Crock Pot Pecan Pie
You'll go nuts over this holiday classic pecan pie. It's everything it's crocked up to be! Same great taste and texture as the traditional pie we all love.
- 1 refrigerated pie crust, unbaked (I used Pillsbury)
- 3 tablespoons butter, melted and slightly cooled (I used salted)
- 3 eggs (I used 2 Jumbos)
- 1/2 cup sugar
- 1/2 cup packed dark brown sugar
- Pinch salt
- 2/3 cup light corn syrup
- 1/2 teaspoon vanilla extract
- 1 1/2 cups coarsely broken pecans (or a combination of broken and halves)
- Whipped cream or Vanilla ice cream, for serving
Preparation time 15mins
Cooking time 195mins
Line crock pot with aluminum foil or as I did, cut two pieces of heavy duty foil 4-5" wide and long enough to reach up the sides of the crock pot for handles to remove the pie with when done.
Place unbaked pie crust in crock pot and mold it to fit the shape of your crock pit and extending up the sides about 1 1/2". (This is easier to do if your crock pot is round. Mine is oval so I had to re-shape the dough to make it fit.)
In a mixing bowl and using a wire whisk, beat the eggs until well blended. Whisk in remaining ingredients except for the pecans. Lastly, stir in pecans. Carefully, pour filling into the pie crust.
Place cover on the crock pot and cook on HIGH setting for 2 1/2 to 3 hours, checking after 2 hours since all crock pots cook differently. It shouldn't jiggle in the center when lightly shaken. Mine was done in 2 hrs and 20 minutes.
During the last hour of cooking (or when a lot of moisture has built up underneath the lid), I laid a paper towel across the top of the cooker and set the lid over it to catch the moisture.