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20 Days of Goodness Staying Above the Line
Day 2 Goodness
Terri Helvey, Administration

Pecan Pie Cobbler

My family LOVES Pecan Pie Cobbler. Super easy, but be sure you have your diabetes medication on hand with this one.

  • 1 box Pillsbury[?] refrigerated pie crust, softened as directed on box
  • 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
  • 2 cups pecan halves

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 a 13x9-inch rectangle. Place crust in the dish; trim edges to fit. In a large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with a wire whisk. Stir in chopped pecans. Spoon filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into a 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Arrange pecan halves on top in a decorative fashion. Bake 30 minutes longer or until set. Cool on a cooling rack.