Categories: desserts
Ingredients
- 1 box Pillsbury® refrigerated pie crusts, 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, if desired
Directions
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Heat oven to 425°F. Grease 13×9- inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle; trim sides to fit baking dish. Place crust in dish.
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In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into pastry-lined dish.
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Remove second pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle; trim sides to fit baking dish. Place crust over filling. Spray crust with cooking spray.
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Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F.
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Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.
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Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm cobbler with vanilla ice cream.