2½ cups light corn syrup
2½ cups sugar
⅓ cup melted butter
1 tablespoon vanilla
5 eggs, slightly beaten
3 cups chopped pecans
1 sheet prepared pie crust
1 egg yolk
2 tablespoons heavy cream or water
Whipped cream for topping
Preheat oven to 350 degrees. Spray a 9 x 13-inch ovenproof dish with nonstick cooking spray. In a large bowl, mix together corn syrup, sugar, butter, vanilla and eggs until well combined. Pour 1/3 of filling mixture into bottom of prepared pan. Add pecans to remaining filling and pour on top. Roll prepared pie crust out on a floured board with a rolling pin. Cut dough into desired shapes and place on top. Mix egg yolk and heavy cream together and gently brush over pie crust pieces. Place cobbler on middle rack of the oven, and bake for 50 minutes or until center begins to set. Remove from oven, and cool. Serve with whipped cream.
Yield: 16 servings