Classic Pecan Pie Cobbler (Print Version)

# Ingredients:

→ Pie Crust

01 - 1 (14.1 ounce) package refrigerated pie crusts, thawed

→ Filling

02 - 2 1/2 cups light corn syrup
03 - 2 1/2 cups packed light brown sugar
04 - 1/2 cup butter, melted
05 - 4 1/2 teaspoons vanilla extract
06 - 6 large eggs, lightly beaten
07 - 2 cups coarsely chopped pecans
08 - 2 cups pecan halves, for garnish (optional)

# Instructions:

01 - Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
02 - Unroll one pie crust into the prepared baking dish.
03 - In a large bowl, combine the corn syrup, brown sugar, butter, vanilla extract, and eggs. Stir until well blended.
04 - Stir in the chopped pecans.
05 - Pour the filling over the unrolled pie crust. Top with the second pie crust.
06 - Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.
07 - Garnish with pecan halves, if desired.

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