PECAN PIE COBBLER
I couldn't find a recipe, so I took it upon myself to devise this amazing dessert that combines the ease of a cobbler and the rich flavor of pecan pie. It tastes even better with ice cream or whipped topping. -Willa Kelley, Edmond, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 411 calories, Fat 23g fat (8g saturated fat), Cholesterol 26mg cholesterol, Sodium 327mg sodium, Carbohydrate 51g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.
PECAN PIE DUMP COBBLER
We've found the most deliciously easy way to put a zero-effort spin on pecan pie. This dump dessert with a luscious, gooey, pecan pie-inspired filling and a crisp cake mix topping comes together in virtually no time but has tons of fall flavor. Adding a scoop of vanilla ice cream on top is extra indulgent-but a very good idea.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 610, Carbohydrate 62 g, Cholesterol 70 mg, Fat 6, Fiber 3 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 26 g, TransFat 1/2 g
PECAN PIE COBBLER
This pecan pie cobbler recipe is easy to make, and very tasty. The cobbler and sauce are created in one pan.
Provided by Jim Schiffman
Time 40m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 378.9 calories, Carbohydrate 66 g, Cholesterol 16.3 mg, Fat 12.7 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 4.4 g, Sodium 213.5 mg, Sugar 52.7 g
PECAN PIE COBBLER
A great pecan pie-like taste with cobbler crust on top. Easy to make and so tasty! Serve warm with ice cream or whipped cream.
Provided by Draco102000
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 458.9 calories, Carbohydrate 59.2 g, Cholesterol 82 mg, Fat 24.3 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 9.6 g, Sodium 262.5 mg, Sugar 40.7 g
PECAN PIE COBBLER RECIPE - (4.1/5)
Provided by lb6156
Number Of Ingredients 10
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. This recipe can be made up to 1 day ahead of time, covered, and kept in a cool place.
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
If you are a pecan pie lover this is a recipe for you. More servings of a favorite flavor.
Provided by Sharon Whitley
Categories Other Desserts
Time 1h5m
Number Of Ingredients 10
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.
CHOCOLATE PECAN PIE COBBLER
What a fun variation on a traditional Pecan Pie! Source: http://www.rhodesbread.com/recipes/view/chocolate-pecan-pie-cobbler
Provided by Rhodes Bake-N-Serv
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 361, Fat 15.4, SaturatedFat 3.9, Cholesterol 47.2, Sodium 109.3, Carbohydrate 55.7, Fiber 2.4, Sugar 32.5, Protein 5.1
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.
DIXIE'S PECAN PIE COBBLER
How to make Dixie's Pecan Pie Cobbler
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Heat oven to 425º F. Lightly grease a 13" x 9" glass baking dish. Remove one pie crust from package and roll out to fit the baking dish. Trim edges.
- In a large bowl, combine corn syrup, brown sugar, butter, vanilla and eggs. Whisk until well combined. Stir in chopped pecans.
- Spoon half of filling into crust.
- Remove the second crust from the package, and roll out to fit baking dish. Place the crust on top of the filling. Lightly spray with cooking spray.
- Bake 14-16 minutes or until browned. Remove from oven.
- Reduce oven temp. to 350º and carefully spoon remaining pecan filling over crust. Arrange the pecan halves over the top and bake 30 minutes or until the center is set. Let cool for 15-20 minutes. Serve with vanilla ice cream.
APPLE-PECAN PIE COBBLER
Steps:
- Preparation Toss together first 3 ingredients in a large bowl. Melt butter in a large skillet over medium-high heat. Add apple mixture and corn syrup to skillet; bring to a boil, and cook, stirring often, 10 minutes. Divide hot apple mixture evenly between 6 lightly greased 6-ounce ovenproof ramekins or custard cups. Spoon Pecan Pie Muffin Batter evenly over hot apple mixture. Bake at 425° for 15 to 20 minutes or until golden brown. Note: You can substitue 3 (12-ounce) packages frozen, cooked apples, thawed (such as Stouffer's Harvest Apples), for Granny Smith apples. Proceed with recipe as directed. Southern Living SEPTEMBER 2004
PECAN PIE COBBLER
Make and share this Pecan Pie Cobbler recipe from Food.com.
Provided by -Mary-
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1279.9, Fat 63.7, SaturatedFat 15.2, Cholesterol 170, Sodium 419.9, Carbohydrate 178.7, Fiber 6.3, Sugar 99.4, Protein 12.2
SLOW COOKER PECAN PIE COBBLER
How to make Slow Cooker Pecan Pie Cobbler
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- In a 3.5 - 4 quart slow cooker, spray with nonstick cooking spray, or use a slow cooker liner.
- Place an uncooked pie crust in the slow cooker and press up the sides about 1/2 inch. (I use a boxed mix like this.)
- Combine the remaining ingredients in a mixing bowl until well blended.
- Transfer to the slow cooker, pouring over the piecrust.
- Cover. Cook on High for 2 to 3 hours.
- NOTE: Check for doneness at 2 hours as one of my slow cookers only took 2 hours to make this while the other one took 3. Since all slow cookers crock differently, keep an eye on yours.
PECAN PIE COBBLER (RECIPE FROM PILLSBURY)
How to make Pecan Pie Cobbler (Recipe from Pillsbury)
Provided by @MakeItYours
Number Of Ingredients 10
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.
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