Pecan Pie Cobbler (Print Version)
# Ingredients:
01 -
1 box Pillsbury® refrigerated pie crust, softened as directed on box.
02 -
1/2 cup butter, melted.
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2 1/2 teaspoons vanilla.
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1 cup sugar.
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2 1/2 cups dark Karo syrup.
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6 eggs, slightly beaten.
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2 cups coarsely chopped pecans or 2 cups pecan halves.
08 -
Butter-flavor cooking spray.
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Prepare a 13x9-inch glass baking dish by greasing it with shortening or a butter-flavor cooking spray.
02 -
Unroll one pie crust on your work surface and gently roll it into a 13x9-inch rectangle, repairing any tears by pinching them back together.
03 -
In a large mixing bowl, combine the corn syrup, melted butter, vanilla, sugar, and eggs. Stir the mixture thoroughly with a wire whisk until smooth.
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Fold the chopped pecans into the mixture, ensuring they are evenly distributed.
05 -
Pour half of the pecan filling into the crust-lined baking dish, spreading it out evenly.
06 -
Unroll the second pie crust, attempt to shape it as a cover for the filling, and place it over the mixture. It doesn’t have to be perfect!.
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Pour the remaining pecan mixture on top of the crust, smoothing it gently.
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Bake in the preheated oven for 40-50 minutes, or until the filling is set and slightly firm to touch.
09 -
Allow your Pecan Pie Cobbler to cool to the desired temperature, then serve and enjoy!.
# Notes:
01 -
This Pecan Pie Cobbler enhances the traditional pecan pie by adding a delicious cobbler crust.
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Ideal for holiday gatherings or as a delightful autumn dessert.
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Make sure to let it cool slightly to fully appreciate its flavors.