PECAN PIE COBBLER

Preheat the oven to 425°F (220°C).
Grease a 13×9-inch glass baking dish with shortening or cooking spray.
Remove one pie crust from the pouch and unroll it on a work surface. Roll it into a 13×9-inch rectangle and place it in the dish, trimming the edges to fit.
In a large bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, and beaten eggs. Stir in the chopped pecans. Spoon half of the filling into the crust-lined dish.
Remove the second pie crust from the pouch, unroll it, and roll it into a 13×9-inch rectangle. Place the crust over the filling, trimming the edges to fit. Spray the crust with butter-flavor cooking spray.
Bake for 14 to 16 minutes or until browned. Reduce the oven temperature to 350°F (175°C).
Carefully spoon the remaining filling over the baked pastry and arrange pecan halves on top in a decorative fashion.
Bake for an additional 30 minutes or until set. Allow it to cool for 20 minutes on a cooling rack.
Serve warm, optionally with vanilla ice cream.
Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 12 servings