Ingredients
Scale
For the Filling:
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/2 cup unsalted butter
- 4 large eggs, lightly beaten
- 1 1/2 teaspoons vanilla extract
- 2 cups pecans, coarsely chopped
- 1 (9-inch) unbaked deep-dish pie crust (store-bought or homemade)
For the Cobbler Topping:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/4 cup boiling water
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the Filling:
- In a medium saucepan, combine 1 cup granulated sugar, light corn syrup, and 1/2 cup butter. Cook over medium heat, stirring constantly until the butter melts and the mixture is smooth. Remove from heat and let cool slightly.
- Once cooled, stir in the beaten eggs, vanilla extract, and chopped pecans. Pour this mixture into the pie crust, then place the crust in the prepared baking dish.
- Make the Cobbler Topping:
- In a bowl, mix together 1 cup flour, 1 cup sugar, baking powder, and salt. Stir in the melted butter and boiling water until well combined.
- Assemble the Cobbler:
- Spoon the cobbler topping over the pecan filling, covering as much of the surface as possible.
- Bake:
- Bake in the preheated oven for about 45-50 minutes, or until the filling is set and the cobbler topping is golden brown.
- Cool and Serve:
- Allow the cobbler to cool for at least 10 minutes before serving. It can be served warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.