So, I saw this Pecan Pie Cobbler pop up in my Facebook news feed and just knew I had to try it. Wasn't long before I forgot all about it as I often do when it comes to things in my Facebook news feed. I noticed I had some crust in the freezer and I remembered this dessert so I hopped online and went to Google for a recipe. I came up with this one Pillsbury but I didn't have everything I needed so my recipe ended up being a cross between that and the one on the label of the Karo Syrup bottle. You may also like this Strawberry Cobbler too
The hardest part making this Pecan Pie Cobbler was getting the crust to act right but once I got it pinched back together it came out just fine! You can Print the recipe out below.
Pecan Pie Cobbler
1 box Pillsbury® refrigerated pie crust, softened as directed on box
1/2 cup butter, melted
2 1/2 teaspoons vanilla
1 1/2 cups of sugar
2 1/2 cups of Dark Karo Syrup
6 eggs, slightly beaten
2 cups coarsely chopped pecans or 2 cups pecan halves
Butter-flavor cooking spray
Pre- Heat oven to 350. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray
Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Pinch back together places that may have become torn.
In a large bowl, stir corn syrup, butter, vanilla, sugar and eggs with wire whisk.