| 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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