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Pecan Cobbler
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Brief Description
Double layer pecan pie type cobbler made with refrigerated pie crust.
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Main Ingredient
pecans
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Category: Pies
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Cuisine: Southern
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Prep Time: 50 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
This is a dish I make every year for Thanksgiving. My husband raves about it all year. Originally from Pillsbury, slightly adjusted to make it better. If you use slightly more than 4 cups pecans, that's okay, too; I enjoy mine with extra.
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Posted By: LegacyCookbook
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Posted On: Oct 09, 2017
Number of Servings:
Ingredients:
- 1 boxes - Pillsbury refrigerated pie crust softened as box directs
- 2 1/2 cups - light corn syrup
- 2 1/2 cups - dark brown sugar (packed)
- 1/2 cups - butter melted
- 4 1/2 teaspoons - vanilla
- 6 - eggs slightly beaten
- 2 cups - chopped pecans
- 2 cups - halved pecans
Directions:
Preheat oven to 425 degrees F. Remove 1 pie crust from pouch and cover bottom of a sprayed 13-x-9-inch glass baking dish (trim and manipulate the crust to fit only on the bottom of the dish, not up the sides).
In a large bowl, whisk together the corn syrup, brown sugar, butter, vanilla and eggs. Stir in the chopped pecans (not the halved pecans).
Spoon half of this mixture into the crust-lined dish.
Remove second pie crust from pouch and fit over mixture in dish; spray with butter cooking spray. Bake in heated oven for 14 to 16 minutes until browned.
Reduce oven temperature to 350 degrees F. Carefully spoon remaining filling over baked crust and arrange halved pecans on top. Bake for 30 to 45 minutes until set.
Cool for 20 minutes before serving.
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