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Pecan Pie Cobbler


Pecan Pie Cobbler


If you’ve tried my Pumpkin Pecan Cobbler, you’ll have an idea of ​​how this recipe works. To make this amazing

pecan pie, you layer the ingredients (melted butter, light dough, brown sugar pecans) on top of each other in a

baking dish without stirring, which feels completely outrageous until what happens next. Below it looks

completely reasonable.




or 1 box refrigerated pie dough, softened to room temperature

or 2 1/2 cups light corn syrup

or 2 1/2 cups brown sugar

or 1/2 cup melted butter


or 41/2 teaspoons vanilla

or 6 eggs, light beaten

or 2 cups coarsely chopped pecans

or butter-flavored cooking spray

or 2 cups halved pecans


or vanilla ice cream optional

Pecan Pie Cobbler new york times recipes

How to Make Pecan Pie Cobbler


1. Preheat oven to 425 degrees F.

2. Grease a 13×9 glass baking pan with shortening or cooking spray.


3.Remove 1 cake layer from bag; Roll out on the work surface. Roll out into a 13×9″ rectangle. Place the dough

on a plate; Trim the edges to fit.

4. In a large bowl, whisk together corn syrup, brown sugar, butter, vanilla and eggs.Add the chopped walnuts.

Place half of the filling on a dough-lined plate.

5. Remove the second cake layer from the bag; Roll out on the work surface. Roll out into a 13×9″ rectangle.Place

the crust over the filling; Trim the edges to fit. Spray crust with butter-flavored cooking spray.

6. Bake for 14 to 16 minutes or until golden brown. Reduce the oven 350, 7. Carefully pour the

rest of the filling over the baked dough; Place walnut halves on top decoratively.

8. Bake for another 30 minutes or until the dough is set.Cool on a cooling rack for 20 minutes.


9. Serve hot with vanilla ice cream. If desired.

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