Julie Recipes
Ingredients
For the Filling:
1 cup granulated sugar
1 cup light corn syrup
1/2 cup unsalted butter
Ezoic
4 large eggs lightly beaten
1 1/2 teaspoons vanilla extract
2 cups pecans coarsely chopped
1 9-inch unbaked deep-dish pie crust (store-bought or homemade)
For the Cobbler Topping:
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter melted
1/4 cup boiling water
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the Filling:
In a medium saucepan, combine 1 cup granulated sugar, light corn syrup, and 1/2 cup butter. Cook over medium heat, stirring constantly until the butter melts and the mixture is smooth. Remove from heat and let cool slightly.
Ezoic
Once cooled, stir in the beaten eggs, vanilla extract, and chopped pecans. Pour this mixture into the pie crust, then place the crust in the prepared baking dish.
Make the Cobbler Topping:
In a bowl, mix together 1 cup flour, 1 cup sugar, baking powder, and salt. Stir in the melted butter and boiling water until well combined.
Assemble the Cobbler:
Spoon the cobbler topping over the pecan filling, covering as much of the surface as possible.
Bake:
Bake in the preheated oven for about 45-50 minutes, or until the filling is set and the cobbler topping is golden brown.
Cool and Serve:
Allow the cobbler to cool for at least 10 minutes before serving. It can be served warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
