Pecan Pie Cobbler

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: Serves 12
Category: Dessert
Cuisine: American
Diet: Vegetarian

Ingredients:

• 2 rolled refrigerated pie crusts (2 come in a package)
• 2-1/2 cups brown sugar
• 1/2 cup butter, melted + 1 tablespoon
• 2-1/2 cups light corn syrup
• 4 teaspoons vanilla extract
• 6 eggs, lightly beaten
• 2 cups chopped pecans
• 1-1/2 cups pecan halves

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Grease the bottom of a 9″ x 13″ casserole dish with non-stick spray.
2. Roll out one pie crust into a rectangular shape and place it in the dish, ensuring coverage of the bottom (it doesn’t need to be perfect or go all the way up the sides).
3. In a large bowl, combine brown sugar, melted butter, corn syrup, beaten eggs, and vanilla extract. Mix well.
4. Add chopped pecans to the mixture and stir until evenly distributed.
5. Pour half of the mixture over the prepared pie crust.
6. Roll out the second pie crust and place it on top of the mixture. Brush or spoon the tablespoon of melted butter over the crust.
7. Bake for approximately 15 minutes or until the crust is golden brown.
8. Remove from the oven and reduce the temperature to 350 degrees Fahrenheit (175 degrees Celsius).
9. Stir the remainder of the pecan pie mixture and pour it over the cooked crust.
10. Arrange the pecan halves on top of the cobbler, either sprinkling them randomly or placing them in an ordered pattern.
11. Bake again for 30 minutes, or until the cobbler is set.
12. Allow the pecan pie cobbler to cool for at least one hour before serving.
13. OPTIONAL: Serve with a scoop of vanilla ice cream on top of the warm cobbler for an extra indulgent treat. Enjoy.