Katrina Adams, aka In the Kitchen w/ K Marie, got me like with this Pecan Cobbler! Try her FULL RECIPE!
2 pack deep dish pie crust
2 cups Golden Eagle Syrup Company
2 cups of light brown sugar
½ cup butter (melted)
5 teaspoons vanilla extract
6 large eggs (slightly beaten)
2 cups of chopped pecans
1 cup of pecan halves
PAM Cooking Spray (Butter Flavor)
Heat Oven to 425 F. Spray a 13×9 inch glass baking dish with cooking spray. Remove 1 pie crust and press lightly covering the bottom of the baking dish.
In a large bowl, mix golden eagle syrup, brown sugar, butter, vanilla, and eggs well. Stir in chopped pecans. Spoon half of the filling into crust lined in baking dish. Remove the second pie crust from the pan and cut into strips and lay over filling. Spray top crust with the butter-flavor cooking spray. Bake for 15 to 20 minutes or until the crust browns.
Reduce oven temperature to 350 F. Spoon the remaining filling over the top baked crust; arrange pecan halves on top in a pretty design. Bake the second half for 30 to 45 minutes or until set. Let the cobbler cool 20 minutes.