DIXIE’S PECAN PIE COBBLER
- 1 box refrigerated pie crusts (Pillsbury 14.1 oz.)
- light corn syrup
- packed brown sugar ( I use light brown sugar)
- melted butter
- pure vanilla extract
- eggs, lightly beaten
- chopped pecans
- cooking spray
- pecan halves
- Vanilla Ice Cream for topping, (optional but highly recommended)
While the oven is preheating to 425º F, lightly grease a 13″ x 9″ glass baking dish. Remove one of the pie crusts from the package and roll it out to fit the baking dish. Trim the edges and set aside.
In a large bowl, combine the corn syrup, brown sugar, butter, vanilla, and eggs. Whisk until the mixture is well combined. Stir in chopped pecans.
Spoon half of the filling on top of the crust in the baking dish. Then remove the second crust from the package. Roll the crust to fit the baking dish. Place this crust on top of the filling in the 13×9 baking dish. Lightly spray the top crust with cooking spray.
Bake for 14-16 minutes or until browned.
Remove From Oven and Add Remaining Pecan Filling
Reduce the oven temp. to 350ºF and carefully spoon the remaining pecan filling over the crust. Arrange pecan halves over the top and bake for 30 minutes or until the center is set. Let cool for 15-20 minutes. Serve with vanilla ice cream.
The pecan cobbler will set more as it cools. However, because this recipe is a cobbler, it will not be set up as firm as a traditional pecan pie.
Well, that’s all the news from the south,
Happy” farming” to all the farm girl sisters out there.
See you next time down on the farm.