PECAN PIE COBBLER

by Sheryl

We have found the easiest way to spin a zero effort on pecan pastry. With an exquisite, gooey, pastry-inspired filling and a crisp cake blend, this tap dessert is almost invariably packed, yet has a lot of flavor in the fall. Pecan pie cobbler, without a scrap of fuss, has the same flavor as pecan cake. There’s no rolling pie crust, no tempering filling. This pecan cobbler recipe is prepared without corn syrup and you can also use healthy ingredients if you like. Pecan pastry is a mysterious dessert which means, as it bakes, it produces its crust. The caramel pudding that is shaped on the base of the plate has a pecan pie flavor, and the batter goes upwards and creates a “crust”.

Ingredients:

1 refrigerated pie crusts (box), 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

Directions:

1. Preheat oven to 425 degrees F. Grease 13 to 9 inches (3 quarters) glass bakery with spray or shortening. Take 1 pie crust away from the bag; unroll on your work surface. Roll into the rectangle of 13×9-inch. Put the crust in a platter; trim edges to fit.

2. Mix corn syrup, brown sugar, butter, vanilla, and wired eggs in a large bowl. Remove in the cut potatoes. Sprinkle the half of the potted dish. Remove the second pie crust; unroll on work surface. Roll into the rectangle of 13×9-inch. Place over the filling crust; fit the edges. Spray the crust with a cooking spray with the butter.

3. Bake until browned for 14 to 16 minutes. Decrease the heat of the oven to 350 ° F. Carefully spoon over baked pastry; arrange decorative halves of pecan on top. Bake until set for 30 minutes longer. Cool on the cooling rack for 20 minutes. You can serve it with vanilla ice cream.

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