Pecan Cobbler
Ingredients:
- refrigerated pie crusts, softened - 2 crusts
- light corn syrup - 1/2 cup
- packed brown sugar - 1/2 cup
- butter, melted - 1/2 cup
- vanilla - 4 1/2 t
- eggs, slightly beaten - 6
- coarsely chopped pecans - 2 cups
- butter flavored cooking spray -
- pecan halves (opitional) - for garnish
Instructions:
Unroll pie crust on work surface. Roll crust into 13 x 9 inch rectangle; trim sides to fit baking dish. Place crust in the greased13 x 9 inch baking dish.
In bowl, add corn syrup, brown sugar, butter, vanilla and eggs mix together with a wire whisk, stir in pecans. Spoon half of filling into pastry lined dish. Unroll second pie crust on work surface, roll into 1a 3 x 9 inch rectangle; trim sides to fit baking dish. Place crust over filling, spray crust with cooking spray. Bake in a preheated 425 degree oven for 14 - 16 minutes or until browned. Reduce oven temperature to 350 degrees. Spoon remaining filling over baked pastry; if desired garnish top with pecan halves. Bake another 30 minutes or until set. Cool on a wire rack for 15 - 20 minutes. Serve warm with vanilla ice cream or room temperature with a dollop of whipped cream.
