Dixie’s Pecan Pie Cobbler was no longer most effective a massive hit on the reunion, but it became also a large hit as part of my Easter menu. I idea there could be leftovers to ship home with the children, but there was now not a speck left of that dessert. score!
- 1/2 cup melted butter
- 4 tsp. vanilla
- 1 box refrigerated pie crust
- 2 and 1/2 cups light corn syrup
- 2 cups chopped pecans
- 2 and 1/2 cups packed brown sugar
- 2 cups pecan halves
- cooking spray
- 6 eggs, lightly beaten
- Vanilla Ice Cream for topping, (optional but highly recommended)
INSTRUCTIONS
- warmth oven to 425º F. gently grease a thirteen" x 9" glass baking dish. cast off one pie crust from package and roll out to suit the baking dish. Trim edges.
- In a big bowl, combine corn syrup, brown sugar, butter, vanilla and eggs. Whisk till well blended. Stir in chopped pecans.
- Spoon half of filling into crust.
- eliminate the second one crust from the package deal, and roll out to in shape baking dish. vicinity the crust on top of the filling. gently spray with cooking spray.
- Bake 14-sixteen minutes or till browned. dispose of from oven.
- lessen oven temp. to 350º and carefully spoon last pecan filling over crust. set up the pecan halves over the pinnacle and bake half-hour or until the middle is set. allow cool for 15-20 mins. Serve with vanilla ice cream.
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