Ingredients:

  • 1 1/2 cups chopped pecans, lightly toasted
  • 1/2 cup (1 stick) unsalted butter, melted (for filling)
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar (for filling)
  • 1 cup light corn syrup
  • 3 large eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon fine sea salt (for filling)
  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar (for topping)
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt (for topping)
  • 6 tablespoons cold unsalted butter, cut into 1/2 inch cubes
  • 3/4 cup cold buttermilk
  • 1 tablespoon milk or cream (for brushing)
  • 1 teaspoon coarse sugar (Turbinado)

Instructions:

  1. Preheat oven to 350°F / 175°C. Lightly grease a 9x13 inch baking dish. Toast pecans on a dry baking sheet for 5-7 minutes until fragrant; set aside.
  2. Prepare the Filling: In a saucepan, combine the 1/2 cup melted butter, brown sugar, granulated sugar, and corn syrup. Heat gently until the sugars are dissolved (about 3 minutes). Remove from heat.
  3. In a separate bowl, whisk the eggs, vanilla, and salt until blended. Slowly drizzle about half of the warm sugar mixture into the eggs while whisking constantly to temper them.
  4. Pour the tempered egg mixture back into the remaining sugar mixture and whisk until smooth. Stir in the toasted pecans. Pour the entire pecan filling mixture evenly into the prepared baking dish.
  5. Prepare the Topping: In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt. Add the cubed cold butter and cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs.
  6. Add the cold buttermilk all at once. Stir only until just combined; the dough should be shaggy and sticky. Do not overmix.
  7. Spoon large mounds of the cobbler dough evenly over the top of the pecan filling, leaving small gaps between the mounds for the filling to bubble through.
  8. Lightly brush the tops of the dough with the milk or cream and sprinkle generously with coarse sugar.
  9. Bake for 45–50 minutes. The filling should be actively bubbling and thickened, and the cobbler topping should be golden brown. If the top browns too quickly, loosely tent with foil.
  10. Allow the Pecan Pie Cobbler to cool on a wire rack for at least 30 minutes before serving. This cooling time is essential to allow the sticky pecan filling to set properly.