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Ingredients
- 1Â 3/4 stk butter melted, divided
- 1 c. minced pecans
- 1/2 c. sugar
- 1 Tbsp. grnd cinnamon
- 1 pkt refrigerated flaky biscuits 17 1/2 ounces, 8 biscuits
Directions
- Preheat the oven to 375 degrees F. Coat the bottom of a 9-inch deep-dish pie plate with 2 Tbsp. melted butter; set aside.
- In a small bowl, combine the pecans, sugar, and cinnamon; mix well. Sprinkle one-fourth of the pecan mix over the bottom of the pie plate. Place the remaining 3/4 c. melted butter in a small bowl. Separate each biscuit into 3 layers. Dip the biscuit pcs one at a time in the melted butter, coating each piece thoroughly. Layer 8 biscuit pcs in the bottom of the pie plate, completely covering the pecan mix. Repeat the pecan mix and biscuit layers 2 more times.
- Top with the remaining pecan mix and drizzle with any leftover melted butter. Bake for 20 to 25 min, or possibly till the biscuits are golden brown and cooked through. Allow to cold for 10 min, then invert onto a serving platter and slice into wedges. Serve hot.
- NOTE: Be sure to use flaky biscuits for this one. And to enjoy every last bit of pecan flavor, remove any pecans left in the bottom of the pie plate after inverting and place them over the top of the pie.
- Serves 8 to 10
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