Pecan Tree Restaraunt's Pecan Cobblerdesserts 15 eggs 4 cup light corn syrup 2 handfuls flour (about 3/4c) 1/3 cup butter, melted 1 tablespoon salt 2 lb light brown sugar 1 (9-in) unbaked pastry for a 1 double-crust pie 2 1/2 lb pecan pieces Preheat oven to 350-degrees. In a large bowl, beat eggs well and add syrup. In a seperate bowl, combine flour with melted butter. Add flour mixture to eggs. Stir in salt and sugar and beat by hand until well-mixed. Place pie pastry in bottom of a large rectangular baking pan. Sprinkle pecans evenly over pastry. Pour mixture into pan, being sure that pecans remain evenly distributed. Bake 1-1/2 hours, or until knife inserted in center comes out clean. Serve warm of cold. Top with vanilla ice cream if desired. NOTE: The restaraunt uses a 16-by-10-by-3-inch bakng pan for this recipe. Submitted By SJOFNM@AOL.COM On THU, 11 MAY 1995 202427 -0400 |
