Chocolate Pecan Pie Cobbler Food

PECAN PIE COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour 1/2 cup melted butter into a 9x13-inch baking pan.
• Combine 1 cup sugar, milk, and flour in a bowl. Pour mixture into the baking pan with the melted butter.
• Combine pecans, eggs, 2/3 cup sugar, molasses, corn syrup, 1/3 cup butter, and vanilla extract in a bowl and pour into the baking pan over the flour mixture.
• Bake in the preheated oven until set, 35 to 40 minutes. Serve warm.

PECAN COBBLER

Steps:

• Preheat oven to 350 degrees.
• Spray baking spray in a 9x13 baking pan, then pour butter into pan and sprinkle with chopped pecans.
• In a large bowl whisk together the milk, vanilla and sugar.
• Add in the flour, baking powder and salt and whisk until just combined.
• Spoon batter over the butter and pecans, careful to not mix the butter in.
• Sprinkle the brown sugar over the batter.
• Gently pour the water over the batter and sugar.
• Bake for 30-35 minutes. Cool for 10 minutes before serving.

CHOCOLATE PECAN PIE

Steps:

• Preheat the oven to 375 °F.
• Cover bottom of pie crust with pecans.
• In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.
• Bake for 10 minutes. Lower the oven temperature to 350 °F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack.

CHOCOLATE PECAN COBBLER (PAULA DEEN)

Steps:

• Preheat the oven to 350 degrees F.
• Put the butter in an 8 by 8-inch baking dish and put the dish in the oven until butter is melted, about 3 to 4 minutes. Remove the baking dish from the oven and set aside.
• In a medium bowl combine 3/4 cup of the sugar, the flour, and 2 tablespoons cocoa.
• Add the milk and vanilla, whisking until smooth.
• Pour over the melted butter in the baking dish.
• In a separate medium bowl, combine the remaining 1 cup of sugar, remaining 4 tablespoons of cocoa, the pecans, and toffee bits; sprinkle evenly over the sugar mixture.
• Slowly pour boiling water over top of the cobbler.
• Bake until top of the cobbler looks set, about 40 to 50 minutes.
• Serve warm with ice cream, Caramel Whipped Cream and pecans, if desired.
• To make the Caramel Whipped Cream: Combine the cream and sugar in a medium bowl and beat with a whisk or beater until soft peaks form. Add the caramel syrup, and lightly fold together.

CHOCOLATE PECAN PIE COBBLER

Steps:

• Cut each roll into fourths. In a large bowl, combine corn syrup, sugar, eggs and rum flavoring. Stir in pecans and chocolate chips. Add roll pieces and toss gently until well coated.
• Pour mixture into a sprayed 9 x 13-inch baking dish. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 20-25 minutes.
• Cover with foil last 10 minutes to prevent over browning. Serve warm with ice cream, if desired.

BOURBON AND CHOCOLATE PECAN PIE

Steps:

• To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
• Preheat the oven to 350 degrees F.
• To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
• Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.

PECAN PIE COBBLER

Steps:

• Place butter in a 9x13-inch cake pan or casserole dish and put in the oven. Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, sugar, milk, and vanilla in a bowl. Stir to combine but don't overmix; batter must be of pouring consistency. If batter is too thick, add more milk.
• Mix brown sugar and cinnamon together in a small bowl.
• Remove melted butter from the oven and sprinkle pecans over top. Without mixing or stirring, pour batter over the pecans, sprinkle with brown sugar mixture, and carefully pour hot water over top.
• Bake in the preheated oven until golden brown, 30 to 35 minutes.