Pecan Cobbler > Pie

Honestly, we probably won't make pecan pie ever again. This cobbler is that good.

We made this holiday classic using our Native Pecan Pieces.

👇 FULL ORIGINAL RECIPE BELOW — Courtesy of @buffalowoolco

PECAN COBBLER (Original Recipe)

✨ NOTE: Instead of the original 2½ cups corn syrup, we used 2 cups pure maple syrup + ½ cup molasses + 1 tbsp arrowroot powder.
The texture was thick, gooey, and perfect — just know molasses has a bold flavor some people love (and some don’t!).

Ingredients
• 1 box refrigerated pie crust (2 crusts), softened as directed — or homemade
• ½ cup real butter, melted
• 2½ tsp vanilla extract
• 1 cup brown sugar
• 2½ cups dark corn syrup (like Karo)
• 6 eggs, slightly beaten
• 2 cups coarsely chopped TLC Ranch Native Pecans
• Extra real butter for greasing the pan

⸻

Instructions
1. Preheat oven to 350°F (175°C).
Grease a 13×9-inch glass baking dish with real butter.
2. Unroll one pie crust, roll into a 13×9 rectangle, and place in the bottom of the dish (patch any tears).
3. In a large bowl, whisk together corn syrup, melted butter, vanilla, brown sugar, and eggs until smooth.
4. Stir in the coarsely chopped TLC Ranch pecans.
5. Pour half the pecan filling over the bottom crust.
6. Unroll the second pie crust and lay it over the filling as evenly as possible (doesn’t need to be perfect).
7. Pour the remaining filling over the top crust.
8. Bake 40–50 minutes, until the filling is set and the top is golden.
The center should be firm but still slightly jiggly.
9. Let the cobbler cool 15–20 minutes before serving so it sets up nicely.

Servings: 12
Storage: Refrigerate leftovers up to 5 days. Reheat in microwave or oven.