Pecan Cobbler

You may have noticed that I have not posted anything lately.  I have had some problems with my photos uploading.  I will continue to work on making this right but for now, there is a picture with the recipe.  Sorry its a few weeks late, but its a delicious recipe for Christmas too!  

With Thanksgiving around the corner, I have started my menu. There is nothing I enjoy more than planning out a menu. I know it sounds lame, but there is something about researching recipes, old and new, and balancing out a menu that brings me joy. But, of course, dessert is always one of the first things I decide. I typically take a dessert to any dinner where I need to take a dish. I like to cook, but I suppose baking is my passion.

One of Greg’s favorite desserts is pecan pie. So, I recently tried this yummy Pecan Cobbler for a change. Using two refrigerated pie crusts makes this recipe easy enough for the novice baker.

I used a deep dish cast iron skillet/pot. (I love cooking in cast iron!) Make sure you butter it well; the crust will stick to the sides of the dish, if not. Cool for at least 15 minutes, but when baked in cast iron, my cobbler stayed warm for a while. I suggest serving the cobbler with vanilla ice cream or whipped cream.

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Pecan Cobbler

Course Dessert

Author Amye Melton

Ingredients

• 2 refrigerated rolled pie crusts softened slightly
• 2 1/2 cups light brown sugar
• 2 1/2 cups light corn syrup
• 1/2 cup butter melted
• 4 1/2 teaspoons vanilla extract
• 2 cups chopped pecans
• 2 cups pecan halves
• 6 beaten eggs
• 2 cups chocolate chips optional
• Vanilla ice cread optional

Instructions

• Preheat oven to 350℉. Butter deep baking dish with butter, set aside.
• Unroll one pie crusts and lay it evenly in the bottom of dish, gently pressing to sides of dish. Top with chocolate chips.
• In a large bowl, combine brown sugar, corn syrup, butter, vanilla and eggs. Mix well. Fold in chopped pecans.
• Pour half of the mixture into the pan. Unroll the second crust and evenly layer it on top of the mixture, again, gently pressing the sides to the side of pan. Bake for 20 minutes.
• Remove from oven and top with the remaining mixture. Decorate the top with pecan halves. Bake an additional 30 minutes or until it looks set.
• Cool at least 15 minutes. Serve with vanilla ice cream.