1 field refrigerated pie crust softened to room temperature
21/2 cups mild corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter melted
41/2 teaspoons vanilla
6 eggs barely crushed
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream optionally available
How To Make Pecan Pie Cobbler
Warmth oven to 425 levels F.
Grease 13×9, glass baking dish with shortening or cooking spray.
Take away 1 pie crust from pouch; unroll on work floor. Roll into 13×9″ rectangle. Place crust in dish; trim edges to suit.
In giant 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.
Take away second pie crust from pouch; unroll on work floor. Roll into 13×9″ rectangle. Place crust over filling; trim edges to suit. Spray crust with butter-flavor cooking spray.
Bake 14 to 16 minutes or till browned. Scale back oven temp. to 350.
Rigorously spoon remaining filling over baked pastry; organize pecan halves on high in ornamental style.
Bake 30 minutes longer or till set. Cool 20 minutes on cooling rack.
