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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Dixie's Pecan Pie Cobbler Recipe

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This recipe for Dixie's Pecan Pie Cobbler is from The Virgo & Kennington Family 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 refrigerated pie crusts (Pillsbury 14.1 oz.)
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
Vanilla Ice Cream for topping (optional)

Directions:
Directions:
Heat oven to 425º
Lightly grease 9"x13" glass baking dish.
Remove one pie crust from package and roll out to fit the baking dish - trim edges to fit.

In a large bowl, combine corn syrup, brown sugar, vanilla and eggs. Whisk until well blended then stir in chopped pecans.

Spoon half of filling into crust.

Remove the second crust from package and roll out to fit baking dish. Place the crust on top of the filling and lightly spray with cooking spray.

Bake 14-16 minutes or until browned and remove from oven.

Reduce oven temperature 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 and serve with vanilla ice cream.

Preparation Time:
Preparation Time:
15 Minutes

 

 

 

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