Pecan Pie Cobbler
Pecan pie made like a cobbler with layers of crust
Equipment
- aluminum foil
- 8 x 8-inch baking dish
- 1 baking strip (see the note below for making a homemade strip)
- food thermometer
- aluminum baking pan
Ingredients
- 1 prepared refrigerated pie crust (or 1 crust from your favorite recipe)
- 1 ¼ cups light corn syrup
- 1 ¼ cups brown sugar, packed
- ¼ cup butter, melted
- 3 large eggs, well beaten
- 1 pinch of salt
- 2 teaspoons vanilla extract
- 1 cup pecans, chopped
- 1 ¼ cups pecans, whole
- cooking spray
Instructions
- Soak the baking strip in water for 5 minutes. Then, wring out the strip, place it around the baking dish, and secure it with the "belt" loop. If using a homemade strip, wet it, wring it out, and attach it to the baking dish with safety pins.
- Place a baking sheet in the middle of the oven and preheat the oven to 425°F.
- Spray the baking dish with cooking spray. Roll the pie crust large enough to cut (2) 8 x 8-inch squares. (The dough can be pieced together.) Cut both squares and place one into the bottom of the baking dish. Set aside.
- Use a whisk to make the filling by combining the corn syrup, brown sugar, butter, eggs, salt, and vanilla in a mixing bowl. Stir until well blended. Divide the filling and place into 2 bowls. In one bowl, add all the chopped pecans and stir. In the other bowl, add the whole pecans and stir.
- Pour the chopped pecan filling over the bottom crust. Add the second layer of crust and spray with cooking spray.
- Place the baking dish on the hot baking sheet and bake for 15 minutes. Remove from the oven and add the whole pecan filling to the cobbler. Place a sheet of aluminum foil over the pie and return to the oven.
- Reduce the oven temperature to 350°F and bake for 50-55 minutes or until a thermometer in the middle of the pie registers 200°F. Remove the aluminum foil sheet for the last 20-30 minutes of baking. Cool before serving.
Notes
Homemade Baking Strip
Make a homemade baking strip by following these steps:- Use an old towel that is a little thicker so it will hold enough moisture to keep the edges of the pie from overcooking.
- Cut the towel into a 2- to 3-inch-tall strip that will fit around the baking dish and overlap 3 inches.
- Soak the strip in water and then wring it out. The strip should be very wet but not dripping.
- Use safety pins to secure it around the baking dish.
Baking without a Baking Strip
If you do not use a wet baking strip, check the internal temperature of the middle of the pie after 30 minutes of the second baking time. Continue checking every few minutes until it reaches 200°F, then remove it from the oven. Be aware that the edges can harden without the baking strip.Heat the Baking Sheet
Heat the baking sheet in the oven so it reaches the same temperature as the oven when you place the cobbler on it to bake. This helps to prevent the bottom crust from becoming soggy.Purpose of Aluminum Foil
Sometimes, the pie will become too brown on top before it finishes cooking. A sheet of aluminum foil helps to prevent over-browning. You can place a sheet on the pie early and take it off during the last 20-30 minutes of browning, or place a sheet on top of the pie dish when you feel the pie is brown enough, but still has more baking time left to finish cooking.Use a Cooking Thermometer for Best Results
Pecan pies need to reach 200°F in the center to set. Use a thermometer to check the temperature. Keep a check on the pie in the last 15 minutes of baking. Remove the pie from the oven if it reaches 200°F before the baking time is up.Nutrition
Calories: 587kcalCarbohydrates: 79gProtein: 6gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 76mgSodium: 184mgPotassium: 191mgFiber: 3gSugar: 67gVitamin A: 262IUVitamin C: 0.3mgCalcium: 64mgIron: 2mg
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