1 box refrigerated pie crusts, softened as directed on the box
2 1/2 C light corn syrup
2 1/2 C packed brown sugar
1/2 C butter, melted
4 1/2 tsp vanilla
6 eggs, lightly beaten
2 C coursely chopped pecans
butter flavor cooking spray
2 C pecan halves
vanilla ice cream, if desired
Instructions
Heat oven to 425 degrees. Grease 13x9 in glass baking dish with shortening or cooking spray. Remove 1 pie crust from package, unroll on work surface. Roll into a rectangle to fit the baking dish. Place crust in dish, trim edges to fit.
In a large bowl, stir in corn syrup, brown sugar, butter, vanilla and eggs with a wire whisk. Stir in chopped pecans. Spoon half of filling into crust lined dish. Remove second pie crust from package, roll into a rectangle to fit the dish. Place crust over filling, trim edges to fit. Spray crust with cooking spray.
Bake 14-16 minutes or until browned. Reduce oven temp to 350 degrees. Carefully spoon remaining filling over baked pastry, arrange pecan halves on top in a decorative pattern (or not! Just sprinkle them on) Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream
Originally Submitted
3/11/2013
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