Ingredients
- 1 cup light corn syrup
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, melted
- 4 large eggs, lightly beaten
- 2 tsp vanilla extract
- 1 ½ cups pecans, chopped
- 1 refrigerated pie crust (or homemade)
- 1 cup self-rising flour
- 1 cup whole milk
- ½ tsp salt
- 1 cup boiling water
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Roll out half of the pie crust and press it into the bottom of the prepared dish.
- In a large bowl, whisk together corn syrup, sugar, brown sugar, butter, eggs, and vanilla until smooth. Stir in pecans.
- In another bowl, combine flour, milk, and salt until just mixed. Pour batter over the pie crust.
- Carefully spoon pecan mixture over the batter without mixing.
- Roll out remaining pie crust and cut into strips or shapes, then lay on top (optional for cobbler-style topping).
- Slowly pour boiling water over the entire dish—do not stir.
- Bake uncovered for 45–50 minutes, or until the top is golden brown and the filling is bubbly.
- Cool slightly before serving to allow the filling to set.
✨ Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream!
Do you want me to make this in a short easy-to-read recipe card style (like for a blog), or keep it in this detailed step-by-step format?