Roll out the second pie crust and place it on top of the mixture (again, the crust does not need to be rolled out perfectly).
Brush or spoon the tablespoon of melted butter over the crust and bake for approximately 15 minutes or until the crust is golden brown.
Remove from oven and turn the oven down to 350 degrees.
Stir the remainder of the pecan pie mixture and pour over the cooked crust.
Add the 1-1/2 cups of pecan halves to the top of the cobbler. (Either sprinkle the pecans randomly or place in order).
Bake again for 30 minutes.
Allow the pecan pie cobbler to cool for at least one hour before serving.
OPTIONAL: Add a scoop of vanilla ice cream to the top of the warm cobbler.
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