Heat oven to 425 degrees and grease a 9″ x 13″ casserole dish.
Roll out one pie crust and place crust in the bottom of the casserole dish (the crust does not need to completely cover the casserole dish).
In a large bowl, add the brown sugar, melted butter, corn syrup, eggs, and vanilla extract. Mix well.
Add 2 cups of chopped pecans and mix.
Gently spoon half of the mixture over the pie crust.
Roll out the second crust and place over the top of the pecan pie mixture.
Pour one tablespoon of melted butter on the top of the crust and spread around.
Bake approximately 15 minutes or until crust is golden brown. Remove from oven.
Turn the oven temperature down to 350 degrees.
Pour the remainder of the pecan pie mixture over the top of the browned crust.
Sprinkle 1-1/2 cups of pecan halves over the top.
Return to the oven and bake for approximately 30 minutes or until browned on top. The inside of the pecan pie cobbler will still be a little jiggly.
Cool for at least one hour (waiting for it to cool and eat is the hardest part).
What I Love About This Pecan Pie Cobbler Recipe
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