PECAN PIE COBBLER

Donna L Adkins I have this one, but I have not tried it Someone say THANKSGIVING yummy!!!!!

Pecan Pie Cobbler (Recipe from Pillsbury)

Pecan Pie Cobbler 1 Box 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

1. 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.

Place crust in dish; trim edges to fit.

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

Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust over filling; trim edges to fit.

Spray crust with butter-flavor cooking spray.

3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set.

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