Pecan Pie Cobbler
- Preheat Oven & Prep Dish: Heat your oven to 425°F (220°C). Grease a 13×9-inch glass baking dish with shortening or cooking spray. Remove one pie crust from the pouch and unroll it on a work surface. Roll it into a 13×9-inch rectangle. Place the crust in the dish and trim the edges to fit.
- Make the Filling: In a large bowl, whisk together the 2 ½ cups of light corn syrup, 2 ½ cups of packed brown sugar, ½ cup of melted butter, 4 ½ teaspoons of vanilla, and 6 slightly beaten eggs. Stir in the 2 cups of coarsely chopped pecans.
- Assemble the First Layer: Spoon about half of the filling mixture into the crust-lined baking dish, spreading it evenly. Remove the second pie crust from the pouch and unroll it. Roll it into a 13×9-inch rectangle and place it over the filling. Trim the edges to fit. Spray the top of the crust with butter-flavor cooking spray.
