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 the Oven: Preheat your oven to 425 degrees (you will lower it to 350 degrees after baking the first layer). Grease the bottom of a 9″ x 13″ casserole dish with non-stick spray.
Prepare the Pie Crust: Roll out one pie crust into a rectangular shape and place it in the dish. It doesn’t need to be perfect or go all the way up the sides of the dish.
Mix the Filling: In a large bowl, combine brown sugar, melted butter, corn syrup, eggs, and vanilla extract. Mix well. Then, add 2 cups of chopped pecans and mix again.
Assemble the First Layer: Pour half of the mixture over the pie crust in the dish.
Add the Second Crust: Roll out the second pie crust and place it on top of the mixture. Brush or spoon a tablespoon of melted butter over this crust.
Bake the First Layer: Bake for approximately 15 minutes or until the crust is golden brown. Then, remove from the oven and reduce the oven temperature to 350 degrees.
Add the Final Layer: Stir the remaining pecan pie mixture and pour it over the cooked crust. Add 1-1/2 cups of pecan halves on top (either randomly or in an ordered pattern).
Final Baking: Bake again for 30 minutes. Allow the pecan pie cobbler to cool for at least one hour before serving.
