HOW TO MAKE PECAN PIE COBBLER?
However, this pecan pie cobbler possesses the charm of a particular kind. The very cooking method is something of a culinary marvel, in addition to the mesmerizing flavor and texture-to eat it is to step into a fall dessert dream.
This cobbler-inspired Pecan Pie is the next degree of goodness.
I JUST USED:
In a box Of prepared pie crusts, I let them soften as directed on the box.
2+1/2 C.Of —light— corn syrup.
2 C.Of chopped pecans.
2 C. And Half Of the brown sugar, packed.
2 C.Of pecan halves.
1/2 C.Of melted butter.
4 tsp.Of vanilla extract.
6 slightly beaten eggs.
For serving, I used Vanilla ice cream.
Firstly, I heated the oven to 425°F and I greased a 13.9-inch glass baking dish with cooking spray.
I took one pie crust from the pouch, and I unroll it on the working rack.
I rolled in a square measuring 13.9 inches. And I placed the crust in the dish, and I trim the edges to match.
In a big tub, I mixed the corn syrup, the brown sugar, the butter, the vanilla, and eggs with a wire whisk. In the chopped pecans, I stir.
I spoon half of the filling to a crust-lined tray. I took the second pie crust from the pouch, I unroll it on the working rack.
After that, I rolled in a square measuring 13.9-inches. and I placed the crust over the filling, I trim the edges to fit.
I baked until browned, for around 20 minutes. I reduced the temperature of the oven to 350°F. Carefully I filled the remaining spoon over the baked pastry, I placed the pecan halves on top in a decorative fashion.
I baked bake for another 30 minutes until set, then I let it cool on a cooling rack for around 20 minutes and I served it warm with the ice cream.
COBBLERS ARE AWESOME WHEN YOU EAT THEM WARM. ENJOY IT!!