7.5oz.refrigerated pie crustRoom Temperature (one pie crust from a Pilsbury 14.1 oz. pie crust box)
2cupspecan halves(toast them lightly in dry skillet first if desired)
4large eggs
1 1/4cuplight corn syrup
1/4cupsalted butterMelted
1cupsugar
1tspvanilla extract
1/4tsp.salt
Instructions
Line the slow cooker pot with a slow cooker liner (not an oven liner). On a clean counter or cutting board, lighty roll out the pie crust with a rolling pin until it's just bigger than the slow cooker lid. Place the slow cooker lid on top of the pie crust and carefully cut around the lid with a paring knife to get an oval shape. Place the pie in the slow cooker and mold it to the bottom of the pot.
Whisk together the eggs, sugar, corn syrup, butter, vanilla extract and salt until mixed thoroughly. Stir in the pecans using a rubber spatula.
Pour the filling into the pie crust, being careful not to go over the crust.
Cover and cook for 3 hours on High, let cool for at least 1 hour inside of the slow cooker with the top off.
Serve with vanilla ice cream and caramel sauce if desired, enjoy!
Video
Notes
I highly recommend using a slow cooker liner (we use Reynolds brand), parchment paper, or foil. This will make removing it much more manageable. Not to mention, it will also make for easy cleanup.
Out of corn syrup? You can replace 1 cup of light corn syrup with 1 1/4 cups granulated sugar dissolved in 1/4 cup of hot water.
Any leftover pie can be stored in an airtight container and placed in the refrigerator for up to 7 days. You can also, freeze the leftovers for up to three months.