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www.RecipeFaire.com Presents:
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Pecan Pie Cobbler
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by:
Kevin Coxwain
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Pecan Pie Cobbler Recipe uses refrigerated pie crusts topped with mixture of corn syrup, brown sugar, butter, vanilla, eggs and chopped pecans to create this delicious and tasty cobbler recipe.
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INGREDIENTS
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1 Box refrigerated pie crusts, softened as directed on box
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2 1/2 cups light corn syrup
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2 1/2 cups packed brown sugar
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1/2 cup butter, melted
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4 1/2 teaspoons vanilla
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6 eggs, slightly beaten
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2 cups coarsely chopped pecans
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Butter-flavor cooking spray
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2 cups pecan halves
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Vanilla ice cream, if desired
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DIRECTIONS
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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.
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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.
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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.
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4:
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