- 2 pie crusts (rolled), softened
- 2 1/2 cups brown sugar
- 2 1/2 cups light corn syrup
- 1/2 cup butter, melted
- 4 1/2 teaspoons vanilla
- 2 cups chopped pecans
- 2 cups halved pecans
- 6 eggs, beaten
- 1 bag milk chocolate chips
- Vanilla ice cream
Prepare smoker for a 45-50 minute smoke at a temperature of 350 degrees F. I recommend a light wood, pellet or lump charcoal for this cook.
Spray a dutch oven, deep cast iron skillet or half sheet steam pan with butter flavored coking spray or line with melted butter.
Unroll one of the pie crusts. Lay it in the bottom of the pan and trim the excess to fit neatly. Top with the chocolate chips.
Combine the brown sugar, corn syrup, butter, vanilla and eggs in a mixing bowl. Mix well. Fold in the chopped pecans.
Pour half of the mixture into the pan. Unroll the 2nd pie crust. Lay it on top of the mixture.
Smoke for 20 minutes.
Pour remaining mixture in the pan. Lay pecan halves neatly on the top. Smoke an additional 30 minutes or until it looks done or set to you.
Cool for at least 15 minutes. This is very important as this cobbler will burn the heck out of your tongue. We love it served with Blue Bell Vanilla Ice Cream!