Pecan Cobbler

 

1 egg

3/4 cup white sugar

3/4 cup brown sugar

1 cup corn syrup

1 teaspoon vanilla

1 1/2 cups pecans, chopped coarsely 

1 cup evaporated milk

 

Crust

1 1/2 cups flour

1/2 cup shortening

1/4 cup sugar

ice water to make dough

 

In mixing bowl, mix flour, shortening and sugar. Cut in shortening. Add ice water, 1 tablespoon at a time, until it forms a smooth ball. Best if chilled at least 30 minutes to 1 hour. On floured surface, roll dough into a thin crust. This fits a 6 x 10 inch dish. If you double it, it will make a 9 x 13 inch dish. Cover the bottom and sides of the dish with the crust. 

 

Mix egg, sugars, corn syrup, vanilla, milk and pecans. Pour into crust. Bake at 375 degrees Fahrenheit about 45 minutes until lightly brown and softly set. 

 

Delicious served warm with a scoop of ice cream.

 

Champion Other Pecan Foods, 2006 Oklahoma Pecan Food Show