Pecan Pie Cobbler

Pecan Pie Cobbler  

 
Ingredients:
 
1 box refrigerated pie crusts (softened as directed on box)
2-1/2 cups light corn syrup
2-1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream (if desired)


Directions:

Preheat oven to 425°F

• Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. 
• Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.

• In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. 
• Spoon half of filling into crust-lined dish. 
• Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. 
• Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.

• Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. 
• Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. 
• Bake 30 minutes longer or until set. 
• Cool 20 minutes on cooling rack. 
• Serve warm with vanilla ice cream.