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Steps
1
Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
2
In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3
Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.
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Pecans are not only delicious in desserts, they’re high in fiber, low in sodium and a good source of B vitamins.
Cobbler pairs perfectly with vanilla ice cream, especially when it’s fresh out of the oven!
Make sure you pack your brown sugar firmly into a dry measuring cup—this helps to avoid air pockets.
Pre-chopped pecans and pecan halves often can be found in the baking section of any grocery store.
Swap vanilla ice cream for whipped cream, if desired.
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