"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pecan Pie Cobbler Recipe

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This recipe for Pecan Pie Cobbler, by , is from Favorite Recipes Collected by Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Kaufmann

Category:
Category:

Ingredients:  
Ingredients:  
1 box refrigerated pie crust
2-1/2 cups light corn syrup
2-1/2 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

Directions:
Directions:
Instructions

Heat oven to 425 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. Lightly spray with cooking spray.
Bake 14-16 minutes or until browned. Remove from oven.

Reduce oven temp. to 350 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. Let cool a little before serving.

 

 

 

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