PECAN PIE COBBLER

Wow family, friends even co-workers with this stunning dessert.

 

1 Box refrigerated pie crusts

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

 

Preheat the oven to 425°F. Shortening or cooking spray should be used to grease a 13-inch (3-quart) glass baking dish. Unroll 1 pie crust from the pouch onto a work surface. Roll into a 13-by-139-inch rectangle. Trim the edges of the crust to fit the dish.

 With a wire whisk, combine corn syrup, brown sugar, butter, vanilla, and eggs in a large mixing bowl. Mix in the chopped pecans. Half of the filling should be spooned into the crust-lined dish. Remove the second pie crust from the pouch and place it on the work surface. Roll into a 13-by-139-inch rectangle. Trim the edges of the crust to fit the filling. Cooking spray with a butter flavor should be used to coat the crust. Bake for 14 to 16 minutes, or until golden. Reduce the temperature of the oven to 350°F. Spoon the remaining filling over the baked pastry; arrange pecan halves on top in a decorative pattern. Cook for 14 to 16 minutes, or until golden. Reduce the temperature of the oven to 350°F. Spoon the remaining filling over the baked pastry; arrange pecan halves on top in a decorative pattern. Bake for 30 minutes more, or until set. Allow to cool for 20 minutes on a cooling rack. Serve with vanilla ice cream while still warm.