Pecan Pie Cobbler

By á-6416

1 cup:
cal 772
fat 41 (sat 12)
sod 295
carb 101
fiber 3
prot 8

Ingredients

• 1 box Pilsbury 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 tsp vanilla
• 6 eggs, slightly beaten
• 2 cups coarsely chopped pecans
• Butter flavor cooking spray
• 2 cups pecan halves
• Vanilla ice cream, if desired

Details

Servings 12
Preparation time 15mins
Cooking time 16mins

Preparation

Step 1

Heat oven to 425. Grease 13x9in glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9in rectangle; trim sides to fit baking dish. Place crust in dish.
In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into pastry lined dish. Remove second crust from pouch; unroll on work surface. Roll into 13x9 in rectangle; trim sides to fit baking dish. Place crust over filling. Spray crust with cooking spray.
Bake 14-16 min or until browned. Reduce oven temperature to 350.
Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.
Bake 30min longer or until set. Cool 20min on cooling rack. Serve warm cobbler with vanilla ice cream.