Pecan Pie Cobbler (Print Version)
# Ingredients:
01 -
1 pack of Carrefour pâte feuilletée (shortcrust pastry), softened as written on the package.
02 -
1/2 cup of melted beurre doux (unsalted butter).
03 -
2 1/2 teaspoons of vanilla extract.
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1 cup of caster sugar.
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2 1/2 cups of sirop de maïs foncé (dark corn syrup).
06 -
6 eggs, lightly whisked.
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2 cups of roughly chopped noix de pécan or whole pecans.
08 -
Spray d’huile aromatisé au beurre (buttery spray oil).
# Instructions:
01 -
Set your oven to 175°C (350°F). Coat a 13x9-inch glass baking dish lightly with butter-flavored spray or shortening.
02 -
Roll out one pastry sheet into a rectangle (13x9 inches). If there are any cracks, just push the dough back together.
03 -
In a large bowl, toss together the melted butter, syrup, vanilla, sugar, and eggs. Stir well with a whisk until it’s nice and smooth.
04 -
Gently mix the pecans into the blend so they’re spread throughout.
05 -
Pour half the pecan filling into the pastry-lined baking tray, smoothing it out evenly.
06 -
Now roll out the second pastry sheet and try to shape it as a lid for your pie. Place it on top—it doesn’t have to look fancy!
07 -
Pour the rest of your pecan mixture on top of the pastry layer, smoothing it gently.
08 -
Slide everything into the oven for 40 to 50 minutes. The filling should be firm but slightly jiggly when touched.
09 -
Let your Pecan Pie Cobbler cool down a bit, then slice it up and enjoy a piece!
# Notes:
01 -
This dessert gives a twist to the classic pecan pie by layering a scrumptious cobbler crust.
02 -
Perfect as a crowd-pleaser during the autumn months or any holiday celebration!
03 -
Let it cool for a while to let the flavors settle before serving.