Pecan Pie Cobbler Recipe by
Don't hesitate to cook it a bit longer than the recommended 30 minutes; my average cooking time have been between 35-40 minutes.
Best served warm with vanilla ice cream.
If serving as an after-dinner dessert, I like to put it in the oven on 200 degrees during dinner so it's nice and warm for serving.
Ingredients
1 box Pillsbury™ refrigerated pie crust, softened as directed on box
2 1/2 c. light corn syrup
2 1/2 c. packed dark brown sugar
1/2 c. butter, melted
4 1/2 tsp. vanilla
6 eggs, slightly beaten
2 c. coarsely chopped pecans
1 1/2 to 2 c. pecan halves
butter or butter-flavored cooking spray (just enough to coat the baking dish.
Instructions
Heat oven to 425°F. 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.
In large bowl, stir corn 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 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 to 16 minutes or until browned. Reduce oven temperature to 350°F. 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.
In large bowl, stir corn 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 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 to 16 minutes or until browned. Reduce oven temperature to 350°F. 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.