Easy Pecan Pie Bubble Up (Print version)
Gooey pecan pie filling baked with biscuit pieces into a warm shareable dessert. No crust needed.
# Ingredients:
For the filling and biscuits
01 -
1 1/2 cups (355 ml) light corn syrup
02 -
3/4 cup (165 g) packed light brown sugar
03 -
1/4 cup (60 g) salted butter, melted and cooled slightly
04 -
3 large eggs
05 -
2 teaspoons vanilla extract
06 -
2 (16.3 oz / 460 g) cans refrigerated homestyle biscuits, 10 biscuits total
07 -
1 1/2 cups (170 g) chopped pecans
For the glaze
08 -
1/2 cup (60 g) powdered sugar
09 -
1 tablespoon (15 ml) milk
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Generously spray a 9-by-13-inch baking dish with cooking spray.
02 -
In a large bowl, stir together the corn syrup, brown sugar, melted butter, eggs, and vanilla until completely smooth and no streaks of egg remain.
03 -
Cut each biscuit into 8 pieces. Add the biscuit pieces and chopped pecans to the bowl and fold gently until everything is evenly coated.
04 -
Spread the mixture into the prepared dish. Bake for 45 to 50 minutes, until the top is deep golden and the edges bubble. The center will still look slightly jiggly. Tent with foil if the top browns too quickly.
05 -
Let the pan rest on a wire rack for 20 minutes so the filling sets. Whisk the powdered sugar with the milk until smooth, then drizzle over the top before serving.
# Good to know:
01 -
Best served slightly warm while the glaze is soft.