Easy Pecan Pie Cobbler Recipe (2024)

FAQs

How to know when pecan cobbler is done? ›

You take a clean tooth pick and poke it into the batter section of the cobbler. If the toothpick comes out clean, it's done. If there's raw batter clinging to it, bake it for a bit longer. This is the same thing you do when testing to see if a cake is done.

Pecan pie is a delightful concoction of pecan nuts mixed with a rich, caramelly filling made from eggs, butter, corn syrup, and sugar. The earliest pecan pie can be traced all the way back to the late 1800s, but it really peaked in the early 20th century when Karo™ syrup printed a pecan pie recipe on its bottles.

If your pecan pie is runny, simply bake it a bit longer, even up to 20 minutes. When the pie has been thoroughly baked, you'll be able to give it a gentle shake, and the middle will appear firm — if you've ever baked a pumpkin pie, it's the same concept.

Here's the thing to remember: If you're filling hasn't set, it means the bottom of the pie crust isn't fully cooked, either. You can prevent the outer crust from further darkening (or even burning) by covering it with aluminum foil or -- more attractively -- with what's known as a pie ring or shield.

Mistake: Baking at too high of a temperature

Cobblers need enough time in the oven for the topping to cook through and brown, but at too high a temperature, anything above 375 ℉, the fruit filling might not be cooked by the time the top is burnt.

Peach cobbler should be juicy and jammy, but not gooey – enveloped in a thick syrup that's formed as the juices bake. If your cobbler is gooey, it's a sign that there was too much cornstarch mixed with the peaches for the amount of juices that were released while baking.

Cobbler is sometimes described as a kind of fruit pie, but strictly speaking, the two are different. Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping.

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

A soupy pecan pie filling can be fixed by covering the crust in foil and popping it back into the oven at around 325 degrees Fahrenheit for approximately 20 to 30 minutes.

You can leave a pecan pie out of the fridge for up to four hours—just be sure to refrigerate it after that. If you've just baked your pie, be sure to let it cool completely before refrigerating—this is also an important step for food safety, as you don't want to put a piping hot pie in the fridge.

How to tell if pecan pie is bad? ›

Okay, if you are worried that your pecan pie is spoiled, then you need to smell it. We must say that it is extremely important, as it helps to avoid any kind of health problem. Once your pie gets spoiled, it will have an unpleasant odor and undesirable taste.

Once you hit the sweet spot where it looks done, take your slightly jiggly pecan pie out of the oven and place it on a wire cooling rack. The filling continues to cook and will fully set as the pie cools, so giving a pie plenty of time at room temperature before serving is important.

Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.

It will thicken up as it cools.

jiggle in the center when it's ready to take out of the. oven. If it's still liquid-like in the middle, it's too soon.

But a crumble is topped with a mixture of flour, butter, and sugar — no oats. Just remember that a true cobbler is made with a dough or batter topping that is thick enough to be spooned and dropped atop the sweet filling.

Yes, you can overcook a pecan pie.

A pecan pie is likely overcooked or has been in the oven too long if the top turns black or the filling starts to crack. Overbaking your pie can make it sticky or crunchy, causing the filling to become tough, hard, and difficult to eat.

If your oven bakes hot, make an adjustment in the recipe, but if your oven doesn't bake as hot as you'd like it do, bake cobbler at a slightly higher heat to encourage bubbling and browning.