Pecan Pie Cobbler

Oh my, my cousin Nett just posted this on Facebook..I just had to share..  Lookin Good !!!

 

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Pecan Pie Cobbler (Recipe from Pillsbury)

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

1. 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.

2. 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.

3. 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.