"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Dixie,s Pecan Pie Cobbler Recipe

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This recipe for Dixie,s Pecan Pie Cobbler, by , is from Made with love !!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Welsh


1 box refrigerated pie crust
2 1/2 cups corn syrup
2 1/2 cups packed brown sugar
1/2 cup melted butter
4 t vanilla
6 eggs lightly beaten
2 cups chopped pecans
cooking spray
2 cups pecan halves

Heat oven to 425* lightly grease a 13x9 glass baking dish , remove one pie crust from package and roll out to fit dish
trim edges
In a large bowl, combine corn syrup , brown sugar ,butter ,vanilla , and eggs , wisk until combined add chopped pecans
spoon 1/2 the filling into crust
remove the second crust and roll out to fit dish , lightly spray with cooking spray
bake 14-16 minutes or until browned, remove from oven
reduce oven temp to 350* and carefully spoon remaining pecan filling over crust
arrange the pecan halves over the top and bake 30 minutes or until the center is set
let cool 15 to 20 minutes and serve { ice cream is good}




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