| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 1 | Cobbler | |
INGREDIENTS
| 15 | Eggs | |
| 4 | c | Light corn syrup |
| 2 | Handfuls flour (about 3/4c) | |
| 1/3 | c | Butter, melted |
| 1 | tb | Salt |
| 2 | lb | Light brown sugar |
| 1 | (9-in) unbaked pastry for a | |
| Double-crust pie | ||
| 2 1/2 | lb | Pecan pieces |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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