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PECAN PIE COBBLER

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Substances

  • 1 field refrigerated pie crust softened to room temperature
  • 21/2 cups mild corn syrup
  • 2 1/2 cups packed brown sugar
  • 1/2 cup butter melted
  • 41/2 teaspoons vanilla
  • 6 eggs barely crushed
  • 2 cups coarsely chopped pecans
  • Butter-flavor cooking spray
  • 2 cups pecan halves
  • Vanilla ice cream optionally available

How To Make Pecan Pie Cobbler

  1. Warmth oven to 425 levels F.
  2. Grease 13×9, glass baking dish with shortening or cooking spray.
  3. Take away 1 pie crust from pouch; unroll on work floor. Roll into 13×9″ rectangle. Place crust in dish; trim edges to suit.
  4. In giant 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.
  5. Take away second pie crust from pouch; unroll on work floor. Roll into 13×9″ rectangle. Place crust over filling; trim edges to suit. Spray crust with butter-flavor cooking spray.
  6. Bake 14 to 16 minutes or till browned. Scale back oven temp. to 350.
  7. Rigorously spoon remaining filling over baked pastry; organize pecan halves on high in ornamental style.
  8. Bake 30 minutes longer or till set. Cool 20 minutes on cooling rack.
  9. Serve heat with vanilla ice cream. if desired.
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