PECAN PIE COBBLER

Ingred*ents

• 1 box refrigerated pie crust softened to room temperature
• 21/2 cups light corn syrup
• 2 1/2 cups packed brown sugar
• 1/2 cup butter melted
• 41/2 teaspoons vanilla
• 6 eggs slightly beaten
• 2 cups coarsely chopped pecans
• Butter-flavor cooking spray
• 2 cups pecan halves
• Vanilla ice cream optional

How To Make Pecan Pie Cobbler

1. Heat oven to 425 degrees F.
2. Grease 13×9, glback baking dish with shortening or cooking spray.
3. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9″ rectangle. Place crust in dish; trim edges to fit.
4. 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.
5. 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.
6. Bake 14 to 16 mins or until browned. Reduce oven temp. to 350.
7. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.
8. Bake 30 mins longer or until set. Cool 20 mins on cooling rack.
9. Serve w*rm with vanilla ice cream. if desired.

Credit: allwecook