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
Directions
Preheat Oven:Preheat your oven to 425°F (220°C). Grease a 9×13-inch casserole dish with non-stick spray.
Prepare the Crust:Roll out one pie crust into a rectangular shape and place it in the bottom of the greased casserole dish. It does not need to go all the way up the sides of the dish.
Make the Filling:In a large bowl, mix together the brown sugar, melted butter (1/2 cup), corn syrup, eggs, and vanilla extract until well combined. Stir in the chopped pecans.
Assemble the Cobbler:Pour half of the pecan mixture over the pie crust in the casserole dish.
Top with Second Crust:Roll out the second pie crust and place it over the pecan mixture. Brush or spoon 1 tablespoon of melted butter over the top crust.
First Bake:Bake in the preheated oven for approximately 15 minutes, or until the crust is golden brown. Remove from the oven and lower the oven temperature to 350°F (175°C).
Second Layer:Stir the remaining pecan mixture and pour it over the baked crust.
Add Pecan Halves:Sprinkle the pecan halves over the top of the cobbler, arranging them either randomly or in a pattern as desired.
Second Bake:Bake again at 350°F (175°C) for 30 minutes, or until the top is set and golden brown.
Cool and Serve:Allow the pecan pie cobbler to cool for at least one hour before serving. Optionally, serve with a scoop of vanilla ice cream.
Enjoy this delightful Pecan Pie Cobbler with family and friends!