Pecan Pie Cobbler
By á-42235
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 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
Preparation
Step 1
Heat oven toe 425*. Grease 9x13" glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 9x13" 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 a 9x13" rectangle. Place crust over filling; trim edges to fit. Spray crust with buttery flavored cooking spray.
Bake 14-16 minutes or until browned. Reduce oven temperature to 350*. 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
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