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Pecan Pie Cobbler – An American Classic Pie

by Sarah

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Although we enjoy all kinds of pies (and desserts generally) in a broad way and devour anything that is put before us, we particularly enjoy listening to other people’s favorite pie. The idea of asking about pie is something that’s not really a question, but it could lead to an argument that is heated, where people and families fight for their favorite baked goods whether it’s fruit-infused or cream-based. And you will find some person who’s the biggest pecan pie fan. Whatever the season or occasion, a person in any group is bound to pick the creamy and delicious dessert, claiming that it’s the best pie and cannot be beat. It’s true, up to now….

 

Serves 6-8
45 minutes

INGREDIENTS

6 tablespoons unsalted butter
1 1/2 cups pecans, roughly chopped
1 1/2 cups self-rising flour
1 1/2 cups sugar
2/3 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups brown sugar, packed
1 1/2 cups hot water

PREPARATION

Preheat oven to 350º F.

Place 6 tablespoons butter in 9×13-inch baking dish, then place baking dish in oven for butter to melt.

Sprinkle pecans over melted butter, then set baking dish aside.

In a large bowl, whisk together flour, granulated sugar, milk and vanilla until mixture comes together.

Pour batter over pecans and spread gently into an even layer. Don’t mix pecans into the batter once batter gets poured into baking dish.

Sprinkle brown sugar in an even layer on top of cake (without mixing), then carefully pour hot water on top of sugar.

Place baking dish in oven and bake for 30-35 minutes, or until cake is golden brown.

Remove from oven and let cool for at least 15 minutes before serving.

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