Pecan Pie Cobber

Ingredients

• 1 box Pillsbury® refrigerated pie crust, softened as directed on box
• 1/2 cup butter, melted
• 2 1/2 teaspoons vanilla
• 1 cup of Sugar
• 2 1/2 cups of Dark Karo Syrup
• 6 eggs, slightly beaten
• 2 cups coarsely chopped pecans or 2 cups pecan halves
• Butter-flavor cooking spray 

Instructions

• Pre- Heat kitchen appliance to 350. Grease 13x9-inch (3-quart) glass baking dish with shortening or preparation spray

• take away one pastry from pouch; unroll on surface. Roll into 13x9-inch parallelogram. Pinch back along places that will became torn.

• In giant bowl, stir syrup, butter, vanilla, sugar and eggs with wire whisk.

• Stir in shredded pecans.

• Pour half filling into crust-lined dish.

• take away second pastry from pouch; unroll on surface. unfold the crust over the Pecan filling as best you'll be able to.

• Pour the remainder of the filling over prime of the crust

• Place within the kitchen appliance and cook 40-50 minutes till the filling is about.

• Cool as long as you'll be able to stand to attend so dig in.