Check out what my friends at Spicy Southern Kitchen had to say about this southern treat:
“We love pecan pie so I thought I’d give this crock pot method a try. I, too, have an oval cooker so I was faced with the same challenge in making the crust fit. I misjudged on the ends and some of the syrup bubbled over and under the crust and stuck big time! Thankfully, I had placed wide strips of foil underneath the crust to lift the pie out with so with a little manipulation I was able to get the pie out and unstick the foil from the crust before it hardened too much. That being said, I think it was the best pecan pie I’ve ever made! I did use white corn syrup (personal preference) and subbed half the granulated sugar with dark brown sugar, and used a tad less butter. Thanks for the inspiration! Who knew, delicious pecan pie from a crock pot! Will definitely make again.”
Ingredients:
1 refrigerated Pillsbury pie crust
3 Eggland’s Best eggs
1 cup C&H sugar
⅔ cup Karo dark corn syrup
⅓ cup melted Land O Lakes butter
⅛ teaspoon Morton salt
1 teaspoon McCormick vanilla extract
1½ cups Fisher’s chopped pecans
Instructions:
Spray the inside of a slow cooker with cooking spray.
Place pie crust in slow cooker and mold it to fit the shape of the crock pit.
Stir remaining ingredients together, except pecans, until mixed well.
Stir in pecans. You can leave about half of them to arrange on top of the filling, it will look nice.
Pour filling into pie crust. If you reserved some pecans, gently place them on top of the filling.
Cover crock pot and cook on HIGH for 2½ to 3 hours.
Quick Tip: You must use pecans in this recipe, preferably half shelled pecans for the best texture and flavor.
Thanks goes to Spicy Southern Kitchen for this lovely recipe!
