We have World Food Championship Super Regional qualifier Carole Smith to thank for this tasty Goo Goo Cobbler recipe!
Goo Goo Cobbler
Yield: 8-10 servings
Recipe by Carole Smith
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
6 Pecan Goo Goo Clusters, chopped
1 can Eagle brand milk
1/4 C chocolate syrup
1/4 C caramel syrup
1/4 C flour
1/2 tsp vanilla extract
1/4 C butter, melted, separated
2 tbsp sugar
Preheat oven to 425˚F. Place one pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
In large bowl, mix filling ingredients, reserving 1 tbsp melted butter; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal. Brush with reserved tablespoon melted butter.
Bake at 425˚F for 30-35 minutes. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Remove from oven and allow to cool slightly before serving.
Optional: Drizzle with chocolate syrup and serve with ice cream.