{ Slow Cooking Thursday - Slow Cooker Pecan Pie }

 

 

Good morning, welcome back to another Slow Cooking Thursday.

 

Today's recipe is a must try, and if you're not convinced, I hope the photos will make you drool enough to go get in that kitchen, and make this delicious dessert for after dinner tonight.

 

Slow Cooker Pecan Pie 

 Source:  The Country Cook

 

 

Ingredients 

1 refrigerated pie crust 

4 large eggs, lightly beaten 

1 ⅓ cups light corn syrup 

 1 cup sugar 

⅓ cup salted butter melted

 ⅛ teaspoon cinnamon (optional) 

2 teaspoons vanilla extract 

2 cups pecan halves, divided use 

 

 

Instructions 

 

Line a 6-quart oval slow cooker with parchment paper (12.5 inch x 16 inch). Press the paper down into the slow cooker to create an outline of the bottom of the slow cooker. Remove parchment paper and place unrolled pie crust onto the parchment paper (lining it up with the creases from the outline in the parchment paper). 

 

Gently roll up the edges of the pie crust and make small indentations to help the crust stick to the parchment paper and to keep in the filling better. Place parchment paper/pie crust into slow cooker (pastry should extend 2 to 3 inches up the sides). Bend and fold the pastry as needed to get it to fit properly. In a bowl combine the eggs, corn syrup, sugar, melted butter, cinnamon and vanilla. Whisk until smooth. Stir in 1 cup of the pecans. 

 

Gently pour batter into crust in the slow cooker. Then top with remaining cup of pecans. Placing them evenly in a pattern to make a nice presentation. Place a layer of paper towels on top of the slow cooker then cover with the lid. Cook on high for 3 to 3 ½ hours or until filling is puffed and set. Turn off slow cooker. Let stand, uncovered, 1 hour. 

 

Cut and serve straight from the slow cooker. Or gently lift the parchment paper out of the slow cooker, then slice and serve.