August 29, 2018

Pecan Pie Cobbler

1 box refrigerated Pie Crust
2-1/2 c Light Corn Syrup
2-1/2 c Packed Brown Sugar
1/2 c Melted Butter
4 tsp Vanilla
6 Eggs, lightly beaten
2 c Chopped Pecans
cooking spray
2 c Pecan Halves
Vanilla ice cream
Heat oven to 425 degrees. Grease 13x9 glass baking dish with cooking spray. Remove 1 pie crust from pouch. Unroll on work surface. Roll into 13x9 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 filling into crust-lined dish. Remove 2nd pie crust from pouch and unroll on work surface. Roll into 13x9 rectangle. Place crust over filling, trimming edges to fit. Spray crust with butter-flavor cooking spray. Bake 14-16 min, or until browned. Reduce oven temperature to 350 degrees. Carefully spoon remaining filling over baked pastry. Arrange pecan halves on top in decorative fashion. Bake 30 min or until set. Cool 20 min on wire rack. Serve warm with ice cream.