Pecan Pie Cobbler (Print)
Had family dropping by and pie crust in the fridge. Turned it into this warm, nutty cobbler that's easier than pie but tastes just as good. Everyone asked for seconds!
# Ingredients:
01 -
1 box Pillsbury® refrigerated pie crust, softened as directed on box.
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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.
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Butter-flavor cooking spray.
# Directions:
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.
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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.
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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.
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Pour half of the pecan filling into the crust-lined baking dish, spreading it out evenly.
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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.
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Allow your Pecan Pie Cobbler to cool to the desired temperature, then serve and enjoy!.
# Notes:
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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.