"This Pecan Pie Cobbler is magical. It's all the best parts of pecan pie and cobbler combined into one gooey, caramel-y, crunchy, cake, cobbler-y, delicious dessert that's going to blow your mind. And, it tastes exactly like a pecan pie. The store-bought crust is sandwiched between layers of an easy pecan pie filling. So you taste crust, filling, and pecans in every bite. Top with vanilla ice cream for a decadent and easy holiday dessert."
"Heat oven to 425 degrees F. Grease a 13×9 inch (3 quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from the pouch. Unroll on a work surface. Roll into a 13×9-inch rectangle. Place crust in dish and trim edges to fit. In a large bowl, stir corn syrup, brown sugar, butter, vanilla, and eggs with a wire whisk. Stir in chopped pecans."
Pecan Pie Cobbler blends pecan pie filling and cobbler textures into a gooey, caramel-y, crunchy cake-like dessert that tastes like pecan pie. A store-bought pie crust is rolled to fit a 13×9-inch dish and becomes the base and mid-layer. A rich filling of corn syrup, brown sugar, melted butter, vanilla, eggs, and chopped pecans is split; half is baked beneath a crust, and the remainder is spooned over a pre-baked pastry before arranging pecan halves on top. Baking finishes the set, producing a warm, saucy center and crunchy nuts. Serve warm with vanilla ice cream. Store at room temperature up to three days or refrigerate up to five days.
Read at Alternative Medicine Magazine
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