Caramel Pecan Pie Cobbler
All the glory of Caramel Pecan Pie in a casual, “dig in” dessert! Enough to feed a bunch, the lip smacking caramel and sweet crunchy pecans mixed amongst chunks of tender pie crust, hits all the right notes of its more sophisticated sibling!
Caramel Pecan Pie Cobbler
2 refrigerated pie crusts or homemade pie crust for 2 piecrusts (recipe in notes)
2 1/2 cups brown sugar
1/2 cup butter melted + 1 tablespoon
2 1/2 cups light corn syrup
1 tablespoon vanilla extract
1/2 teaspoon salt
6 eggs beaten lightly
1/3 cup heavy cream
2 cups chopped pecans
1 1/2 cups pecan halves
-Preheat oven to 400 degrees. Grease the bottom of the dish (9 X 13 inch baking or casserole dish) with non-stick spray.
-Roll out one pie crust into a rectangular shape, the approximate size of your baking dish and place it in the bottom. (It does not need to be perfectly formed or fit exactly and does not need to go all the way up the sides of the casserole dish. In the finished product, it will be broken apart into pieces anyway.)
-Into a large mixing bowl, add the brown sugar, melted butter, corn syrup, eggs, salt, cream and vanilla extract. Mix well with a wire whisk. Stir in the 2 cups of chopped pecans and mix again. Pour half of the this mixture over the pie crust.
-Roll out the second pie crust and place it on top of the mixture (again, the crust does not need to be rolled out perfectly nor completely cover the filling).
-Brush or spoon the tablespoon of melted butter over the crust and bake for approximately 15 minutes or until the crust is golden brown.
-Remove from oven and turn the oven down to 350 degrees.
-Stir the remainder of the pecan pie mixture and pour over the cooked crust. Add the 1 1/2 cups of pecan halves to the top of the cobbler. (Either sprinkle the pecans randomly or place in a decorative arrangement). Bake again for 30 minutes.
-Allow the pecan pie cobbler to cool for at least 30 minutes before serving. Serve with a scoop of vanilla ice cream or sweetened whipped cream on top if desired. Serves 8 - 10.
Mix the ingredients for the filling until smooth then stir in the chopped pecans.
Roll out half the pastry to the size of the baking dish and layer it on the bottom.
Spoon half of the filling over the bottom crust.
Roll out the other half of the pastry, and place it over the first layer of filling. Bake for 15 minutes. Pour the remaining half of filling over the top of the crust, top with pecan halves and bake again for another 30 minutes.
Let baked Cobbler cool for 30 minutes then spoon out of the casserole dish onto dessert plates.
Serve with ice cream of sweetened whipped cream, warm or chilled.
PERSNICKETY NOTES:
A Buttery Flaky Homemade Pie Crust for Cobbler:
1 1/4 cups flour (plus more for rolling)
1/2 teaspoon salt
3 tablespoons butter, chilled and cubed
1/3 cup vegetabl4e shortening, chilled
1/4 cup ice cold water
-Place flour, salt and butter in a food proceesor. Pulse 10 times or until the dough is the consistency of bread crumbs.
-With the motor running on low, add 2 1/2 tablespoons water in through the tube feeder. Turn the speed up to high and process for 30 seconds or until the dough comes together in a ball. (Be sure not to process for over 30 seconds.)
-Turn the dough out onto a lightly floured sruface or parchment paper. If dough will not hold a ball shape add the other 1/2 tablespoon of water and knead just 3 or 4 times to bring the dough into a ball (the less you handle the dough, the flakier your pie crust will be.) Push the dough into a flat round disc then wrap securely with cling wrap. Chill for at least 30 minutes or up to one hour.
-Remove from fridge then sprinkle work surface with flour. Place the dough disc in the center and flour your rolling pin. Working from the center, gently roll the dough one direction, then turn the dough around and again, roll from the center to the edges, moving the dough a 1/4 turn after a couple of rolls in each direction. If dough becomes sticky, sprinkle more flour onto the surface of the dough or rub it onto the rolling pin. (Brush off excess flour with a dry pastry brush as you work.)
-Continue until your dough reaches its desired size. If rolled out onto parchment paper, lift under the paper and turn the dough upside down onto the pie plate or other container. (In this case, roll out into a basic rectangle, the size of the baking dish you are using. Invert into the dish and push dough into the nooks and crannies of the baking dish.)
-Follow the direction above to use the pastry in the Cobbler recipe.
