Pecan Pie Cobbler, Don’t Lose This Recipe
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, beaten lightly
2 cups chopped pecans
1-1/2 cups pecan halves
Instructions
Preheat oven to 425 degrees (you will lower to 350 degrees after baking the first layer).
Grease the bottom of the dish with non-stick spray. I use a 9″ x 13″ casserole dish.
Roll out one pie crust into a rectangular shape and place it in the dish (it does not have to be perfect and does not need to go all the way up the sides of the casserole dish).
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
Add the brown sugar, melted butter, corn syrup, eggs, and vanilla extract to a large bowl. Mix well.
Add the 2 cups of chopped pecans and mix well.
Pour half of the mixture over the pie crust.
Roll out the second pie crust and place it on top of the mixture (again, the crust does not need to be rolled out perfectly).
Continued on next page (page 2)
ADVERTISEMENT
