Pecan Pie Cobbler Recipe

1      Reviews by:    Kevin Coxwain   Pecan Pie Cobbler Recipe uses refrigerated pie crusts topped with mixture of corn syrup, brown sugar, butter, vanilla, eggs and chopped pecans to create this delicious and tasty cobbler recipe. Food Category:    Desserts Cuisine Origin:    Southern    Servings:12 Nutrition facts:561 calories19.8 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   1 Hour 5 Minutes Total Time:   1 Hour 25 Minutes

INGREDIENTS

• 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

DIRECTIONS

• 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.

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