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.
Step
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.
Step
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.
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.
