Dixie’s Pecan Pie Cobbler

Ingredients :
1 box refrigerated pie crusts (14.1 oz)
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup melted butter
4 tsp vanilla extract
6 eggs, lightly beaten
2 cups chopped pecans
Cooking spray
2 cups pecan halves
Vanilla ice cream (optional, for topping)

Directions :
Preheat Oven: Preheat the oven to 425°F. Lightly grease a 13″ x 9″ glass baking dish.
Prepare Crust: Roll out one of the pie crusts and fit it into the bottom of the prepared dish. Trim any excess crust along the edges.
Make Pecan Filling: In a large bowl, whisk together the corn syrup, brown sugar, melted butter, vanilla, and eggs until well combined. Stir in the chopped pecans.
Assemble the Cobbler: Spoon half of the pecan filling over the bottom crust. Roll out the second pie crust and place it on top of the filling. Lightly spray the top crust with cooking spray.
Bake First Layer: Bake in the oven for 14-16 minutes, or until the top crust is lightly browned. Remove from the oven.
Second Layer: Reduce the oven temperature to 350°F. Carefully spoon the remaining pecan filling over the top crust. Arrange the pecan halves over the filling.
Final Bake: Return the dish to the oven and bake for an additional 30 minutes, or until the center is set and the pecan topping is golden brown.
Cool and Serve: Allow the cobbler to cool for 15-20 minutes before serving. Top with a scoop of vanilla ice cream for an extra indulgent treat.

Prep Time: 15 minutes | Cook Time: 45 minutes | Additional Time: 15 minutes | Total Time: 1 hour 15 minutes
Servings: 8-10 | Calories per Serving: 450 kcal