Monday, October 14, 2013

Pecan Pie Cobbler / when a pie just isn't enough!

If you have a crowd for Thanksgiving Dinner, maybe a pie just isn't enough.
Pillsbury has the answer.

Now that I've made this incredible dessert, here are some additional recommendations.
I would make a homemade crust. I posted this recipe because it's convenient to use a pre made crust, but my wife makes amazing crust, so she will make one for this cobbler. She can cut it to the exact size and the first layer will go up the sides of the pan. A homemade crust can also be made thicker.
Next, I used Golden Syrup instead of Corn Syrup and I highly recommend it, if you can find it. I buy it at a local British Emporium.

It was amazing and I will definitely make this again and again. It's even better that a Pecan Pie. There are plenty of Pecans in this recipe and the filling was perfect.
I give myself 5 Stars for this one!

Pecan Pie Cobbler:
1 box of refrigerated Pillsbury Pie Crust, softened as directed on the box.

2 1/2 C light corn syrup
2 1/2 C packed light brown sugar
1/2 C butter, melted
4 1/2 tsp vanilla
6 eggs, beaten
2 C coarsely chopped pecans
Butter flavor cooking spray
2 C pecan halves
Vanilla Ice Cream

1- 9"X13" baking pan sprayed with a vegetable cooking spray
Preheat oven to 425 degrees.

Remove 1 crust from the pouch, unroll into a 9X13 rectangle and place in the pan, trimming the edges to fit

In a large bowl:
corn syrup
brown sugar
Whisk well
Stir in chopped pecans
Spoon 1/2 of the filling over the crust.

Remove the second crust and create another 9X13 layer of crust.

Place the second crust over the filling.
Spray the crust with the butter flavor spray
Bake at  425 degrees for 14 - 16 minutes, until browned
Reduce heat to 350 degrees

Carefully spoon the remaining filling over the baked crust.
Arrange Pecan Halves on the top.
Bake an additional 30 minutes until set.

Cool on a wire cooking rack
Serve warm topped with vanilla ice cream

Peace in the Kitchen!

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