Pecan Pie Cobbler
Pastries of refrigerated pie crusts separated by pecans, sugar and corn syrup
mixture turn into a delicious pie cobbler – perfect for baked dessert.
- 1 box Pillsbury® refrigerated pie crust, 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 teaspoons vanilla extract
- 6 eggs, slightly beaten
- 2 cups coarsely chopped pecans
- Butter-flavor cooking spray
- 2 cups pecan halves
- Vanilla ice cream, if desired
- Heat oven to 425 degrees F. Grease 13 x 9-inch (3-quart) glass baking dish with
shortening or cooking spray.
- Remove 1 pie crust from pouch; unroll on work surface.
Roll into 13 x 9-inch rectangle. Place crust in dish; trim edges to fit.
- In large bowl, stir corn syrup, brown sugar, butter, vanilla extract and eggs with wire
- Stir in chopped pecans. Spoon half of filling into crust-lined dish.
- Remove second pie crust from pouch; unroll on work surface. Roll into 13 x 9-inch
rectangle. Place crust over filling; trim edges to fit.
- Spray crust with butter-flavor
- Bake 14 to 16 minutes or until browned.
- Reduce oven temperature to 350 degrees
- 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.
prep time 15 min
total time 1 hr 25 min
Pecans are not only delicious in desserts, they’re high in fiber, low in sodium
and a good source of B vitamins.
Nutrition Facts Serving Size: 1 Serving Calories 772 Total Fat 41g Saturated
Fat 12g Sodium 295mg Total Carbohydrate 101g Dietary Fiber 3g Protein8g
% Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0%
Exchanges: 1 Starch; 5 1/2 Other Carbohydrate; 1 High-Fat Meat; 6 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Reprinted with permission from