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Half way to the Holiday's !!!!

There's always a half way point to everything in life. Half way to birthdays, half way to where you are traveling and half way from the house to the store. But today I was thinking about the Holiday season and all the great foods we have during those times, but one of my favs is Pecan Pie, but with the hot weather I didn't want anything that's super sweet. Sooooo I give you a version of pecan pie that's not as sweet and goes great with a big scoop of ice cream for those hot days.

This " Welcome Home Pecan Pie Cobbler" will be sho to please anyone. From its crunchy crust, soft chewy interior and those nutty pecan pieces. Don't miss out get in there and try it today.....Its as excitin' as a goat with sunglasses.

Welcome Home Pecan Pie Cobbler

Jason Smith, FNS

Serves 8-10


Crust Layer

1-cup self rising flour

½-cup white sugar

½-cup brown sugar

1-tsp vanilla

1-cup milk

2-TBSP bourbon (optional)


1-cup brown sugar

½-cup white sugar

1-TBSP self-rising flour


2-TBSP milk

2-tsp vanilla

2-TBSP bourbon (optional)

½-tsp salt

½-cup butter, melted

2-cups pecans, chopped


· Preheat oven to 350, spray a 9x13 baking dish.

· In a bowl place the crust ingredients and mix.

· Pour into prepared baking dish.

· In the same mixing bowl place all the filling ingredients except the pecans and mix together, then stir in the pecans.

· Pour over crust layer.

· Bake for 40-45 mins. It should not jiggle when removed from oven.

· Serve hot with vanilla bean ice cream or whipped cream.

Tip: You can add pumpkin pie spice o give it a fall/Thanksgiving feel to it.


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1 comentário

Joye J Meyer
Joye J Meyer
05 de set. de 2018

So good! Crispy top, gooey center. I had an idea since I always have extra cans of pumpkin puree and I get tired of pancakes, cookies and breads. Do you think adding a 1/2 cup to 1 cup of puree to the filling would work? Would you add anything else for the extra moisture?

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