Pecan Pie Cobbler, Don’t Lose This Recipe

Pecan Pie Cobbler, Don’t Lose This Recipe
Ingredients
2 rolled refrigerated pie crusts (2 come in a package)
2-1/2 cups brown sugar
1/2 cup butter, melted + 1 Tablespoon
2-1/2 cups light corn syrup
4 teaspoons vanilla extract
6 eggs, beaten lightly
2 cups chopped pecans
1-1/2 cups pecan halves
Instructions
Preheat oven to 425 degrees (you will lower to 350 degrees after baking the first layer).
Grease the bottom of the dish with non-stick spray. I use a 9″ x 13″ casserole dish.
Roll out one pie crust into a rectangular shape and place it in the dish (it does not have to be perfect and does not need to go all the way up the sides of the casserole dish).

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