- I’ve ‘met’ people from all walks of life and many different countries.
- I enjoy connecting with people.
- I enjoy sharing my passion.
- It allows me to network and build friendships.
- I have learned to write better and research better.
- It allows me to trade tips and techniques as well as gain knowledge.
- Blogging has challenged me mentally and creatively.
- I can express my opinion.
- You will never be bored blogging. There always something to do on the blog.
- I wake up at night thinking about a post I want to create.
Blogging at times has put me out of my comfort zone. - Blogging challenges me to be better.
This Pecan Cobbler is one of my favorite desserts – to make and to eat!You are just not going to believe how easy it is!
PECAN COBBLER
Prep
Cook
Total
Yield 8 servings
This decadent Southern dessert recipe is super easy to make. The cobbler and sauce are created in one pan. The luscious, velvety texture makes the perfect bite...after bite...after bite!
Ingredients
- 6 tablespoon butter (no substitutions)
- 1 cup pecans
- 1 and 1/2 cup self-rising flour
- 1 and 1/2 cup granulated sugar
- 2/3 cup milk (more if needed)
- 1 teaspoon vanilla
- 1 and 1/2 cup packed light brown sugar
- 1 and 1/2 cup hot water
Instructions
- Preheat oven to 350 degrees.
- Add butter to a 9x13 inch cake pan or casserole dish and melt in the oven.
- Once butter is melted, sprinkle the pecans over butter.
- In a bowl, mix flour, sugar, milk and vanilla. Stir to combine, but don't over-mix.
- Pour batter over butter and pecans, do not mix.
- Sprinkle brown sugar evenly over batter, do not stir.
- Carefully pour the hot water over the mixture; do not stir.
- Bake 30 to 35 minutes or until golden brown.
Notes
- I recommend using real butter only
- I do not recommend reducing either the brown sugar or the hot water
- I do not recommend reducing the amount of butter
- I used whole milk.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
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I agree with most of your list! Your cobbler looks great, Paula 🙂
I think many of us blog for those very same reasons. And that cobbler looks fantastic! Do you deliver?? 😉
What perfect timing. I just happened to have bought some fresh Georgia pecans from this years crop.
I agree about blogging. I've grown more creative and pay much more attention to detail when plating a dish.
Have a lovely day Paula.
Sam
thanks for visiting my blog!! This looks lovely following on google +
This cobbler looks incredible. I love anything with pecans. I heartily agree with your blogging list. My mind hasn't been in gear like this in years. Have a great week!
Blessings,
Nici
Scrumptious! This GA Peach loves peaches! I like your blogging list, esp #10!
JoAnn
I totally agree with your list Paula. This looks amazing. I'm a Pecan kinda girl. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
Michelle
Hi Paula,
I'm sorry I accidentally put the wrong name on my first email to you.
This post will be featured tomorrow at Wednesday's Adorned From Above Link Party for Wednesday's Adorned From Above Link Party 23. Thanks so much for sharing this recipe. It looks delicious, and I loved reading your reasons for blogging.
You will find it tomorrow at http://www.adornedfromabove.com
Thank you for sharing every week.
Debi @ Adorned From Above
Your list is right on target with my feelings as well. I started blogging last year after I lost my job. It has helped me keep my sanity. The best part is meeting so many people from all over the world.
You would think since I live in the south, I would be familiar with this recipe but it is new to me. It is now at the top of the list of things I intend to make for my hubby. Pinning it to my Dessert board!
I made this recipe up as well as my Caramel Cobbler that’s prob why you haven’t heard of it. I’m all for easy recipes!
Can I add light Karo Syrup?
Paula, just wanted to comment on everyone who did not like the sweetness. If you add an egg, it will cut back on the sweetness. It is our secret to making pecan pie. On the bottle it says 2 eggs but if you add an extra one it makes a world of difference on the sweetness. Just thought you might want to try this. Keep up the good work. Have to go to grocery store to get some of the ingredients.
Hi Linda… where/when would you add the egg? In step 4? Where it says…” In a bowl, mix flour, sugar, milk and vanilla. Stir to combine, but don’t over-mix”?
Does the brown sugar go in the batter or in with the butter and pecans?
The brown sugar is sprinkled over the batter then the hot water poured over it. So it
butter
pecans
batter – flour, sugar, milk, vanilla
brown sugar
hot water
I like karo light corn syrup. Can I add a cup to pour over brown sugar? Thanks Angie
Im a little confused so the melted butter , pecans and brown sugar go on the bottom of the pan then the batter then water ?
no, butter and pecans together, then the batter, then sprinkle brown sugar, then pour the water
Whatv kind of Butter are up supposed to use? Can I use I can’t believe it’s not butter?
