From a friend...

This looked good...

Pecan Pie Cobbler (Recipe from Pillsbury) 

Pecan Pie Cobbler

1 Box refrigerated pie crusts, softened as directed on box 

2 1/2 cups light corn syrup 

2 1/2 cups packed brown sugar 

1/2 cup butter, melted 

4 1/2 teaspoons vanilla 

6 eggs, slightly beaten 

2 cups coarsely chopped pecans

Butter-flavor cooking spray 

2 cups pecan halves 

Vanilla ice cream, if desired 

1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit. 

2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. 

3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

From: https://www.facebook.com/groups/348704218500020

Buon Appetito!