Pecan Pie Cobbler

Served with Blue Bell Mexican Praline Ice-Cream

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Prep Time: 20 minutes
Cook Time: 45 minutes

Yield: serves: 9-12

On one of the menus, in a small town Texas cafe, they had pecan cobbler on the menu and I’ve been craving it since then. This is as close to it as a recipe gets.

Ingredients

Your favorite dough recipe for double crusted pie
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavored cooking spray
2 cups pecan halves

Ice cream, if desired

Instructions

Heat oven to 425°F.

Grease 13×9- inch (3-quart) glass baking dish.

Roll one half of your dough flat and place in a 13×9-inch pan, trimming the sides to fit.

In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with whisk. Stir in chopped pecans.

Spoon half of filling into the pastry-lined dish. Roll the second half of the dough into another 13×9-inch rectangle; trim sides to fit baking dish. Place crust over filling. Spray the top crust with butter flavored cooking spray.

Bake 14 to 16 minutes or until browned.

Reduce oven temperature to 350°F.

Carefully spoon remaining filling over baked pastry.

Decorate the top with pecan halves.

Bake 30 minutes more until filing is set.

Cool 20 minutes on cooling rack.

Serve warm with ice-cream.