This Pecan Pie Cobbler changes traditional pecan pie into a heavenly cobbler; The bottom crust is topped with Tasty pecan custard, with another layer crust of pecans. I know you ask how the hack is this considered a Cobber when there is no Fruit involved. Let me give you a little history lesson about where cobbler started and what dish can be regarded as a cobbler.
History Lesson on Cobblers:
“Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together. The origin of the name cobbler, recorded from 1859, is uncertain: it may be related to the archaic word cobeler, meaning "wooden bowl”. Or the term may be due to the topping having the visual appearance of a 'cobbled' stone pathway rather than a 'smooth' paving which would otherwise be represented by a rolled-out pastry topping. Cobbler is a dish consisting of a fruit or savory filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the United Kingdom) before being baked. Some cobbler recipes, especially in the American South, resemble a thick-crusted, deep-dish pie with both a top and bottom crust. Cobbler is part of the cuisine of the United Kingdom and United States and should not be confused with a crumble.
Now that you have the history down, let me tell you, I do not consider myself the best baker. But this super easy-to-follow recipe will make your family and friends think you have been baking in the kitchen all day. To speed up the time of prepping and baking, I go with the refrigerated brought pie crust. When I’m in the mood to be in the kitchen baking all day, I’ll make my pie crust from scratch. This pecan cobbler is also one of my desserts that my staff request for me to make. One of my employees thought she would never like pecans as a dessert; at first, she didn’t want to try it because pecan wasn’t something enjoyed eating, but when the other staff member went for seconds, she wanted to see what all the waved was all about. Well, let say she felled in love and request I make it at least once a month. I think this is a great fall recipe for the holiday season. If you love to have ice cream with your pie, Vanilla Bean goes so well with this cobbler.
Now lets get to this crunchy pecans and oozing with Gooey Caramel Pecan Pie Cobbler Recipe
2 Cup Chopped Pecan
2 Cups Pecan Halves
2 ½ Cups Packed Brown Sugar
2 ½ light Corn Syrup
1 Box Refrigerated Pie Crust (I use Pillsbury 14.1 oz)
4 Tsp Vanilla
½ cup Melted butter
6 Eggs lightly beaten
The first thing you want to do is Pre Heat your oven to 425 F. Lightly grease a 13x9 Glass Baking dish.
Remove One Pie Crust from the package and roll out to fit your baking dish. Trim the edges
You want to bring together brown sugar, butter, corn syrup, vanilla, and eggs in a large bowl.
Whisk until well combined. Now stir in chopped pecans.
Next, Spoon half of the filling into the crust.
Remove the second crust and roll out to fit your baking dish.
Place The second crust on top of the filling. Now you want to spray with cooking spray gently.
Bake for 15-16 minutes in the oven or until browned. Remove from oven
Reduce your oven temperature to 350 and spoon remaining pecan filling over the crust
You want to arrange the pecan halves over the top and bake for 25-30 minutes or until the center is set.
Let cool for 30 minutes. Best serve with Vanilla Bean Ice Cream