Join me as we swan dive into this amazing Pecan Pie Cobbler! There’s a pool of caramel down here, hiding beneath a buttery, sticky, cloud-like surface and a shower of brown sugar toasted pecans. DID I MENTION THE CARAMEL POOL? This easy dessert recipe truly is magic!
I realize that calling a pecan pie cobbler (or any dessert) “magic” might not have the same persuasive oomph coming from someone who is prone to superlatives (for the record, this Vegan Apple Crisp really is the best fruit crisp EVER. This Dutch Oven Peach Cobbler is the best easy fruit dessert; the Pumpkin Pecan Pie is the best pumpkin pie, etc.).
This pecan pie cobbler, however, possesses magic of a different kind. In addition to the mesmerizing taste and texture—to eat it is to slip into a fall dessert fantasy—the very cooking process is something of a culinary wonder.
If you’ve tried my Pumpkin Pecan Cobbler, you have a hint of this recipe’s process. To make this amazing pecan pie cobbler, you layer the ingredients—melted butter, easy batter, brown sugar tossed pecans—in a baking dish one on top of the other without stirring, which feels completely outrageous until what happens next makes it seem completely reasonable…
You dump hot water onto the whole shebang. It looks like a royal mess going into the oven, but when it emerges?
An oozing pool of caramel floods the bottom of the dish. A moist, buttery cake rises to the top. The pecans emerge on the surface, toasted and crisp.
Ingredients
1 box refrigerated pie crust softened to room temperature
21/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter melted
41/2 teaspoons vanilla
6 eggs slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream optional
Instructions
Heat oven to 425 degrees F.
Grease 13×9, glass baking dish with shortening or cooking spray.
Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9″ 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 13×9″ rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
Bake 14 to 16 mins or until browned. Reduce oven temp. to 350.
Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.
Bake 30 mins longer or until set. Cool 20 mins on cooling rack.
Serve warm with vanilla ice cream. if desired.
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