1 frozen pie crust, softened to room temperature
2 1/2 cups corn syrup
2 1/2 cups brown sugar, packed
1/2 cup melted butter
4 1/2 tablespoons vanilla extract
6 eggs, somewhat battered
2 cups pecans, coarsely chopped
Cooking spray flavored with butter
2 cups halved pecans
Optional vanilla ice cream
Pecan Pie Cobbler Recipe
Preheat the oven to 425°F.
Shortening or cooking spray should be used to grease a 13×9 glass baking dish.
Unroll 1 pie dough from the packet onto a work surface. Roll into a 139-inch rectangle. Trim the edges of the crust to suit the dish.
Combine corn syrup, brown sugar, butter, vanilla, and eggs in a large mixing dish with a wire whisk. 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; unroll on the work surface. Roll into a 139-inch rectangle. Trim the edges of the crust to suit the filling. Cooking spray with a butter taste should be used to coat the crust.
Bake for 14–16 minutes or until golden. Reduce the oven temperature to 350°F.
Spoon the remaining filling over the baked crust; put pecan halves on top in a beautiful pattern.
Bake for 30 minutes more or until set. Cool 20 mins on cooling rack.
If desired, serve warm with vanilla ice cream.