Instructions:
Step 1: Heat the Baking Dish and the Crust
Preheat the Oven:
Preheat the oven to 425°F (220°C). This temperature allows the bottom crust to firm up fast enough before it can possibly become soggy.
Prepare the Baking Dish:
Coat a 13×9-inch (3-quart) glass baking dish with shortening or butter-flavor cooking spray.
Prepare the First Pie Crust:
On a clean kitchen work surface, roll out one of the pie crusts to a 13×9-inch rectangle.
Once you’ve whisked the mixture to a smooth and pliable consistency, you work it to fit into a greased baking dish (believe me, a 13-by-9-inch dish will do the trick), gently bashing it into place and trimming away any excess dough from the edges.
Pecan Pie Cobbler
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Step 2: Make the Filling
Mix the Filling Ingredients:
In a big bowl, stir:
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup melted butter
4 1/2 teaspoons vanilla
6 slightly beaten eggs
Mix until well combined and smooth.
Stir in the pecans:
Fold in 2 cups coarsely chopped pecans into the filling.
Add filling to crust:
Pour half the filling evenly into the prepared crust in the baking dish, smoothing it into an even layer.
Prepare the second pie crust:
When the pie filling has cooled, lay the second rolled-out pie crust (a 13×9-inch rectangle) over the filled pie. (Don’t push too hard or you’ll form holes in the bottom, which you don’t want.) Push around the edges for a tight fit, trimming off any excess dough when necessary.
Spray with cooking spray:
Spritz the top crust with butter-flavored cooking spray.
Bake the pie:
Put the dish in the oven on the lowest rack and bake until the crust is golden brown, about 14 to 16 minutes.
Pecan Pie Cobbler
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Step 4:Spread the Remaining Filling and Top With the Pecans
Reduce the oven heat to 350°F (175°C). Finally, pour the reserved pecan filling over the pre-baked crust, and use a spatula or the back of a spoon to spread it evenly around. Use 2 cups of pecan halves to decorate the top, being careful to create a pattern that is visually appealing and pack it down into the filling gently.
Shake off the excess flour, and transfer to a parchment lined baking tray to bake again;Repeat the above steps if making multiple batches, as you can only fit a limited number of tyropites in the baking tray to align them: Step 5: Final Baking and Serving
Final Baking:
Return the cobbler to the oven and bake for 30 minutes, or until the filling is set and the pecans toasted.
Cool the Cobbler:
Let the cobbler cool for about 20 minutes on a wire rack.
Serve:
Enjoy warm with a scoop of vanilla ice cream, which adds the ideal counterpoint of flavor and texture. Enjoy!
Serving Suggestions:
Tips to make your Pecan Pie Cobbler unforgettable:
Top with Ice Cream: Vanilla ice cream is the classic, but butter pecan ice cream is also a lovely match.
Whipped Cream: A dab of freshly whipped cream sprinkled with cinnamon adds a festive touch.
A drizzle of caramel sauce over each serving adds this final touch.
Pair it with: A cup of coffee, or a spiced latte for a cozy tasting dessert.
Pecan Pie Cobbler
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Storage and Meal Prep Tips:
Refrigerate: Leftover cobbler will keep in an airtight container in the refrigerator for up to 4 days. Store layers separately so that you can reheat pieces in a microwave for 20 to 30 seconds.
To freeze: This cobbler can go into the freezer before it is baked, or after. For freezing, wrap tightly in plastic wrap and then aluminum foil, and keep for up to 2 months. Defrost in the refrigerator overnight before baking or reheating.
Make-Ahead: Prepare the cobbler through the first baking step, then cover and refrigerate for up to 24 hours. When ready, bake as instructed and serve hot.
Reheating: To reheat the entire cobbler, put it in a 300°F (150°C) oven until warmed through, about 15 minutes.
Variations:
Put your spin on this Southern favorite with these delicious variations:
Chocolate Pecan Cobbler: If you want to go all out. Fold in about half a cup semi-sweet chocolate chips to the filling for some delicious, chocolaty goodness.
Maple Pecan Cobbler: For a homey variation, replace half a cup of the light corn syrup with pure maple syrup — it’ll imbue your cobbler with a lovely note of maple flavor.
Bourbon Infusion: For an edge in complexity and a little heat, mix 2 tablespoons of bourbon into the filling.
Nut Mix: If you want a more varied nutty character, consider a mix of pecans, walnuts or even hazelnuts.
Spiced Cobbler: Add a few shakes of cinnamon and nutmeg to the filling for a warm, spiced version that’s lovely in fall.
Conclusion:
This Pecan Pie Cobbler is going to one of your new favorites, honestly its rich and gooey layering along with the crunch of pecans is a wonderful combination you wouldn’t want to miss. It’s a showy dessert that’s nonetheless simple to prepare, a Southern baked good that puts comfort and sweetness on your table. Whether you’re making it for Thanksgiving, a family gathering or just because, you’ll love the smiles it brings.
