Pecan Pie Cobbler

[Roxy15]

Pecan Pie Cobbler:

 

1 Box Pillsbury Refrigerated Pie Crust, 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 Tsp. Vanilla

 6 Eggs, Slightly Beaten

2 Cups Coarsely Chopped Pecans

Butter-Flavor Cooking Spray

2 Cups Pecan Halves

 Vanilla Ice Cream

 

Preheat oven to 425 degrees. 

 

Grease 13x9, 3 qt. glass baking dish with shortening or cooking spray. 

 

Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9" 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" rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.

 

Bake 14 to 16 mins or until browned. 

 

Reduce oven temp. to 350 degrees.

 

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.