Crockpot Pecan Pie

Directions

Step One: Prepare the Slow Cooker

Begin by spraying the insert of your slow cooker with nonstick cooking spray. This will help prevent the pie from sticking to the sides of the cooker and make cleanup much easier once you’re done. It’s a simple but essential step to ensure the pie comes out smoothly and effortlessly.

Step Two: Prepare the Pie Crust

Unroll your uncooked piecrust and place it into the slow cooker. Gently press the edges of the crust about ½ inch up the sides of the cooker. This will create a nice, even edge that holds the filling in place as it cooks. Don’t worry if the crust doesn’t perfectly fit the shape of the slow cooker—just press it gently to cover the bottom and sides. The slow cooker will cook the crust thoroughly, giving it a crisp, golden finish at the end of cooking.

Step Three: Mix the Filling

In a medium-sized mixing bowl, combine the remaining ingredients: eggs, sugar, dark Karo syrup, broken pecans, melted margarine, and vanilla. Stir everything together until well mixed. The mixture should be smooth and glossy, with the sugar and syrup fully dissolved. The pecans will be suspended throughout the mixture, providing that signature crunch and nuttiness once the pie is done. Pour this filling evenly over the prepared pie crust in the slow cooker, spreading it out with a spatula to ensure it’s well distributed.

Step Four: Cook the Pie