The perfect holiday dessert to feed your crowd!
If you love traditional pecan pie, then this dish will wow you as well.
So I took last week off {with regular blog posts...golly other social media stuff never ends} since the week prior was all about my HOLIDAY GIFT GUIDES.
Did you see them?
I posted five days in a row {wine may have been consumed by day 5} showcasing my hand-picked gift items for teenagers and college students, grandparents, husbands and wives, babies and toddlers and adolescents.
I do this every year because you all ask! And in all honesty, it is a LOT of work, but it is also a lot of fun. And in the end I get some of my Christmas shopping done too. Be sure to head on over and browse as little, as it will no doubt cross at least one person off your list.
Naturally, when I take a week off from posting, I no doubt wake up in a panic by about day six and have a freak out moment of what I'll be posting next.
It's the holidays!
People are craving recipes and I need to deliver, you know? This coming weekend is often one of my hightest web traffic weekends. It always amazes me how much traffic I even get on Thanksgiving Day! Are people really STILL not sure what they will make the day of? Or maybe they are just pulling up the recipe they already had in mind, who knows.
Either way, traffic is stellar.
Most are looking at my 3 Step Crock Pot Mashed Potatoes, my Crock Pot Mac-n-Cheese or any of my various pumpkin recipes. Often my Pumpkin Pie Cream Cheese Bars or my Iowa Pumpkin Sheet Cake.
Here's to hoping they now hit that Google bar and search...
Maple Pecan Pie Cobbler.
You guys. This dessert is incredible. If you've been following me for awhile then you know I'm not afraid to make a pie, they don't scare me. I just do not enjoy that they only feed eight people. Thanksgiving and Christmas is usually about feeding big crowds, so why not have enough of that one dessert they love to feed them all?
Enter in this cobbler. I've guesstimated it serves 24. TWENTY-FOUR! That's a nice crowd. It's very similar to traditional pecan pie, but I added the twist of pure maple syrup in the filling {the real stuff, not the fake crap} and a double crust.
Yes, two crusts are hidden in this gem!
You layer in the first crust, then some filling, then the other crust {double fun!} - followed by baking it a little bit - then MORE filling and whole pecans, finishing it off by baking it even longer. I hope you caught all of that.
It turns into this ooey, gooey delicious huge "cobbler". You dish it out with a spoon {no fancy pieces and edges for this dessert} and then generously dollup with vanilla ice cream or whipping topping. Whatever is your preference.
It is what you NEED to make for your Thanksgiving table. Among other things of course. But golly, if you are a pecan pie fan, this will stop you in your tracks.
Share this special dessert with your friends and family this holiday season. Nothing is better than sitting around the holiday table with the ones you love. The ones you may only see once a year and sometimes the ones that drive you bat *&$! crazy.
It's all part of the holiday process. It's ONE DAY. Be thankful you have a table to sit at and attend, as many do not. Never forget that.
As always if you make this recipe, please share on social media! Tag me at @sweetsavoryeats and I'll be sure to interact with your post. You guys are the ones who keep this food blog going.
Yield: 24
Maple Pecan Pie Cobbler
This cobbler tastes just like a traditional pecan pie, but with a twist! Perfect for your holiday guests.
prep time: 10 minscook time: 47 minstotal time: 57 mins
ingredients
- 2 refrigerated pie crusts
- 2 cups light corn syrup
- 2 cups brown sugar
- 1/2 cup pure maple syrup
- 1/2 cup butter, melted
- 6 eggs, beaten
- 2 t vanilla extract
- 2 cups chopped pecans
- 2 cups whole pecans
instructions
- Preheat the oven to 425 degrees and generously coat a 9x13 pan with cooking spray.
- In a large bowl combine the corn syrup, brown sugar, melted butter, maple syrup, vanilla and eggs. Whisk to combine. Add in the two cups chopped pecans and stir. Set this aside.
- Take one pie crust and on a lightly floured surface, roll out using a rolling pin to make it the same size as the bottom of your 9x13 pan. Gently lay into the bottom of the pan, then spoon half of the pecan filling onto the bottom crust.
- Take the second pie crust and again roll out to fit the 9x13 pan. Lay on top of the pecan filling. Spray this top layer lightly with cooking spray. Bake for 17 minutes.
- Remove from the oven and reduce the heat to 350 degrees. Pour the remaining pecan filling over the top crust. Then arrange the two cups of whole pecans on top. Bake an additional 30 minutes. Remove from the oven and allow to cool for at least 20 minutes.
- Serve warm or at room temperature with vanilla ice cream or whipped cream.
Created using The Recipes Generator
