Ingredients:
1 box refrigerated pie crusts (2 crusts, rolled out as directed)
1 cup light corn syrup
1/2 cup packed brown sugar
1/4 cup unsalted butter, melted
4 large eggs
1 teaspoon vanilla extract
2 cups pecan halves
Directions:
I. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
II. Unroll one of the pie crusts and place it into the bottom of the prepared dish, pressing it into the corners.
III. In a large mixing bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, and vanilla extract until smooth and well combined.
IV. Stir in the pecan halves until evenly coated.
V. Pour half of the pecan mixture over the crust in the baking dish. Unroll the second pie crust and place it on top of the pecan mixture.
VI. Pour the remaining pecan mixture over the top crust, spreading it out evenly.
VII. Bake for 45-50 minutes, or until the cobbler is golden brown and the filling is set. If the crust begins to brown too quickly, cover it loosely with aluminum foil.
VIII. Allow the cobbler to cool slightly before serving. Pair with a scoop of vanilla ice cream for an extra treat!
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Kcal: 480 kcal per serving
Servings: 12
