Slow Cooker Pecan Pie
Slow Cooker Pecan Pie is a great dessert for the Thanksgiving and Christmas holidays. It's easy to make and turns out with a flaky, crunchy crust and a gooey pecan pie filling. You can't beat this treat.
Servings: 8 pieces
Calories: 493kcal
Ingredients
- 1 rolled refrigerated pie crust
- 3 eggs
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 2/3 cup dark corn syrup
- 1/2 cup butter melted
- 1 cup pecans
Instructions
- Spray the slow cooker with non-stick spray and place parchment paper inside, by pressing it up against the sides.
- Unroll the refrigerated pie crust and press it into the slow cooker, making sure it comes up the sides a couple of inches.
- In a medium bowl, add the eggs and beat them.
- Next, add the sugar, vanilla, melted butter, and corn syrup and mix well.
- Add the pecans and stir until they are all covered.
- Gently pour the pecan pie filling into the pie crust and place the lid on the slow cooker.
- Cook for two hours and then shut the cooker off. Allow the pie to cool for two to three hours while it sets up.
- After cooling, you can remove the pie by gently lifting it out by the parchment paper.
Video
Nutrition
Serving: 1 | Calories: 493kcal | Carbohydrates: 59g | Protein: 5g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Cholesterol: 100mg | Sodium: 251mg | Fiber: 2g | Sugar: 48g