0:00
Today is dessert day and I'm going to
0:02
show you how to make a pecan pie
0:05
cobbler. It's kind of the best of both
0:09
worlds with this one. We got the pecan
0:11
pie and then a cobbler. Then we're going
0:13
to put them together. It's great for
0:15
fall and it's great for Thanksgiving
0:18
coming up because it's not your
0:20
traditional pecan pie in the shape of a
0:24
pie. We're still going to create that
0:26
delicious, ooey, gooey, thick
0:28
consistency of a pecan pie mixture.
0:32
Everything for that pecan pie mixture is
0:35
going to happen in a large mixing bowl.
0:38
Two types of sugar. We're going to add
0:40
in 1/2 cup of white granulated sugar and
0:44
then 1/2 cup of kind of a light brown
0:49
sugar is what I'm using, but you can use
0:50
the dark brown sugar if you want to do
0:56
Let's add that to the bowl.
1:05
Now, with the brown sugar,
1:07
we're going to pack it. So, just go in
1:09
to your brown sugar, pull it out, and
1:12
we're just going to pack it.
1:20
It should look like that.
1:22
There we go. Now, before we add anything
1:25
else, I'm just going to take a whisk and
1:27
blend the two sugars together.
1:32
Want those two combined.
1:36
Nothing like fall baking.
1:38
I've already done pumpkin for y'all.
1:40
I've done apple for you. And now I'm
1:43
doing the pecan for you.
1:46
I've done sweet potatoes.
1:50
Go back and check them out. All right,
1:54
Now, since we are going to be
1:56
incorporating eggs and melted butter at
1:59
some point, I went ahead and melted my
2:01
butter and that way it can kind of cool
2:04
down a little bit before we add it to
2:06
the eggs so we don't get scrambled eggs
2:07
in our mixture. Next, we're going to add
2:10
in this is a light corn syrup. You want
2:13
half a cup. Just add it to the sugars.
2:24
Now that my butter has had time to chill
2:27
a little bit, I'm going to add it in.
2:29
This was three tablespoons.
2:34
I've cracked three eggs into a small
2:36
bowl, and I'm just going to whisk them
2:39
up a little bit before I add it into our
2:46
Get it nice and frothy.
2:53
We're going to add in two teaspoons
3:04
We're going to take a whisk and we're
3:06
going to blend this all together.
3:09
You want to make sure everything is well
3:14
We're going to add in one tablespoon of
3:19
And then we're going to add in a pinch
3:21
of salt. Just a pinch. And blend that
3:29
Just spin the bowl. Spin the bowl.
3:34
Yeah, that looks good.
3:37
All right, we're done with the whisk.
3:42
We're going to add in
3:45
1 and 1/2 cups of chopped pecans.
3:50
It is a pecan pie cobbler. Need it.
3:55
Just fold it in with your spatula.
3:58
Now, I can definitely tell that it's
4:00
getting thick in there. That's what you
4:08
Now we're going to work on the cobbler.
4:11
The cobbler part of this is going to be
4:12
made using puff pastry. You only need
4:19
and you make sure it's thawed out. So
4:20
you can leave it in your refrigerator
4:22
overnight or you can follow the
4:24
instructions on the back of the package.
4:30
Now generally it comes in two. We only
4:34
need one for this recipe and we'll use
4:36
it for something else.
4:38
maybe for some appetizers.
4:44
So, we'll just save that one. Just put
4:45
it in a Ziploc bag and you can refreeze
4:47
it or you can just you put it in your
4:49
refrigerator for a day or two and use it
4:51
for something else. Now, what we're
4:52
going to do is take some flour, lightly
4:55
flour your work surface. It's just to
4:57
keep the dough from sticking.
5:01
Now, generally, it is folded into
5:03
threes. Take off the paper.
5:08
Then unfold it again. Take the paper
5:10
off. I'm just going to take a rolling
5:13
pin and I'm just going to slightly, ever
5:15
so slightly just roll it out.
5:22
Then just take a pizza cutter or a knife
5:26
and you just want to follow the lines
5:27
that was folded on and then just cut
5:35
Then you can separate them out. We're
5:38
going to be spraying a 9x5
5:40
by 3 inch pan. Now, this is like a
5:44
meatloaf pan or something that you would
5:47
cook your banana bread in. So, whatever
5:49
you have. I've got my ceramic one here.
5:52
Just make sure you spray it good.
5:55
And then we're going to place one of the
5:58
sheets of dough that we cut like that
6:00
into the bottom of the baking dish. Just
6:05
There we go. Now, we're going to go get
6:07
our pecan pie mixture.
