Friday, April 15, 2016

Pecan Pie Cobbler






What You'll Need


  • one Box refrigerated pie crusts, softened as directed on box
  • two 1/2 cups light corn syrup
  • two 1/2 cups packed brown sugar
  • two cups coarsely chopped pecans
  • Butter-flavor cooking spray
  • two cups pecan halves
  • Vanilla ice cream, if desired
  • 1/2 cup butter, melted
  • four 1/2 teaspoons vanilla
  • six eggs, slightly beaten


How to Make It

  • Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface.
  • Roll into 13x9-inch 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 13x9-inch rectangle. Place crust over filling; trim edges to fit.
  • Spray crust with butter-flavor cooking spray.
  • Bake 14 to 16 minutes or until browned.
  • Reduce oven temperature to 350°F.
  • 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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