Crock Pot Pecan Pie
Crock Pot Pecan Pie recipe is so easy in the slow cooker. Store bought crust is loaded with decadent pie filling for a great dessert.
Servings: 8
Calories: 570kcal
Ingredients
- 1 refrigerated Pie Crust
- 3 eggs lightly beaten
- 1 cup light or dark corn syrup
- 1 cup packed light brown sugar
- 1/4 cup butter melted
- 1 teaspoon vanilla extract
- 2 cups pecan halves
Instructions
- Line a 6 quart slow cooker with a crock pot liner (not an oven liner). Then place the pie crust into the bottom of the slow cooker. Press down on the bottom of the crock pot and around the sides so that it fits the bottom of your crock pot.
- In a large bowl, combine eggs, corn syrup, sugar, butter and vanilla until well blended.
- Stir in pecans.
- Pour the mixture into the crock pot on top of the crust (do not go over the crust).
- Cover and cook on high for 3 hours. Then turn the crock pot off and take the lid off. Let it sit for at least 1 hour to set.
- Then carefully remove the pie by lifting the crock pot liner out of the crock pot. Then the pie is ready to cut, serve and enjoy!
Notes
You have to let the pie sit for at least 1 hour or it will fall apart when removing it from the crock pot so make sure to not skip this step!
Refrigerate any leftover pie in an airtight container for up to 5 days.
Nutrition
Calories: 570kcal | Carbohydrates: 74g | Protein: 6g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 230mg | Potassium: 203mg | Fiber: 3g | Sugar: 61g | Vitamin A: 280IU | Vitamin C: 0.3mg | Calcium: 63mg | Iron: 2mg
