Pecan Pie Cobbler Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 box refrigerated pie crust
2-1/2 cups light corn syrup
2-1/2 cups packed brown sugar
1/2 butter, melted
4-1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsley chopped pecans
cooking spray
2 cups pecan halves
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Directions: |
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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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour 25 minutes |
Personal
Notes: |
Personal
Notes: This is from Pillsbury; we like it better than traditional pecan pie!
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