PECAN PIE COBBLER

INGREDIENTS:

— 1 box Pillsbury refrigerated pie crust, 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

INSTRUCTIONS:

Heat oven to 425×. Grease 13×9, 3 qt. glass baking dish with shortening or cooking spray.

Remove 1 pie crust from pouch; unroll on work surface.

Roll into 13×9” rectangle. Place crust in dish; trim edges to fit.

In a large bowl, stir corn syrup, brown sugar, butter, vanilla, and eggs with a wire whisk. Stir in chopped pecans.

Spoon half of the filling into a crust-lined dish.

Remove second pie crust from pouch; unroll on work surface. Roll into 13×9” rectangle.

Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.

Bake 14 to 16 mins, or until browned. Reduce oven temp. To 350*.

Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 mins longer, or until set.

Cool 20 mins on cooling rack. Serve warm with vanilla ice cream.

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