Believe me; you will love the smell of butter and brown sugar.

Next, add the corn syrup to the bowl.

Now, add the eggs and the vanilla extract to the pecan pie cobbler mixture.

I beat the eggs a little bit before adding them to the mix; that way, it’s easier to mix everything once it’s all in the bowl.

Roll out the crust and press it into the bottom of a casserole dish.

Don’t worry about the crust being on all sides.

I made this once and pressed the crust all the way up the sides of the casserole dish, and it ended up getting a little burnt when I baked it in the oven the first time because it was so thin.

Roll out the crust in a rectangle and don’t get it too thin. Let it sit how it sits. It doesn’t need to be perfect.

Pecan pie cobbler in a casserole dish

Stir the pecan pie mixture again and pour half into the casserole dish.

You’re going to reserve half for the second part of this recipe. Don’t worry, it won’t be complicated – I don’t like complicated.

Pecan pie cobbler with a buttered pie crust on top