Dixie’s Pecan Pie Cobbler

Dixie’s Pecan Pie Cobbler was no longer most effective a massive hit on the reunion, but it became also a large hit as part of my Easter menu. I idea there could be leftovers to ship home with the children, but there was now not a speck left of that dessert. score!

INGREDIENTS

• 1/2 cup melted butter
• 4 tsp. vanilla
• 1 box refrigerated pie crust
• 2 and 1/2 cups light corn syrup
• 2 cups chopped pecans
• 2 and 1/2 cups packed brown sugar
• 2 cups pecan halves
• cooking spray
• 6 eggs, lightly beaten
• Vanilla Ice Cream for topping, (optional but highly recommended)

INSTRUCTIONS

1. warmth oven to 425º F. gently grease a thirteen" x 9" glass baking dish. cast off one pie crust from package and roll out to suit the baking dish. Trim edges.
2. In a big bowl, combine corn syrup, brown sugar, butter, vanilla and eggs. Whisk till well blended. Stir in chopped pecans.
3. Spoon half of filling into crust.
4. eliminate the second one crust from the package deal, and roll out to in shape baking dish. vicinity the crust on top of the filling. gently spray with cooking spray.
5. Bake 14-sixteen minutes or till browned. dispose of from oven.
6. lessen oven temp. to 350º and carefully spoon last pecan filling over crust. set up the pecan halves over the pinnacle and bake half-hour or until the middle is set. allow cool for 15-20 mins. Serve with vanilla ice cream.