Corn starch or corn flour – I have made this cobbler with and without the cornstarch and the pie sets well with or without it – I add just a touch of corn starch to set the filling a bit more than usual – making it slightly less gooey and slightly easier to spoon out – so it’s according to how you want to enjoy this dessert – there is definitely nothing wrong with a gooier pecan pie cobbler – so feel free to leave it out
Eggs – make sure they are room temperature so that they get incorporated into the filling evenly
Brown sugar – helps in adding sweetness and caramelizing the pecan pie cobbler
Extra add ins: a great way to make this even more decadent is adding some chocolate chips or toffee bits to this pecan pie cobbler – ½ if you decide to add some stirred into the pecan mixture
How to Make This Easy Pecan ie Cobbler with Pie crust
There’s really nothing finicky about making this pecan pie cobbler other than trimming the pie dough to fit your pan and even that doesn’t have to be perfect – in fact I use the bottom side of the pan as my measuring tool and trace around it (or sort of around it) – it doesn’t have to be perfect – that is the best part about this dessert. Same flavours and all the things you love about a pecan pie with way less effort! Here are the simple steps to making a very tasty pecan pie cobbler:
Prepare the ‘Filling” – Whisk together the eggs, melted butter sugar, vanilla, corn syrup, cornstarch if using and bourbon if using until well combined. Stir in the chopped pecans leaving the halves to top the cobbler with later
Roll out the one pie crust and fit into pan trimming the edges to fit along the bottom of the pan
Pour ½ of the filling into the baking pan over the base crust
Roll out the second crust and trim to fit over the filling in the pan, brush top with remaining melted butter
Transfer to oven and bake until top crust is lightly golden brown
Carefully remove hot baking dish from oven and turn DOWN oven temp.
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