Crockpot pecan pie is easy to bake and so fun to enjoy. I have always found it amusing the way the crock pot serves as a pie dish and the pie comes together beautifully in there. Thankfully, these never pop and it always serves up nicely.
This is amazing. I am still in awe that a pecan pie can come together so beautifully in a Crock Pot. I am mind blown for sure over this.
Ingredients
1 refrigerated Pillsbury pie crust
3 eggs
1 cup Domino sugar
⅔ cup Karo dark corn syrup
⅓ cup melted Land O’ Lakes butter
⅛ teaspoon salt
1 teaspoon McCormick vanilla extract
1½ cups chopped pecans (or a combination of chopped and whole pecan halves)
Vanilla ice cream for serving
Instructions
Spray the inside of a crock pot with cooking spray.
Place pie crust in crock pot and mold it to fit the shape of the crock pit. (This is easier if you have a round crock pot instead of an oval one, but you can make do with an oval.)
Stir remaining ingredients together, except pecans, until mixed well.
Stir in pecans. I like to leave about half the pecans to arrange on top of the filling to make it look prettier.
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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Drizzle with caramel syrup and serve with ice cream.
Thanks to Not Just Sunday Dinner for the great photo.