I don’t recommend I Can’t Believe It’s not Butter. I would use real butter, either salted or unsalted. You could also use a margarine, but even it won’t be as good as real butter.
and where does the peaches go and how much?
This is a Pecan Cobbler. You can find my Peach Pecan Cobbler here> https://www.callmepmc.com/peach-pecan-cobbler/
I received an e-mail from FaveSouthern Recipes that had your recipe for Pecan Cobbler Dump Cake in it. They mentioned 5 ingredients. Yours has 8 ingredients. Theirs had store-bought cake mix. Yours said self-rising flour, granulated sugar, brown sugar, milk and vanilla. Did they leave something out , etc? Yours and theirs are quite different. Store-bought cake mix is different than your “mix” ingredients. Theirs sounded very simple and more like a “dump” cake. Yours…not so much. Sounds like a great cake, but I want to know who actually has the correct recipe. Did they take “liberties” with theirs?
Thanks!!!
Stan
Did you read my post? I explained it all in the post
On point exactly. I like most of your recipes.
I went back and read your blog about the Pecan Dump Cake to make sure I hadn’t left anything out. You did say that the flour, etc, made for a better cake and the recipe reflected that. Let me apologize for this faux pax. I thought I had read the whole thing. I’m going to try both ways to see which I like better.
Red face… 🙂
I re-worked the recipe and tested it to the original. The one reflected in the post is much much better than the original. Sorry for the misunderstanding.
Good Morning! I made this yesterday to take to our evening Bible study at church last night and it was very well received. The only thing different I did was to use Splenda in place of sugar and Splenda brown sugar blend in place of light brown sugar. I did great and saved no telling how many calories. I have seen other Pecan Pie Cobbler recipes and would not make them because they listed the nutritional values on them and one serving had 650 calories and I could not in good conscience make that to serve anyone as no one I know can afford to eat that many calories in a small piece of dessert. I decided to give yours a try since it did NOT list the nutritional value and because it did NOT list Karo syrup as an ingredient, and I knew I could my Splenda products in place of the sugars on the ingredient lists. Thanks for sharing this delightful dessert.
So glad you enjoyed it. It’s one of my favs
ABSOLUTELY AMAZING. SOMEBODY ACTUALLY MADE THIS!!!!! THEY DID NOT JUST LOOK AT IT AND SAY AH WHAT A PRETTY PICTURE. IS THIS A SEE WHO CAN CREATE THE PRETTIEST PICTURE OR IS THIS A RECIPE BLOG? AMAZING, AMAZING, AMAZING. LET’S HAVE SOME MORE REAL PEOPLE!!!!!
A NOTE FOR THOUGHT:
For those of you who use any artificial sweetener in your cooking……everyone can not tolerate using anything but a natural sweetener or the real McCoy, sugar. Many people are sensitive to or are allergic to any man made artificial sweetener . My personal problem is that in approximately 15-20 minutes of consumption of the said product, I become violently ill from both ends. Not a fun thing to happen. I know that many people use artificial sweeteners in their food for various reasons… but it has been proven that they are toxic to the human body and can create and have been linked to many different health problems. If you insist on using artificial sweeteners in your cooking, then be sure to tell everyone that this is an artificially sweetened product so they can make the decision to eat or not to eat.
I agree and I never use or recommend artificial sweeteners
I don’t have self-rising flour, is there a substitution?
You can try this ratio
1 1/2 tsp baking powder
1 tsp salt
for each cup of all purpose flour
this is the usual substitution, but I have not made it this way before. Let me know how it turns out
You had me at Pecans!
haha, same here!
Okay…I love pecans and all but stumbled upon this recipe looking for Peach Cobbler. Do you think I could sub in peaches? Either way…I’ve gotta try with pecans. Looks amazing!
