PECAN PIE COBBLER

Pecan Pie Cobbler image

Provided by Sharon Whitley

Time 1h5m

Number Of Ingredients 10

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1 box refigerated pie crusts, softened as directed on box
2 1/2 c light cornn syrup
2 1/2 c brown sugar, firmly packed
1/2 c butter, melted
4 1/2 tsp vanilla
6 eggs, slightly beaten
2 c coarsely chopped pecans
can(s) cooking spray, butter flavor
2 c pecan halves
vanilla ice cream, if desired

Steps:

1. Heat oven to 425. Grease 13x9 inch (3 quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9 inch rectangle. Place crust in dish; trim edges to fit
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla, and eggs with wire whisk. Stir in chopped pecans. Spoon half of the filling into crust lined dish. REmove second pie crust from pouch; unroll on work surface. Roll into 13x9 inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. Bake 14-16 minutes until browned. Reduce oven temperature to 350. Carefull spoon remaing filling over baked pastry; arrange pecan halves on top. Bake a30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with ice cream.