This Pecan Pie Cobbler is magical. It’s all the perfect elements of pecan pie and cobbler mixed into one gooey, caramel-y, crunchy, cake, cobbler-y, scrumptious dessert that’s going to blow your thoughts. And, it tastes precisely like a pecan pie. The shop-bought crust is sandwiched between layers of a simple pecan pie filling. So that you style crust, filling, and pecans in each chew. High with vanilla ice cream for a decadent and simple vacation dessert.
Learn how to make Pecan Pie Cobbler
Components
1 can cooking spray, butter taste
1 field refrigerated pie crusts, room temperature
2 ½ cups gentle corn syrup
2 ½ cups brown sugar, firmly packed
½ cup butter, melted
4 ½ teaspoons vanilla extract
6 massive eggs, barely crushed
2 cups coarsely chopped pecans
2 cups pecan halves
vanilla ice cream, for serving
Instructions
Warmth oven to 425 levels F. Grease a 13×9 inch (3 quart) glass baking dish with shortening or cooking spray.
Take away 1 pie crust from the pouch. Unroll on a piece floor. Roll right into a 13×9-inch rectangle. Place crust in dish and trim edges to suit.
In a big bowl, stir corn syrup, brown sugar, butter, vanilla, and eggs with a wire whisk.
Stir in chopped pecans.
Spoon half of the filling into the crust-lined dish (about 4 cups).
Take away the second pie crust from the pouch; unroll on a piece floor. Roll right into a 13×9-inch rectangle.
Place crust over filling; trim edges to suit.
Spray crust with butter-flavor cooking spray.
Bake for 14-16 minutes till browned. Then cut back oven temperature to 350 levels F.
Fastidiously spoon the remaining filling over the baked pastry.
Prepare pecan halves on prime.
Bake for half-hour longer or till set.
Cool for 20 minutes on a cooling rack. Serve heat with ice cream.
Serving and Storage:
This cobbler is finest served heat or at room temperature with a beneficiant scoop of vanilla ice cream. You may retailer it at room temperature for as much as 3 days or pop it within the fridge for as much as 5 days.
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