![]() I always use light corn syrup because that’s what I usually have on hand. It has the consistency of a cobbler, not a pecan pie.Īlso, if you change or replace ingredients, it’s not the same recipe and will not turn out like the original recipe.įrequently Asked Questions Do You Use Light Or Dark Corn Syrup To Make Pecan Pie Cobbler? However, because this recipe is a cobbler, it will not be set up as firm as a traditional pecan pie. The pecan cobbler will set more as it cools. It’s also good served at room temperature. It’s best served warm with a big scoop of vanilla ice cream. Let cool on a wire rack for 15-20 minutes. ![]() I always give the pecan pie filling another quick stir before pouring over the top crust.Īrrange pecan halves over the top and bake for 30 minutes or until the center is set and the cobbler is golden brown. Reduce the oven temperature to 350✯ and carefully spoon the remaining pecan pie filling over the crust. Remove From Oven and Add Remaining Pecan Filling You’re going to add the remaining pecan pie filling in the next step. So now you’ve got the bottom crust in the baking pan, topped with half of the pecan filling, and topped with the second pie crust.īake for 14-16 minutes or until browned. Lightly spray the top crust with cooking spray. Place this crust on top of the filling in the 13×9 baking dish. Remove the second crust from the package. Spoon half of the filling on top of the pie crust in the baking dish. Beat with a wire whisk until the mixture is well combined. ![]() In a large bowl, combine the corn syrup, brown sugar, butter, vanilla, and eggs. Place it in the baking dish, trim the edges, and set aside. Remove one of the pie crusts from the package and roll it out to fit the baking dish. While the oven is preheating to 425º F, lightly grease a 13″ x 9″ glass baking dish. Steps to Make Dixie’s Pecan Cobbler Recipe Yes, this recipe calls for chopped pecans and pecan halves.
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