Ingredients:
1 box refrigerated pie crust, softened 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)
How To Make Pecan Pie Cobbler:
Preheat the oven to 425 degrees F.
Grease a 13×9 glass baking dish with shortening or cooking spray.
Take one pie crust from the pouch; unroll it on a work surface and roll it into a 13×9″ rectangle. Place the crust in the dish and trim the edges to fit.
In a large bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, and beaten eggs. Stir in the chopped pecans. Spoon half of the filling into the crust-lined dish.
Take the second pie crust from the pouch; unroll it on a work surface and roll it into a 13×9″ rectangle. Place the crust over the filling and trim the edges to fit.
Spray the crust with butter-flavor cooking spray.
Bake for 14 to 16 minutes or until browned. Reduce the oven temperature to 350.
Carefully spoon the remaining filling over the baked pastry; arrange pecan halves on top in a decorative fashion.
Bake for an additional 30 minutes or until set. Allow it to cool for 20 minutes on a cooling rack.
Serve warm and, if desired, with vanilla ice cream.