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 PIE DUMP COBBLER

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat eggs, brown sugar, caramel topping and 1/4 cup melted butter with whisk until well blended. Stir in pecans. Pour mixture into pan; spread evenly over bottom of pan. Sprinkle top with dry cake mix; gently shake pan to distribute evenly. Pour 3/4 cup melted butter over top, tilting pan to cover as much of top with butter as possible.
• Bake 25 to 30 minutes or until top is light golden brown, mostly dry on top and bubbling around edges. Cool 20 minutes before serving. Use large spoon for serving. Top individual servings with ice cream, if desired.
• Store loosely covered in refrigerator.

PECAN PIE COBBLER

Steps:

• Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat pan until butter is melted, 3-5 minutes. Meanwhile, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until combined., Remove baking pan from oven; add batter. Sprinkle with pecans, brown sugar and toffee bits. Slowly pour boiling water over top (do not stir). Bake, uncovered, until golden brown, 30-35 minutes. Cool on wire rack for 30 minutes (cobbler will thicken upon cooling). Serve warm, with ice cream if desired.

PECAN PIE COBBLER

Steps:

• 1. Heat oven to 425. Grease 13x9 inch (3 quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9 inch rectangle. Place crust in dish; trim edges to fit
• 2. In large bowl, stir corn syrup, brown sugar, butter, vanilla, and eggs with wire whisk. Stir in chopped pecans. Spoon half of the filling into crust lined dish. REmove second pie crust from pouch; unroll on work surface. Roll into 13x9 inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. Bake 14-16 minutes until browned. Reduce oven temperature to 350. Carefull spoon remaing filling over baked pastry; arrange pecan halves on top. Bake a30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with ice cream.

PECAN PIE COBBLER

Steps:

• 1. Heat oven to 450. Grease 13x9 glass baking dish with cooking spray. Remove 1 pie crust from pouch, unroll on work surface. Roll into 13x9 inch rectangle. Place crust in dish trim edges to fit.
• 2. In a bowl stir in syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust lined dish. Remove second pie crust from the pouch, unroll on work surface. Roll into 13x9 inch rectangle. Place crust over filling trim edges to fit. Spray crust with butter flavor cooking spray.
• 3. Bake 14-16 minutes or until browned. Reduce oven temperature to 350. Carefully spoon remaining filling over baked pastry, arrange pecan halves on top in decorative fashion.
• 4. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

PECAN PIE COBBLER

Steps:

• Preheat oven to 375°F. Place a 9-inch or 10-inch cast-iron skillet in the oven to heat with the oven. Once preheated, add 1 stick butter to hot skillet and allow to rest in oven until melted.
• Meanwhile, combine the remaining Cobbler Batter ingredients in a bowl; set aside.
• In a separate bowl, make the Pecan Filling by combining the brown sugar, egg, vanilla, salt, melted butter, bourbon, and pecans. Stir until sugar is partially dissolved.
• Carefully remove skillet from oven. Pour batter over melted butter (do not stir-the batter should be separated from the butter). Pour Pecan Filling in center of skillet. Transfer to oven and bake until browned and edges slightly pull away from pan, 30 to 35 minutes. Brush with maple syrup, if desired. Serve warm.

PECAN PIE COBBLER

Steps:

• Position a rack in the center of the oven and preheat oven to 350 degrees F. Place the butter in an 8x8-inch ceramic baking dish or similar 2-quart baking dish. Pop the dish into the oven until the butter melts, about 5 minutes. Set the dish with melted butter aside.
• In a medium mixing bowl, prepare the cobbler batter: add the all-purpose flour, whole wheat flour, light brown sugar, baking powder, salt, and cinnamon. With a fork, stir to combine. Pour in the milk, rum, and vanilla extract, then stir with the same fork, stopping as soon as the flour disappears.
• In a small mixing bowl with a clean fork, stir together the topping ingredients: brown sugar and pecans.
• With a small spoon, dollop the batter over the melted butter. Use the back of the spoon to gently smoosh it into an even layer. DO NOT STIR. Sprinkle the topping evenly over the cobbler batter. It will feel like an excessive amount, but keep going (this is pecan pie cobbler after all!).
• Last, slowly and evenly pour hot water over the entire cobbler, covering the whole surface. It will look like a wet mess. Again, DO NOT STIR.
• Line a rimmed baking sheet large enough to hold the dish with parchment paper for easy clean up (This will catch any delicious molten caramel that bubbles over). Carefully set the pan on top and slow and gently transfer to the oven, being careful not to splatter. Bake uncovered in the center of the oven for 30 to 40 minutes, or until the top is golden brown and looks dry on top. Transfer the baking pan to a wire rack and let cool for 20 to 25 minutes (the cobbler will continue to thicken as it cools). Serve warm, topped with vanilla ice cream.

PECAN PIE COBBLER

Steps:

• Preheat oven to 350 degrees. Place butter in a 9x13-inch pan. Place in oven until butter is melted. Watch it carefully so that you do not burn the butter.
• In a medium bowl, combine flour, granulated sugar, baking powder, and salt. Stir in milk and vanilla.
• Remove pan from oven as soon as butter is melted. Spoon batter evenly into pan.
• Sprinkle pecans, brown sugar, and toffee bits on top.
• Slowly pour boiling water evenly into pan on top of the batter. Do not mix.
• Bake uncovered for 30 minutes. Let cool 10 minutes and then serve warm with ice cream.

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.

PECAN PIE COBBLER

Steps:

• Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
• In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
• Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

PECAN PIE COBBER

Steps:

• Pre- Heat oven to 350. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray
• Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Pinch back together places that may have become torn.
• In large bowl, stir corn syrup, butter, vanilla, sugar and eggs with wire whisk.
• Stir in chopped pecans.
• Pour half of filling into crust-lined dish.
• Remove second pie crust from pouch; unroll on work surface. Spread the crust over the Pecan filling as best you can.
• Pour the rest of the filling over top of the crust
• Place in the oven and cook 40-50 minutes until the filling is set.
• Cool as long as you can stand to wait and then dig in.

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.

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.

PECAN PIE COBBLER

Steps:

• Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
• In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
• Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.