Smoked Pecan Cobbler April 24 2014, 0 Comments

  • 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
  • Blue Bell vanilla ice cream

Prepare smoker for a 45 minute smoke at a temperature of 350 degrees F. I recommend a light wood for this cook or lump charcoal without out if you prefer.

Spray a half sheet steam pan with butter flavored coking spray. A cast iron skillet can also be used.

Unroll one of the pie crusts. Lay it in the bottom of the pan and trim the excess to fit neatly.

**optional - line the top of the pie crust with chocolate baking chips.

Grab a large mixing bowl. Combine the brown sugar, corn syrup, butter, vanilla and eggs. 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 15 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 20 minutes. This is very important as this cobbler will burn the heck out of your tongue!

Serve warm with Blue Bell vanilla ice cream (when the factory re-opens!)