Ingredients:
1 box of refrigerated pie crust, brought to room temperature
2 1/2 cups of light corn syrup
2 1/2 cups of packed brown sugar
1/2 cup of melted butter
4 1/2 teaspoons of vanilla
6 eggs, lightly beaten
2 cups of coarsely chopped pecans
Butter-flavored cooking spray
2 cups of pecan halves
Vanilla ice cream (optional)
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PREPARATION:
Preheat the oven to 425 degrees F.
Grease a 13×9 inch glass baking dish with shortening or cooking spray.
Unroll one pie crust on a flat surface and roll it into a 13×9 inch rectangle. Fit this crust into the greased baking dish, trimming the edges as necessary.
In a large bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, and eggs. Stir in the coarsely chopped pecans. Spoon half of this filling into the crust-lined baking dish.
Roll out the second pie crust into a 13×9 inch rectangle. Place this crust over the filling in the dish, trimming the edges to fit. Spray the top crust with butter-flavored cooking spray.
Bake for 14 to 16 minutes, or until the crust has browned. Lower the oven temperature to 350 degrees F.
Gently spoon the remaining filling over the baked pastry. Arrange the pecan halves on top in an attractive manner.
Bake for another 30 minutes, or until the filling has set. Let it cool for 20 minutes on a cooling rack.
Serve the cobbler warm, optionally accompanied by a scoop of vanilla ice cream. Enjoy!
Enjoy !