Pecan Pie Cobbler

Pastries of refrigerated pie crusts separated by pecans, sugar and corn syrup mixture turn into a delicious pie cobbler – perfect for baked dessert.

Prep: 15 min | Bake: 46 min | Yield: 12 servings

Ingredients

• 1 box Pillsbury® refrigerated pie crust, softened as directed on box
• 2 1/2 cups light corn syrup
• 2 1/2 cups packed brown sugar
• 1/2 cup butter, melted
• 4 1/2 teaspoons vanilla extract
• 6 eggs, slightly beaten
• 2 cups coarsely chopped pecans
• Butter-flavor cooking spray
• 2 cups pecan halves
• Vanilla ice cream, if desired

Instructions

1. Heat oven to 425 degrees F. Grease a 13 x 9 inch (3 quart) glass baking dish with shortening or cooking spray.
2. Remove 1 pie crust from pouch; unroll on work surface. Roll into a 13 x 9 inch rectangle. Place crust in dish; trim edges to fit.
3. In large bowl, stir corn syrup, brown sugar, butter, vanilla extract and eggs with wire whisk.
4. Stir in chopped pecans. Spoon half of filling into crust-lined dish.
5. Remove second pie crust from pouch; unroll on work surface. Roll into a 13 x 9 inch rectangle. Place crust over filling; trim edges to fit.
6. Spray crust with butter-flavor cooking spray.
7. Bake for 14 to 16 minutes or until browned.
8. Reduce oven temperature to 350 degrees F.
9. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.
10. Bake 30 minutes longer or until set.
11. Cool for 20 minutes on cooling rack.
12. Serve warm with vanilla ice cream.

Notes

Pecans are not only delicious in desserts, they’re high in fiber, low in sodium and a good source of B vitamins.

Nutrition

Per serving: Calories 772 Total Fat 41g Saturated Fat 12g Sodium 295mg Total Carbohydrate 101g Dietary Fiber 3g Protein 8g

% Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0%

Exchanges: 1 Starch; 5 1/2 Other Carbohydrate; 1 High-Fat Meat; 6 1/2 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Pillsbury