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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pecan Pie Cobbler Recipe

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This recipe for Pecan Pie Cobbler is from The First Gospel Hour Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box Pillsbury 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 tsp. vanilla
6 eggs,slightly beaten
2 cups coarsely chopped pecans
2 cups pecan halves
Vanilla ice cream if desired
Directions:
Directions:
Heat oven to 425*. Grease 13 x 9 inch (3-quart) glass baking dish with shortening or cooking spray. Remove one pie crust from pouch,unroll on work surface. Roll into 13 x 9-inch rectangle and trim sides to fit baking dish. Place crust in dish. In large bowl stir corn syrup,brown sugar,butter,vanilla,and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling onto pastry lined dish. Remove second pie crust from pouch,unroll on work surface. Again roll into 13 x 9-inch rectangle.trim sides to fit baking dish. Place over filling. Spray crust with butter flavored cooking spray. Bake 14-16 minutes or until browned. Reduce oven temperature to 350*. carefully spoon remaining filling over baked pastry,arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

 

 

 

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