PECAN PIE COBBLER

by Sheryl

This sweet, buttery dessert is packed with toasted pecans with gooey caramel. A simple dessert that is best served with vanilla ice cream. This hits all the sweet spots and a huge hit always. With a perfectly fluffy texture with rich caramel sauce, this cobbler no doubt made it my top list of desserts.

INGREDIENTS

1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired

HOW TO MAKE PECAN PIE COBBLER

Step 1: Prepare the oven. Preheat it to 425 degrees F.

Step 2: Using a shortening or cooking spray, grease a 13 x 9-inch or 3-quart glass baking dish.

Step 3: On your work surface, unroll a pouch pie crust. Roll it into a 13 x 9-inch triangle.

Step 4: Transfer the crust in the prepared dish. Trim the edges if needed.

Step 5: Add the corn syrup, brown sugar, butter, vanilla, and eggs. Whisk using a wire whisk before stirring in the chopped pecans.

Step 6:Into the crust-lined dish, spoon half of the filling.

Step 7: Unroll the other pie crust on your work surface. Rolling it into a 13 x 9-inch triangle, then, placing it on top of the filling. Again, you may need to trim the edges to fit.

Step 8: Before baking, spray the crust with a butter-flavored cooking spray.

Step 9: Place inside the preheated oven and bake for about 14 to 16 minutes or until browned. Adjust the temperature to 350 degrees F. Then, spoon carefully the rest of the filling over the baked pastry. Garnish with halves pecan.

Step 10: Continue baking for another 30 minutes or longer until set.

Step 11: Remove from the oven and allow to cool for at least 20 minutes on a cooling rack.

Step 12: Serve the cobbler warm with vanilla ice cream. Enjoy!

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