On one of the menus, in a small town Texas cafe, they had pecan cobbler on the menu and I’ve been craving it since then. This is as close to it as a recipe gets I think and comes to you via Betty Crocker.
Pecan Pie Cobbler
Your favorite dough recipe for double crusted pie 2 1/2 cups light corn syrup 2 1/2 cups packed brown sugar 1/2 cup butter, melted 4 1/2 teaspoons vanilla 6 eggs, slightly beaten 2 cups coarsely chopped pecans Butter-flavor cooking spray 2 cups pecan halves Vanilla ice cream, if desired
1. Heat oven to 425°F. Grease 13×9- inch (3-quart) glass baking dish with shortening or cooking spray. Roll one half of your dough flat and place in a 13×9-inch rectangle; trim sides to fit baking dish. Place crust in dish.
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 pastry-lined dish. Roll second half of the dough into another 13×9-inch rectangle; trim sides to fit baking dish. Place crust over filling. Spray crust with cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F.
4. 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.