WHY GOD GAVE US MILK:

PECAN COBBLER (ELIZABETH PUDWILL, 7/15/08, Houston Chronicle )

* 8 eggs
* 2 cups light corn syrup
* 1/3 to 1/2 cup flour
* 1/4 cup ( 1/2 stick) butter
* 1/2 teaspoon salt
* 1 pound brown sugar
* 1 (9-inch) unbaked pie crust
* 1 pound pecan pieces

Preheat oven to 350 degrees.

In a large bowl, beat eggs well. Add corn syrup; mix. In a separate bowl, combine flour and melted butter. Add flour mixture to eggs. Stir in salt and sugar and beat by hand until well-mixed.

Place crust in the bottom of a large, deep casserole or pie plate (I used a 10-inch oval dish). Sprinkle the pecans evenly over the crust. Pour the filling mixture on top, being careful that the pecans stay evenly distributed.

Bake for about 1 hour and 10 minutes (check after 50 minutes) or until a knife inserted in the center comes out clean. Serve warm or cold; top with vanilla ice cream if desired.