Pecan Pie Cobbler

The buttery piecrust pieces, sprinkle of sea salt, and generous scoop of ice cream are the perfect toppings to this irresistible Pecan Pie Cobbler.

Pecan Pie Cobbler
Makes 4 to 6 servings
  • ½ (14.1-ounce) package refrigerated piecrusts
  • 1 large egg, lightly beaten
  • 1 teaspoon water
  • 6 tablespoons unsalted butter
  • 1¾ cups firmly packed dark brown sugar, divided
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup whole milk, room temperature
  • ¼ cup bourbon
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1½ cups boiling water
  • Sea salt flakes, optional
  • Vanilla ice cream, to serve
  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. On a lightly floured surface, gently unroll piecrust. Using desired cookie cutters, cut out desired number of shapes from dough. If using a leaf cutter, use the back of a paring knife to press indentations into dough cutouts, creating leaf veins (one long indentation down center and 3 diagonal lines on each side). Place cutouts on prepared pan. Combine egg with 1 teaspoon water and brush onto cutouts.
  3. Bake until golden brown, about 10 minutes.
  4. Place butter in a 2-quart baking dish; place in oven until butter melts, 3 to 4 minutes. Remove dish from oven.
  5. In a medium bowl, combine ¾ cup brown sugar, flour, baking powder, and salt. Add milk, bourbon, and vanilla, whisking until smooth. Spoon over melted butter in dish (do not stir).
  6. In a separate medium bowl, combine pecans and remaining 1 cup brown sugar; sprinkle over batter. Slowly pour 1½ cups boiling water over top of cobbler (do not stir).
  7. Bake until top appears set but filling still jiggles and a wooden pick inserted in center comes out with some batter, 40 to 50 minutes. Let rest for 20 minutes before serving warm with cutouts. Sprinkle with sea salt, if desired. Serve with ice cream.