I haven’t tested it with peaches, but I think it would be a little dry. If I had some peaches I’d try it today (but I don’t want to go to the store) For a Peach Cobbler I usually make this with peaches not strawberries. https://www.callmepmc.com/2014/06/fresh-strawberry-cobbler/
I make a dump cake where I used peaches, then add crushed pecans to the dry cake mix before baking
I have made this without pecans https://www.callmepmc.com/3-ingredient-cake-mix-dump-peach-cobbler/ and since that comment made this Peach Pecan Cobbler and it’s incredible! https://www.callmepmc.com/peach-pecan-cobbler/ also a great one is with apples https://www.callmepmc.com/best-caramel-apple-cobbler/
I know it’s been a long time since your comment but I made this Peach Pecan cobbler https://www.callmepmc.com/peach-pecan-cobbler/
and this Carambel Apple Cobbler as well that I thought you’d like https://www.callmepmc.com/best-caramel-apple-cobbler/
I know it’s been a long time since your comment but I made this Peach Pecan cobbler https://www.callmepmc.com/peach-pecan-cobbler/
and this Carambel Apple Cobbler as well that I thought you’d like https://www.callmepmc.com/best-caramel-apple-cobbler/
The best goto dessert is a cobbler, anything pecan is all me, thank you for this recipe!
November 2014. I made this today and did not even realize it was self rising flour until after it was cooking in the oven. So it did not get the salt or baking powder, just all purpose flour. It taste amazing still, just did not “crust” up as much or get as browned, and I baked it an extra 15 minutes. So I think it would work perfect with the flour with baking powder as a subsitute for the self-rising. Hope this helps, its an easy delicious recipe! I also used a whole stick of butter and an extra 1/4 cup of pecans, you can never really have too much and that was how much was in a whole bag.
Paula, I’m making this for a party next weekend. Can you tell me approximately how many people it serves?
Thanks
Hi Esther, I’m sorry I didn’t realize servings wasn’t listed. It serves 8 generous portions. 10 max. It’s rich but still people usually eat a large portion. Hope this helps, let me know how it goes! Have a fun party!
The recipe does say it serves 8
Just made this tonight and we all loved it. My son in law loves dessert so I am always looking for something new to try without a hundred steps.
I agree, Elise, I don’t like a ton of ingredients and steps either.
Would this be good to bake and then heat up in the oven later? I don’t want to be the guest that has to bake their dish at someone else’s house.
This recipe sounds so delicious. And easy to make too. Thank you
I made the Pecan Pie Cobbler it turned out great But it was sooo sweet that we couldn’t eat it . It was a waste of my time and money.My Rating is 0
Thanks Shirley, it’s sweet all right, it’s one of my favorites, but not every on likes the same thing.
Mine bubbled over a lot while baking. I used a 9×13. Did anyone else have trouble or did I do something wrong?
I’d really love it try this, but when I click the recipe link, it takes me to the Home Depot page.
You don’t have to click anything once you’re on this link. If you’ll scroll up from your comment the recipe is right there, right above my bio.
Got it! Thanks, I’m looking forward to trying this 🙂
Just asking a question???
It calls for 1 1/2 cups of gran. sugar
and 1 1/2 cups brown sugar.
So it gets 3 cups sugar??
Just double checking!! LOl.
Yes, the granulated sugar is in the ‘cake’ part and the brown sugar combined with the butter makes the caramel sauce. It’s rich, really rich and sweet… but I love it 🙂
This was absolutely amazing. Ridiculously simple, and insanely good. Everyone who tried it fell in love with it. Thanks for this wonderful recipe!
Crazy easy, right?! So glad you liked it!
I stumbled upon this recipe on Pinterest and I absolutely love it. I have been making cobbler for many years and this one is at the top of my list now. I did add chocolate chips to it for an added decadent touch. It was amazing!
…just a little confused! Note says “Cobbler will not be firm after 35 minutes” ???
I want to serve this buffet style in a chafer with a side of ice cream! Can I precook it and warm back up?
What I mean is it’s not firm like a cake. It’s gooey and ‘shakey’. This is how it should be, if it’s cooked to firm stage it’ll be over-cooked and dry.. I’m not sure about using a chafing dish to keep warm, I haven’t tried this method. Honestly, it’s so easy to throw together. I cook it for dinner parties as we begin to serve and eat and it’s done when everyone’s finished with the meal and ready for dessert. If you leave it in a chafing dish, I just wouldn’t for very long or it’ll dry out.
One more question! Recipe says it serves 8. Can I double and bake recipe in same pan!?!?!? Doing a very large dinner party! Can’t wait to try this!!!!
If you double, I would do it in 2 sep pans. I ‘think’ (but I haven’t tried it) it would not be the same/as good if it’s thicker.
OK! Just gave it a try! The flavor is A M A Z I N G !!!!! But, mine is swimming is liquid…even after being out of the oven for thirty minutes. I cooked it for a full 35 minutes! I’ve checked and rechecked to make sure I put the exact ingredients in. HELP!!!! I absolutely love the flavor!!!!!!!!!!!!
