Shelly's Recipe

Pecan Pie Crisp

Category: Cobblers/Crumbles and Crisps

Topping:

3/4 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter, softened
1/4 cup chopped pecans

Filling:

2 to 2 & 1/2 cups pecan halves**
3 large eggs
1 cup light corn syrup
1 cup granulated sugar
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
ice cream or sweetened whipped cream, for serving


To make the topping:

Preheat oven to 350°F. Grease a 9- or 10-inch baking dish or skillet.*

Stir together the flour, brown sugar, and nutmeg. Add the butter and pecans, and mix until the mixture is crumbly. Set aside.

To make the filling:

Place the pecan halves in the bottom of the prepared pan.

Place the eggs in a medium bowl, and whisk them lightly. Add the corn syrup, sugar, butter, vanilla, and salt, and which until combined. Pour over the pecans in the pan.

Sprinkle the topping mixture evenly over the top of the filling.

Bake 25 to 30 minutes, or until the filling is bubbly and set. Be sure not to overbake. Let cool at least 15 minutes before serving.

Notes

*If you use a 9-inch pan, you'll likely need to add about 5 minutes to the baking time to allow the slightly thicker filling to set.

**The original recipe has 2 cups. But I found that when I added them to the pan, I wanted a few more to fill out the bottom a bit more thoroughly.