I found this recipe for Pecan Pie on Pinterest. Those girls at crockingirls.com are simply amazing! They created a sure-fire winning recipe that literally requires no alterations! After successfully making this, I am going to go back to their website and see what other jaw-dropping recipes they got over there. Be sure to check out their website! What sold me on giving this recipe a try was that it is completely cooked in a crockpot! Perfect for our hot and humid summers where turning on the oven is against our summer house rules, lol! It was so simple to make! There’s very few ingredients yet the end result is a very decadent Pecan Pie that will satisfy your nutty, sweet cravings! Make this today and folks just won’t believe it came from a crockpot!
Printable Recipe: Crockpot Pecan Pie
1 uncooked pie crust
1 cup sugar
2/3 cup dark Karo syrup
1 cup pecans, broken up
1/2 cup margarine, melted
1 teaspoon vanilla
Line your crockpot with a crockpot plastic liner or foil that has been generously sprayed with non-stick cooking spray. The gals over at crockingirls.com just sprayed their crockpot with non-stick cooking spray.
After reading several comments on the recipe’s original website, I decided I wanted some sort of liner to make it more easier to lift the entire pie out of the crockpot. Probably the best way is to use specially made plastic bags that are meant to be put in the crockpot. I didn’t have any on hand and went with foil. It worked out just fine for me with foil.
Press the uncooked piecrust into the slow cooker (on top of the liner or foil) and up the edge about one inch.
In a medium-sized bowl, combine the rest of the ingredients. Whisk till yolks are broken and all ingredients are well distributed.
Pour into the center of the pie crust slowly. If your pie crust is more than 1/2″ above the pie filling, gently push down the pie crust to 1/2″ or little less above the pie filing. I learned this the hard way with the first pie I made (yes, I’ve made a couple in the past week alone). If your pie crust is way above the filling, it will fold over into the pie filling itself while cooking up. The problem is that the sticky, sweet pie filling then spills over the pie crust and gets down between the foil and the pie crust up underneath the pie. This makes it almost impossible to slip the foil out from under the pie when it is cooked. I am guessing you will have the same problem with a crockpot plastic liner. Even when heavily sprayed with non-stick cooking spray, it was very hard to separate the foil from the crust when the filling got between them. Cover and cook on high between 2.5-3 hours on high. Mine took 2 hours and 40 minutes exactly.
Lift the pie out of the crockpot by grabbing the foil corners or the edges of the crockpot plastic liner and gently place in a pie plate. This really is a two person job with each person grabbing 2 corners. Allow to cool and for the pie filling to set before trying to slip out the foil or plastic liner. Store leftovers in the fridge. Wondering about the crust? I was simply amazed at how perfectly “baked” the pie crust was. Golden brown and cooked throughout. Solid on the bottom and flaky around the edges!
Note: I used a standard round crockpot that was 5-6 quarts in size. If using an oblong crockpot, then allow the pie to cool inside the crockpot. You will probably have to cut the slices in the crockpot and gently remove each slice. Placing the oblong pie onto a cookie sheet may cause the sides to collapse. I can just tell you that a pie made in a round crockpot fit perfectly in a 9-inch glass pie plate.