Pecan Pie Cobbler

Pecan Pie Cobbler

Ingredients

1 box refrigerated pie crusts, softened as directed on the box

2 1/2 c corn syrup, light

2 1/2 c brown sugar, firmly packed

1/4 c butter, melted

4 1/2 tsp vanilla extract

6 eggs slightly beaten

2 c coarsely chopped pecans

cooking spray, butter flavor

2 c pecans, halved

vanilla ice cream if desired

Directions:

1 Heat oven to 450. Grease 13x9 glass baking dish with 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 a bowl stir in 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 the 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.

3 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.

4 Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.