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Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: Serves 12
Category: Dessert
Cuisine: American
Diet: Vegetarian
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, lightly beaten
- 2 cups chopped pecans
- 1-1/2 cups pecan halves
Instructions:
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Grease the bottom of a 9″ x 13″ casserole dish with non-stick spray.
- Roll out one pie crust into a rectangular shape and place it in the dish, ensuring coverage of the bottom (it doesn’t need to be perfect or go all the way up the sides).
- In a large bowl, combine brown sugar, melted butter, corn syrup, beaten eggs, and vanilla extract. Mix well.
- Add chopped pecans to the mixture and stir until evenly distributed.
- Pour half of the mixture over the prepared pie crust.
- Roll out the second pie crust and place it on top of the mixture. Brush or spoon the tablespoon of melted butter over the crust.
- Bake for approximately 15 minutes or until the crust is golden brown.
- Remove from the oven and reduce the temperature to 350 degrees Fahrenheit (175 degrees Celsius).
- Stir the remainder of the pecan pie mixture and pour it over the cooked crust.
- Arrange the pecan halves on top of the cobbler, either sprinkling them randomly or placing them in an ordered pattern.
- Bake again for 30 minutes, or until the cobbler is set.
- Allow the pecan pie cobbler to cool for at least one hour before serving.
- OPTIONAL: Serve with a scoop of vanilla ice cream on top of the warm cobbler for an extra indulgent treat. Enjoy.
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