Aunties Pecan Cobbler 1 Box refrigerated pie crusts, softened as directed on box 2 1/2 cups light corn syrup 2 1/2 cups packed brown sugar 1 stick butter, melted 4 1/2 teaspoons vanilla 6 eggs, slightly beaten 2 cups coarsely chopped pecans Butter-flavor cooking spray 2 cups pecan halves for top **(Vanilla ice cream, is required) 1. Heat oven to 425°F. 2. Grease 13 X 9 inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13 X 9 inch rectangle. Place crust in dish; do NOT trim edges. 3. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13 X 9 inch rectangle. Place crust over filling; Pinch crusts & trim edges to fit. Spray crust with butter-flavor cooking spray or egg whites & lightly sprinkle w/granulated sugar. (You may want to wrap edges with foil to keep from getting too dark) 3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with ** vanilla ice cream.
Posted on: Tue, 29 Oct 2013 18:37:46 +0000