Sunday, December 28, 2014

Pecan Cobbler

I love pecan pie.  I grew up eating it every Thanksgiving and almost every Christmas.  There are 2-3 eggs in a pecan pie.  I have yet to figure out how to make pecan pie or something like it without egg.  Recently, I came across pecan cobbler all over Pinterest.  Some of these recipes have egg but some do not.

We decided to give it a try for Thanksgiving.  Then I made it again this month for a Christmas party with a few changes.  The result tastes very similar to pecan pie, but I do think it is sweeter and a little richer.  Some of the recipes suggest serving it with ice cream and that a 9x13" pan only serves eight!  I thought ice cream was too much and a pan could serve way more, since a little goes a long way with satisfying your sweet tooth.  If you are allergic to eggs and love pecan pie, you have to try this!

Pecan Cobbler

6 T unsalted butter (no substitutions)
2 c pecans (toasted)
1½ c flour
¾ t salt
2 ¼ t baking powder
1½ c granulated sugar
⅔ c skim milk
1 t vanilla
1½ c packed light brown sugar
1½ c hot water

Preheat oven to 350°F. Spread pecans on rimmed baking sheet. Toast in oven for about 10-12 minutes or until pecans are aromatic and darker in color, stirring every 3-4 minutes. Cool.  Maintain oven temperature.  Add butter to a 9x13 inch cake pan or casserole dish and melt in oven.  Once butter is melted, spread pecans over butter.  In a bowl, stir flour, sugar, milk and vanilla until combined.  Do not over mix.  Batter will be thick.  Spoon batter over butter and pecans.  Do not mix.  Sprinkle brown sugar evenly over batter.  Do not mix.  Slowly, pour hot water over top.  Do not mix.  Bake 30 to 35 minutes or until golden brown.  The sauce will thicken, as it cools.

Serves 12-16

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