PECAN PIE COBBLER
Pecan Pie Cobbler combines the Ooey Gooey pecan pie filling with the decadent cake-shaped filling of your favorite shoemaker! It's to die for!
Ingredients
- 4 tsp. vanilla
- 1/2 cup melted butter
- 6 eggs, lightly beaten
- 2 and 1/2 cups packed brown sugar
- 2 cups pecan halves
- 2 cups chopped pecans
- 1 box refrigerated pie crusts (Pillsbury 14.1 oz.)
- 2 and 1/2 cups light corn syrup
- cooking spray
- Vanilla Ice Cream for topping, (optional but highly recommended)
Instructions
First, heat the oven to 425º F. Lightly grease a 13 "x 9" glass baking dish. Remove a pie crust from the packaging and spread it to fit the baking dish. Cut the edges.
Then, in a large bowl, combine the corn syrup, brown sugar, butter, vanilla and eggs. Whisk until well blended. Stir in the chopped pecans.
Pour half of the filling into the crust.
Remove the second crust from the packaging and spread it to fit the baking dish. Place the crust on top of the filling. Lightly spray with cooking spray.
Bake for 14 to 16 minutes or until golden. Remove from the oven.
Reduce the oven temperature. at 350º and carefully place the rest of the pecans on the crust. Arrange the pecan halves on top and cook for 30 minutes or until the center is set. Let cool for 15-20 minutes.
Serve with vanilla ice cream. Happy Cooking Time.
