As the holidays approach I am reminded of a classical dish that was taught to me in Culinary school so many years ago, however, I wanted to share my improved recipe with you. It is a crowd pleaser and easy to make.
Ingredients
2 12″ pie crusts
2 1/2 cups corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 teaspoons vanilla extract
2 teaspoons coffee or chocolate extract
1 teaspoon cinnamon
6 eggs, slightly beaten
2 cups coarsely chopped pecans
2 cups pecanhalves
Vanilla or pumpkin ice cream, if desired
Directions
1. Heat oven to 425°F. Grease 13×9- inch glass baking dish with shortening or cooking spray. Place 1 of the crusts in dish to fit, don’t worry about it cracking any.
2. In large bowl, stir corn syrup, brown sugar, butter, extracts, cinnamon and eggs with wire whisk for 5 minutes. Stir in chopped pecans. Spoon half of filling into pastry-lined dish.
3. Place other crust over filling, fit to dish, and once again don’t worry about it breaking. Brush top crust with some melted butter, but not too much so as it’s not greasy.
4. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F.
5. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.
6. Bake 30 minutes longer or until set. Cool 20 minutes on a cooling rack. Serve the warm cobbler with vanilla or pumpkin ice cream or even whipped cream.
This is a unique take on a classic holiday dessert that I promise your friends and family will love.
SnStarr Productions 