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Saturday, November 23, 2024

Pecan Pie Cobbler

A simpler way to serve pecan pie to a crowd. This cobbler combines flaky pie crust layers with classic pecan pie filling. Takes about an hour to make, serves 12-15 people, and tastes just like the traditional pie version.

Why Make This Version

Easier than making individual pies. Serves more people with less work. Uses store-bought pie crust to save time. Perfect for holiday gatherings or potlucks. Makes great leftovers and freezes well.

What You Need

  • Pie crusts: 2 refrigerated crusts (from 14.1-oz box), room temperature
  • Butter: 1 cup unsalted, melted and cooled
  • Dark corn syrup: 2 cups (Karo brand preferred)
  • Sugar: 2 cups granulated white
  • Eggs: 4 large, room temperature
  • Vanilla: 2 teaspoons pure extract
  • Pecans: 3 cups, mix of halves and chopped
  • Cooking spray: Butter-flavored preferred
  • Step-By-Step Instructions

    Set up (15 minutes)
    Heat oven to 350°F. Take pie crusts out 15 minutes before using. Spray 13x9 glass dish with cooking spray. Melt butter, let cool 5 minutes. Beat eggs in separate bowl
    Prepare first crust (5 minutes)
    Unroll one crust on clean counter. Roll gently to 13x9 inches. Press into dish - patch any tears. Don't trim edges
    Make filling (10 minutes)
    Mix melted butter, corn syrup, sugar, beaten eggs, vanilla in large bowl until smooth. Stir in 2½ cups pecans. Save ½ cup for topping
    Layer the cobbler (5 minutes)
    Pour half filling over bottom crust. Unroll second crust, roll to 13x9 inches. Place on filling. Pour remaining filling over top. Sprinkle with reserved pecans
    Bake and check (45-50 minutes)
    Bake at 350°F for 45 minutes. Check center - should be set but slightly jiggly. Add 5 minutes if needed. Top should be golden brown
    Cool and serve
    Cool 30 minutes minimum before cutting. Center keeps setting as it cools. Cut into squares - clean knife between cuts

    Getting Perfect Results

    Room temperature ingredients matter. Cold eggs make filling grainy. Check oven temperature with separate thermometer - most run hot or cold. Don't overbake or filling gets hard. Crust edges browning too fast? Cover with foil. Glass dish works better than metal - shows bottom browning.

    Common Problems Fixed

    Runny center? Bake 5 minutes longer. Hard filling? Checked too late - watch at 40 minutes. Soggy bottom? Didn't patch tears in crust. Grainy texture? Eggs were cold or sugar didn't dissolve. Pecans burnt? Oven too hot - use thermometer next time. Crust tears? Let warm up longer before rolling.

    Make It Ahead

    Assemble 24 hours ahead - wrap tight, refrigerate. Add 10 minutes to bake time if cold. Baked cobbler keeps 3 days room temperature, covered. Refrigerate up to week. Freeze up to 3 months wrapped well. Thaw overnight in fridge. Warm at 300°F for 15 minutes before serving.

    Serving Tips

    Best slightly warm or room temperature. Add vanilla ice cream or whipped cream just before serving. Cut smaller pieces - very rich. Use plastic knife for cleaner cuts. Transport in baking dish. Reheat individual pieces 15 seconds in microwave.

    Variations That Work

    Add 1 cup chocolate chips to filling. Try bourbon vanilla instead of regular. Switch dark corn syrup for light - use brown sugar instead of white. Make half batch in 8x8 pan - use one crust cut in half. Add ½ teaspoon cinnamon to filling. For extra crunch, brush top with egg wash, sprinkle with coarse sugar.

    Frequently Asked Questions

    Can I use store-bought pie crust?

    Sure - that's what I usually do. Saves a bunch of time.

    No corn syrup - now what?

    Maple syrup works fine. Gives it a different taste but still good.

    Better hot or cold?

    Hot's best, especially with ice cream. But room temp works too.

    Can I make it gluten-free?

    Yeah, just get gluten-free pie crust. Might be a bit different but still works.

    How do I keep leftovers?

    Cover it and leave it on the counter for a few days. Put it in the fridge if you want it to last longer.

    Some more ideas

    If you like pecans, try my pecan bars too - they've got a cookie bottom. The little pecan tassies are good for parties since they're bite-sized.

 

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