Pecan Pie Cobbler Ingredients :
1 Box refrigerated pie crusts, softened as directed on box2 1/2 cups light corn syrup2 1/2 cups packed brown sugar1/2 cup butter, melted4 1/2 teaspoons vanilla6 eggs, slightly beaten2 cups coarsely chopped pecansButter-flavor cooking spray2 cups pecan halvesVanilla ice cream, if desired Directions :Heat oven to 425 degrees Fahrenheit. Grease 13 x 9 inch (3quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13 x 9 inch rectangle. Place crust in dish; trim edges to fir. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half or filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13 x9 inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. Bake 14 to 16 minutes 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 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.
Ingredients :
Directions :
1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
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, if desired
Heat oven to 425 degrees Fahrenheit. Grease 13 x 9 inch (3quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13 x 9 inch rectangle. Place crust in dish; trim edges to fir. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half or filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13 x9 inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. Bake 14 to 16 minutes 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 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.