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Best Pecan Pie Cobbler with Bourbon Whipped Cream

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This pecan pie cobbler has all the deep, buttery, nutty flavor of a classic pecan pie, but comes together in a single dish with none of the fuss. Topped with a light, boozy bourbon whipped cream, it’s the perfect dessert for any occasion.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups packed light brown sugar
  • 1 1/2 cups light corn syrup
  • 4 large eggs, room temperature
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 tablespoon vanilla extract
  • 2 cups pecan halves
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1–2 tablespoons bourbon
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Place a 9×13-inch baking dish in the oven with 1/2 cup unsalted butter. Let it melt while the oven heats up, about 5-7 minutes. Do not let the butter brown.
  2. In a medium bowl, whisk together flour, 1 cup granulated sugar, baking powder, and salt. Make a well in the center and pour in milk and 1 teaspoon vanilla. Stir until just combined (a few lumps are fine). Set aside.
  3. In a separate larger bowl, whisk together brown sugar and corn syrup until smooth. Add eggs one at a time, whisking well after each. Stir in melted butter and 1 tablespoon vanilla. Fold in pecan halves.
  4. Carefully remove the hot baking dish from the oven. Pour the cobbler base batter directly over the melted butter. Do not stir. Then slowly and evenly pour the pecan pie filling over the batter. Do not stir.
  5. Bake for 40-45 minutes, until the top is golden brown and the center is set but slightly jiggly. If the top browns too fast after 30 minutes, tent loosely with foil.
  6. Let the cobbler cool on a wire rack for at least 15-20 minutes before serving.
  7. While the cobbler cools, pour cold heavy cream into a chilled bowl. Beat on medium-high until soft peaks form. Add powdered sugar, bourbon, and vanilla (if using), then beat until stiff peaks form. Keep chilled until ready to serve.

Notes

Do not stir the batter after adding the pecan filling; the batter will rise through the filling as it bakes. Toast pecans for deeper flavor. Room temperature eggs ensure a smooth filling. Let cobbler cool for 15-20 minutes before serving to allow it to set.

Nutrition

Keywords: pecan pie cobbler, bourbon whipped cream, easy pecan dessert, Thanksgiving dessert, Christmas dessert, cobbler recipe, pecan recipe

Find it online: https://dahliadishes.com/best-pecan-pie-cobbler-with-bourbon-whipped-cream/