Pecan Pie Cobbler

Ingredients:

1 box refrigerated pie crusts

2 1/2 cup light corn syrup

2 1/2 cup packed brown sugar

1/2 tsp melted butter

4 1/2 tsp vanilla

6 large eggs whisked

2 cup chopped pecans

2 cup pecan halves

1 cooking spray

Method:

Heat oven to 425°F. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray.

Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9-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 13×9-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.

Servings 12