Pecan Pie Cobbler Recipe 415

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.

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.

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.

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.