This cobbler was very easy and looked exactly like your picture. But I am sorry to say it was sickening sweet. I won’t make it again.
It’s in the oven now but I’m nervous because my batter wasn’t “pourable” – I had to drop it in spoonfuls. I guess I will find out soon enough if it works! Thank you for sharing.
mine wasnt pourable either so i added a tad more milk…it is cooling now , we shall see. its for tomorrow after church.
mine wasnt pourable either so i added a tad more milk…it is cooling now , we shall see. its for tomorrow after church.
i also used splenda brown sugar. it smells devine
Love this cobbler. My favorite dessert ever!
Thanks, mine too, Dena!
Thank you for sharing this recipe. I always enjoy trying other people’s favorite recipes and really appreciate those who are kind enough to share with others. The recipe was very simple and easy to make, which I liked a lot. The cobbler was very sweet but I have a sweet tooth and liked that too. I’m just surprised that so many people have such high praise for this recipe. I enjoyed eating it but probably wouldn’t serve this to guests. While it’s a nice dessert, I wouldn’t make it again or share the recipe with others.
With all due respect, your comments are confusing. You talk about how much you enjoyed it but made a HUGE point of saying how you were amazed so many folks gave positive feedback and that it was something you wouldn’t share or make for others. Doesn’t make sense to me at all that you would take time to compliment the recipe, yet then deliver the blow of saying you won’t make it or share it with anyone. I’m sure the author is used to receiving all sorts of comments, but this seemed especially rude.
Sarah, not all recipes will please all people. Regardless, I would never tell the author of a recipe your feelings. Just don’t use it again. I shudder at the 3 cups of sugar, I plan to adjust the sugar to suit my needs. It sounds delish to me. If I don’t care for it, I wont’ share it with friends, but I *D* sure wouldn’t tell the author that. My opinion. To each his own.
I saw this on pinterest and made this tonight. It was insanely delicious! Thanks for sharing!
Thank you, Alice.
Awesome, amazing, divine recipe!!!!! I just wish I could increase the print size. My old eyes have a difficult time reading these 8(
I’m so sorry, Deb. I looked to see if I could change the font and couldn’t figure out how. I’m glad you like the cobbler though.
If you have word processing on your computer, you can copy the recipe and paste it into your microsoft word processing and then modify it from there and make the font larger. I do that all the time instead of just printing recipes.
Deb, I have a MAC and use Firefox Browser, maybe this can help the font size (I too have experienced eyes) on my keyboard I can ues the CMD key + the + or – key to increase or decrease font size. In my FF browser, I can go to VIEW>Zoom In / Out Hope this has helped.
Thank you, Leslie. I’m not familiar w/a MAC so thanks for sharing!
I’m curious about the Pecan Measurements. It shows 1 cup. Is this 1 cup halves? or pieces? Do you by chance have a Weight – ounces or grams of how much to use? Thanks. Looking forward to making this for our Quilting Bee
Leslie, I used whole pecans. I don’t have any pecans right now or I’d weigh them, but a few extra or less in this recipe really won’t make a difference. Just make sure they cover the bottom of the pan pretty evenly and you’re good to go.
*giggles* now I’m being silly, the half pecan right? The whole pecan that comes right out of the shell in 1 section that has two halves to it that most a split and called halves, Just wanting to clarify
DUMB D DUMB DUM!!!
I haven’t been able to find the recipe for Pecan Cobbler. Please send it to me.
It’s on this page right above where all the comments start. In a gray box.
Hi, thank you for the recipe and also your patience with the “comments” from some… very classy! Your efforts are appreciated Keep on blogging
Just tried the pecan cobbler dump cake. Followed the directions to the letter. I think it’s advisable to tell folks to put their 9×13 pan on a cookie sheet. Mine bubbled over and is now a big mess in the bottom of my oven. The cobbler itself is great if you like very sweet and rich, but my family aren’t those folks. I will make it again but this time using less sugar both granulated and brown. I will place my 9×13 dish on a cookie sheet. Thank you for the recipe and will try other of your recipes I’ve read on your blog. I will definitely take this recipe when we have our monthly church get together. I know it will be loved.
Cant wait to try this. ..looks totally DELISH ,)
Love this site
Thank you so very much!!