6:11
Then get a scoop. We're going to place
6:13
half of the mixture into our baking dish
6:16
that we have lined with one of those
6:18
sheets of puff pastry.
6:32
And then you're going to take another
6:34
sheet of the puff pastry that we cut.
6:38
Put that on top of the mixture.
6:43
And then we're going to pour the rest of
6:49
Simple as that, right?
6:55
Set that off to the side. Now, we're
6:57
going to work on this and we're going to
6:59
make strips. Now I'm going to roll it
7:01
out just a little bit more so it's a
7:03
little longer in the width there. There
7:07
we go. Now I'm going to cut it through
7:11
Then I'll cut each one after that.
7:15
Right in the center of each one. So now
7:17
we have four. So we're going to go into
7:21
Now we have eight. And then we're going
7:30
You don't have to get your measuring
7:31
tool out for this. Just do your best.
7:34
Okay. We should have 16 strips
7:39
like that there. Now, we're going to
7:41
make a lattice work. Place four of the
7:43
strips on one side. We'll work with that
7:46
first. Just lay them on there. Don't
7:49
push them into there or anything right
7:54
And then we're going to lay the other
7:55
four. What we're going to do is snake
7:57
them in between that. So, this will be
8:01
Then we'll push this one underneath on
8:07
and then underneath. Just like that.
8:10
Pick up every other one.
8:13
All the way down to there.
8:16
We're going to put that on top.
8:28
like that. And then we'll bring up the
8:36
Bring the strip over right here. We'll
8:39
bring it down. Bring that one down. And
8:43
then we're going to bring this one up
8:46
Bring this one up a little bit.
8:50
Put this one down. Right there. Bring it
8:54
There we go. And we have a nice lattice
8:57
there. So, I'm going to flip this around
9:00
and we'll do this side. All right, we'll
9:03
just tuck in where needed.
9:08
I've whisked one egg with a little bit
9:10
of water. I'm just taking my basting
9:14
brush here and we're going to basee the
9:19
Give it a nice color on the top.
9:23
Now, what we're going to do is just take
9:25
a little bit of sugar and sprinkle it on
9:32
Now, in your oven, you're going to place
9:34
that one rack on the bottom, and then
9:36
you're going to place another rack on
9:38
top. Now, this will be placed on the
9:40
bottom rack, and our oven is going to be
9:45
You're going to bake it for 15 minutes.
9:48
Then we're going to lower the
9:49
temperature of the oven to 350° and bake
9:53
another 12 to 15 minutes till it's no
9:56
longer jiggly. And then you can place
9:59
this on the top rack and help get the
10:02
top lattice here nice and golden. And
10:04
it'll take about 5 to 8 minutes and just
10:06
raise your heat up to about 400 425. All
10:09
right, we'll be back. What do y'all
10:12
think? Pecan pie cobbler.
10:16
That looks delicious. Now, we let it
10:19
rest outside of the oven for about 30
10:21
minutes. It's still warm, though. But
10:23
we're going to try this with a scoop of
10:25
ice cream cuz isn't that what you
10:26
cobbler with? Just dive in like a
10:37
if y'all don't know, this is Thomas, my
10:39
husband, who stands behind the camera
10:42
and does the dishes.
10:45
So, I try to make as many dishes as I
10:48
>> She does a good job with that.
10:49
>> One of them will be this one right here.
10:51
So, he loves a good pecan pie. So, let's
10:53
see if this one suits the bill.
11:02
>> you guys. Look at that. And it is like
11:09
syrup right here. Oh my gosh.
11:13
Make two of these for your Thanksgiving
11:15
dessert table cuz you know one is not
11:18
going to make it. Look at how delicious
11:21
that looks. And he's paired that with
11:24
his eggnog Joy ice cream.
11:29
>> Now he's doing an ice cream review over
11:33
on his channel and he's got several
11:36
different flavors that he's going to
11:38
review that are like fun and
11:40
over-the-top ice creams. That'll be
11:43
delicious. All right. What do you think?
11:48
>> Is it better than a pecan pie?
11:52
>> Well, it's not as good as your homemade
11:55
pecan pie, but it is freaking good. It
11:57
>> is freaking good. All right, you guys.
12:00
Thumbs up on this one. If you're new to
12:03
the channel, hit the subscribe button
12:04
down below and the bell notification.
12:06
Now, I didn't tell you what his channel
12:07
is called, The Rational Reviewer. You
12:10
can go check him out over there.
12:12
All right, make sure you like, hype,
12:15
share, thumbs up, comment, whatever you
12:18
need to do. And we'll see y'all on the
12:20
next one. I'm super excited because it
12:22
is holiday time, fall time, and we're
12:25
bringing them out. I told you that.
