Ingredients:
One box of chilled pie crust that has come to room temperature
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup melted butter
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream (optional)
Instructions:
Preheat the oven to 425°F (220°C).
Grease a 13×9-inch glass baking dish with shortening or cooking spray.
Remove one pie crust from the pouch and unroll it on a work surface. Roll it into a 13×9-inch rectangle. Place the crust in the baking dish and trim the edges to fit.
In a large bowl, stir together the corn syrup, brown sugar, melted butter, vanilla, and eggs using a wire whisk. Stir in the chopped pecans. Spoon half of the filling into the crust-lined dish.
Remove the second pie crust from the pouch and unroll it on a work surface. Roll it into a 13×9-inch rectangle. After arranging the crust above the filling, cut the edges to fit. Spray the crust with butter-flavor cooking spray.
Bake for 14 to 16 minutes or until the crust is browned. Reduce the oven temperature to 350°F (175°C).
Carefully spoon the remaining filling over the baked pastry. Place the pecan halves in a beautiful arrangement atop.
Bake for an additional 30 minutes or until the filling is set. Cool on a cooling rack for twenty minutes.
Serve the Pecan Pie Cobbler warm, optionally topped with vanilla ice cream.
Enjoy your delicious Pecan Pie Cobbler!