If you’ve tried my Pumpkin Pecan Cobbler, you have a hint of this recipe’s process. To make this amazing pecan pie cobbler, you layer the ingredients—melted butter, easy batter, brown sugar tossed pecans—in a baking dish one on top of the other without stirring, which feels completely outrageous until what happens next makes it seem completely reasonable.
Ingredients
1 box refrigerated pie crust softened to room temperature
21/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter melted
41/2 teaspoons vanilla
6 eggs slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream optional
How To Make Pecan Pie Cobbler
Continued on next page (page 2)
ADVERTISEMENT