I was sent the picture on my facebook for a peach cobbler. After seeing the picture, I wanted to go into the web site it was on to get the recipe. I brought peaches home from S.Carolina in May and I cut the in slices and put them in a container to freeze. I was thinking of making the peach cobbler, but the only recipe I saw was for Pecan cobbler. Please, would you send me the recipee foe the peach cobbler??? Thank you
I was botted off he computer and when I got back on to your site, I saw that the recipe is called Pecan Pie Bread Pudding. Dahh, I dont know where I thought you had a recipe for peach cobbler. I am writting the recipe in my own cookbook. It looked so good, thats why I thought it was pecan, I didnt read the recipe right the first time. I will be looking for you on facebook.
I was botted off he computer and when I got back on to your site, I saw that the recipe is called Pecan Pie Bread Pudding. Dahh, I dont know where I thought you had a recipe for peach cobbler. I am writting the recipe in my own cookbook. It looked so good, thats why I thought it was pecan, I didnt read the recipe right the first time. I will be looking for you on facebook.
I love your recipes
You made my day!!! Thank you so much!!
I just stumbled across your website and saw this recipe for Pecan Cobbler. I am a pecan fool! I love pecans and use about 15 pounds a year for my baking. I usually buy them from a farm in Georgia or from a place in my town, that purchases “home grown” pecans. I live in Oklahoma where pecans are abundant as well. In fact, Oklahoma is the 4th largest producer of pecans in the US, behind, Georgia, Texas and New Mexico. Those in the store are horrid and don’t even taste like pecans. I have never heard of a pecan cobbler, but this sound right up my alley, another way to use those delicious pecans.
Holy cow Paula; I made this last night and it was incredible! Thank you for all your amazing, yummy recipes!
Oh my goodness! I can’t even find the words to tell you what looking at this awesome dish does to me! MAAAAA-velous dessert. Thanks so much for sharing with us at Weekend Potluck. It grabbed us all by the neck and is being featured at this week’s party. =D Enjoy a wonderful weekend.
I made this last night and it looked terrible (very liquid) but set up nicely and everyone loved it. The recipe says to “pour” the flour/sugar/vanilla/milk mixture. Mine was way too solid for that. I had to drop by spoon fulls and while I tried to get it pretty evenly over the top, most of it ended up at the edges of the pan. No one seemed to care! But is the flour mixture supposed to “pour?”
It was thick but pourable. Thicker than pancake batter but not as thick as cookie dough. It may be the way the flour is measured, I usually sift it once or twice which then using a spoon dip flour into my measuring cup and level off the top. That’s the only thing I can think of that would make a big difference.
OMG!!! I just found this and made it this week. It is unbelievably scrumptious. Thank you so much. Glad I found your site.
I made your pecan cobbler this afternoon and I was happy with the way it turned out. I don’t generally like pecans but this was delicious. I used your self rising flour recipe and I wasn’t able to tell if that made a difference. However, I just discovered from reading the comments that I sprinkled the brown sugar on top of the pecans instead of on top of the batter. I’m sure that made a difference in how it turned out but since my family didn’t know, they loved it the way it was. I baked it longer than you suggested because the center of the top wasn’t browning and looked under cooked. I’m going to make it again but this time I’m going to put things in the right order.
Hi, this recipe looks awesome (especially for Thanksgiving)! I do have a couple questions. It says “packed light brown sugar”. Does that mean brown sugar packed light, or light brown sugar packed down? Also, I want to make a double batch, but I’m wondering if I can put it all in one 9×13 pan, or should I do two separate pans? I don’t want it to get messed up because I put it all into one and then the cook time might be different. Just wondering what you think. 🙂 Thank you!
~Danika
I’m glad you want to try the recipe, to clarify “packed light brown sugar” – that is light brown sugar that is measured and packed tightly in the measuring cup.
It is fine to double the batch and cook in a 9×13 inch pan. It should have approximately the same cook time, but watch it and adjust. It may take about 5 or so minutes longer for the center to set. So what you’ll look for is the top to be golden brown and the center to be set (not jiggling and wet looking)
I would also place the 9×13 inch dish on a larger sheet tray in case of spills. I do this with everything and don’t always say it in the post.
Can this recipe be doubled?
DUMB D DUMB DUM!!!
CAN YOU PEOPLE NOT READ THE REST OF THE POSTS? SHE EXPLAINS IT ALL.
I want to add peaches to this cobbler. What do you think?
Just had to let you know I made this today for Thanksgiving and it was incredible. My son in law said it was the best thing I ever cooked. That gets the seal of approval!!
i cant see the dump cake pecan cobbler recipe can you email it to me please? i follow all the links and it shows a peach cobbler. I really want it thanks
I just made this pecan cobbler today for my husband and it was incredible! I had everything here to make it and it was so easy. This was fantastic! A staple dessert in this family from now on.
