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Pecan Pie Cobbler

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Ingredients

  • 1 box refrigerated pie crusts, softened as directed on box
  • 2 1/2 cups light corn syrup
  • 2 1/2 cups packed brown sugar
  • 1/2 cup butter, melted
  • 4 1/2 tsp. vanilla
  • 6 eggs, slightly beaten
  • 2 cups coarsely chopped pecans
  • Butter flavor cooking spray
  • 2 cups pecan halves
  • Vanilla ice cream, if desired

Details

Preparation

Step 1

Heat oven toe 425*. Grease 9x13" glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 9x13" rectangle. Place crust in dish; trim edges to fit.

In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into a 9x13" rectangle. Place crust over filling; trim edges to fit. Spray crust with buttery flavored cooking spray.

Bake 14-16 minutes or until browned. Reduce oven temperature to 350*. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set.

Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream

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