped.
This is the pecan pie cobbler I make now instead of pulling out a pie plate, one pan, ingredients you likely already have, and a filling that tastes like the real thing every time. If you’re after more of the same, our pie, cobbler, and crisp recipes are a good place to start.
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Equipment
Ingredients
- ½ cup butter
- ½ cup corn syrup
- 1 cup brown sugar divided
- 1 tablespoon bourbon
- 2 cups pecans chopped, divided
- 1 ¼ cups flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup whole milk
- 1 teaspoon vanilla
- 1 cup boiling water
Instructions
- Preheat the oven to 350º. Lightly butter a 10 inch iron skillet or 9 x 13 inch baking dish.
- In a medium bowl, melt ½ cup of butter in the microwave. Add corn syrup, ½ cup of brown sugar, 1 tablespoon bourbon and 1 cup of coarsely chopped pecans. Stir to combine and pour into the bottom of the pan, smoothing it so it is evenly covered.
- In a separate bowl, whisk the flour, sugar, baking powder and salt. Add milk and vanilla and stir just until combined. Spread over the pecan mixture in the skillet. Sprinkle the top with the remaining ½ cup of pecans and ½ cup of brown sugar. Pour boiling water over the top and place it in the oven without stirring. Bake for 30-35 minutes, until a toothpick comes clean and the top has slightly browned. Allow to cool before serving.
Notes
- A toothpick in the cake should come out clean, but the pecan layer underneath will still look wet. That’s normal.
- Pour the boiling water over slowly and don’t stir it in.
- Let it sit at least 15 minutes before serving so the filling has time to set.
- No cast iron skillet? A 9×13 dish works just as well.