I liked the dessert but it was waaay to sweet for me. The next time I try it, I will definitely lessen the sugar.
I made this today and it looks nothing like yours and the batter was so thick it was like cookie dough…. I added more milk but cooked it still looks thick like cake and nothing like the picture…. I guess I am wondering is the 2/3 cup milk correct?
I made this for my sister to repay her for making me a a horseshoe Christmas Tree…. she loved it! Next time I will sift the flour like you said in an earlier post. I will try this again. I would still like to know if the milk measurements are right.
I’m sorry, I saw your first comment but was out of town and couldn’t reply. That is the correct measurement for the milk. I sift my flour and use a spoon to fill the measuring cup with flour and level the top with the back of a butter knife. It can very easily be the difference in our batter. I will say, this is a pretty forgiving recipe and you can add a couple more tablespoons of milk to make the batter thinner.
You should sift flour before you measure it it in every recipe
I have tried several recipes for pecan cobbler and saw yours and thought I’d give it a try. They seem to be all very similar. I went exactly by the recipe and while it was ok my family all thought it was entirely too sweet. Will try again using less sugar.
Wow! This was amazing. I served warm with vanilla ice cream. Loved it!!
I just finished this Pecan Cobbler and I found the batter to be too dry to pour if I used 2/3 cup of milk as the recipe called for. I added an additional 1/4 cup of milk and had to spoon the batter over the butter & pecans.
is 2/3 cup of milk correct?
DUMB D DUMB DUM!!!
CAN YOU PEOPLE NOT READ THE REST OF THE POSTS? SHE EXPLAINS IT ALL.
You are so awesome! Thank you, Linda!
Great recipe!
I made this over the weekend and it already gone.
Turned out perfect. I cut back on the white sugar but other than that I followed the recipe exactly.
Will make again!
Thank you
I added a Grannie Smith apple diced very small, some cinnamon and cloves…..my goodness it is wonderful, family loved it very much!
Yes, take a look at this one https://www.callmepmc.com/best-caramel-apple-cobbler/
Hello I am very excited to make this I only have one question. Do u think I can follow this same recipe and add peaches? Looking forward to making it asap either way. Thanks in advance
Yes, try this one https://www.callmepmc.com/peach-pecan-cobbler/
WOW just made this and it is fantastic!
Try using almond flavoring instead of vanilla, or half almond/half vanilla. It’s my secret (not so much anymore) ingredient in anything that calls for vanilla. I’m going to try this recipe, I tried another pecan cobbler recipe that was very disappointing.
Just wondering if this recipe (Pecan Cobbler) could be done in a slow cooker. It might come out more spongy, but it would stay warm. What do you think?
I think it would and have actually been meaning to try it in one. I’ll let you know if I do.
As an avid foodie, I want to tell you that this pecan cobbler is one of the most delish, satisfying recipes I have ever made. We love pecan pie, but after serving it last night, I will not be making them soon. My husband raved! I served it warm with a scoop of vanilla ice cream. Wow!
Thank you so much!! It is probably my most favorite recipe because the ease of preparation and it’s so good. Listen I can’t make it often because I eat 1/3 of it each sitting.
Wow – This is incredible! Diabetic suicide if you have trouble with that, but what a way to go. Had to substitute rum extract, no vanilla in the house. Will definitely make this again. Wish we had fresh pecans in MN…
I had pecan cobbler at a BBQ cookoff for the first time last night.
It was AMAZING. I just HAD to find a recipe and came here. This looks like it will fit the bill. I’m off to make it now.
I hope you like it, it doesn’t get any easier than this one 🙂
hi! at what temp do u recommend to serve it? can i serve it straight away when its still warm? 🙂 thanks!
My favorite is to serve it hot with vanilla ice cream, but honestly, it’s good at any temp.
This. Was. AMAZING. So happy I came upon this recipe. I followed it to a T-well except for the pecans, I added a few extra….-but otherwise followed every instruction and it was perfection. My husband and in-laws absolutely loved it so thank you so much! *I served it over blue bell vanilla ice cream to cut the sweeteness (yes it’s THAT rich) and it was delicious. Next time I may do a homemade bourban whipped cream to switch it up. So yummy!
Thank you!!I”m so happy you enjoyed it!
this is my new “go to” recipe. It is fabulous and gets raves anytime I make it! Thanks for making me appear to be a great baker! (hope my secret is safe lol)