Pecan Pie Cobbler

1. Prepare the Pie Crust:

• Preheat your oven to 375°F (190°C).

• Roll out the pie crusts and cut them into strips or shapes using a knife or cookie cutter. These will form the layers of the cobbler.

• Set aside the cut-out pie crust.

2. Make the Filling:

• In a large mixing bowl, whisk together the corn syrup, brown sugar, granulated sugar, melted butter, eggs, vanilla extract, and salt until smooth and fully combined.

3. Assemble the Cobbler:

• In a greased 9×13 inch baking dish, add a layer of the cut-out pie crust pieces, slightly overlapping them.

• Pour half of the pecan pie filling mixture over the pie crust layer.

• Sprinkle 1 cup of pecan halves evenly over the filling.

• Add another layer of pie crust strips on top.

• Pour the remaining filling over the pie crust and pecans.

• Top with the remaining 1 cup of pecan halves, spreading them evenly over the surface.

4. Bake:

• Bake in the preheated oven for 45-55 minutes, or until the filling is set and the crust is golden brown. The center should still be slightly gooey.

• Remove from the oven and allow the cobbler to cool for 15-20 minutes before serving.

5. Serve:

• Serve the cobbler warm with a scoop of vanilla ice cream for an extra indulgent treat.

Tips:

• You can substitute dark corn syrup for a richer flavor.

• For a more complex flavor, add a splash of bourbon or a pinch of cinnamon to the filling mixture.