Pecan Tree Restaraunt’s Pecan Cobbler
15 Eggs
4 cups Light corn syrup
2 Handfuls flour (about 3/4 c)
1/3 cup Butter, melted
1 tablespoon Salt
2 pounds Light brown sugar
1 (9-in) unbaked pastry for a Double-crust pie
2 1/2 pounds Pecan pieces
Preheat oven to 350-degrees.
In a large bowl, beat eggs well and add syrup.
In a separate 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.