Take the second pie crust and roll it out in a rectangular shape, and place it on top of the pecan pie mixture.
Brush a tablespoon of melted butter on the crust (this makes the best buttery cobbler crust).
Bake the pecan pie cobbler for about 15 minutes or until the top crust is golden brown. Your house is going to smell amazing.
Again, don’t worry about it being perfect. It’s really not going to be seen once it is covered up with the remainder of the mixture in a while.
Pecan pie cobbler mixture over a cooked crust in a casserole dish
Take the pecan pie cobbler out of the oven and turn the oven down to 350 degrees.
Stir the pecan pie mixture and pour the remainder over the cooked crust.
TIP: Be sure to stir up the mixture before pouring over the cooked crust, otherwise the sugar will settle to the bottom of the bowl, clump up, and blob out onto your crust.
Pecan pie cobbler in a casserole dish with a red towel on the side
Sprinkle 1-1/2 cups of the pecan halves onto the top of the pecan pie cobbler.
You can either sprinkle them randomly like I did or set them on there in a nice uniform manner.
Either way, it will look amazing.
Pecan pie cobbler in a casserole dish and a white plate
Bake the pecan pie cobbler for about 30 minutes. The inside will still be a little bit jiggly.
Allow the pie to cool for at least an hour before serving.
Pecan pie cobbler in a white plate and in a casserole dish
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