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RECIPES

Pecan Pie Cobbler

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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.

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Ingredients

 

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

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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

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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.

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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 temperature.at 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.

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

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