Hubby is a huge pecan pie lover, and for some reason I keep testing out recipes to find one that he likes. This one is made in a crockpot. The flavor is there, but it stuck to the dish….like I had to super scrape it and then super soak it to clean. I suggest using those liners to remove it that way you end up with a pretty “slice” of pie rather that attacking it like we did. It’s not a bad recipe just use a liner. I would make it again when I don’t wanna fire up the oven.
Crockpot Pecan Pie
(Adapted from Spicy Southern Kitchen)
1 refrigerated pie crust
3 eggs
1 cup sugar
⅔ cup dark corn syrup
⅓ cup melted butter
⅛ teaspoon salt
1 teaspoon vanilla extract
1½ cups chopped pecans (or a combination of chopped and whole pecan halves)
Vanilla ice cream for serving
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 crockpot. (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 crockpot and cook on HIGH for 2½ to 3 hours.
