PECAN PIE COBBLER #DESSERT #PIE
Unfortunately, we normally just observe each other once every year, in October, when we as a whole merge on that community and assemble at my mother and father's rural lodge for our yearly family gathering. They live around the local area, yet we have the get-together at the old home spot (I've for the longest time been itching to state the old home spot).
- 1 box refrigerated pie crust
- 2 and 1/2 cups light corn syrup
- 2 and 1/2 cups packed brown sugar
- 1/2 cup melted butter
- 4 tsp. vanilla
- 6 eggs, lightly beaten
- 2 cups chopped pecans
- cooking spray
- 2 cups pecan halves
- Vanilla Ice Cream for topping, (optional but highly recommended)
Instructions:
- Heat oven to 425º F. Lightly grease a 13" x 9" glass baking dish. Remove one pie crust from package and roll out to fit the baking dish. Trim edges.
- In a large bowl, combine corn syrup, brown sugar, butter, vanilla and eggs. Whisk until well combined. Stir in chopped pecans.
- Spoon half of filling into crust.
- Remove the second crust from the package, and roll out to fit baking dish. Place the crust on top of the filling. Lightly spray with cooking spray.
- Bake 14-16 minutes or until browned. Remove from oven.
- Reduce oven temp. to 350º and carefully spoon remaining pecan filling over crust. Arrange the pecan halves over the top and bake 30 minutes or until the center is set. Let cool for 15-20 minutes. Serve with vanilla ice cream.
Notes:
- If the cobbler has not set in the middle at the end of the recommended cooking time, cook it a little longer until it is set. It will set a little while it cools.
For more detail :http://bit.ly/2YeKxDr
