Ingredients
1 box refrigerated pie crust softened to room temperature21/2 cups light corn syrup2 1/2 cups packed brown sugar1/2 cup butter melted41/2 teaspoons vanilla6 eggs slightly beaten2 cups coarsely chopped pecansButter-flavor cooking spray2 cups pecan halvesVanilla ice cream optional
How To Make Pecan Pie Cobbler
Heat oven to 425 degrees F.Grease 13×9, glass baking dish with shortening or cooking spray.
Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9″ 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 13×9″ rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.Bake 14 to 16 mins or until browned. Reduce oven temp. to 350.Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.Bake 30 mins longer or until set. Cool 20 mins on cooling rack.Serve warm with vanilla ice cream. if desired.