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Preparation time: 30 minutes
Cooking time: 3 hours
Servings: 8
Ingredients:
For the Crust:
1½ cups flour
1 stick butter, cubed
1 tsp salt
½ cup dark brown sugar
For the filling:
1½ cup pecans, diced
¾ cup corn syrup
3 eggs
¼ cup sugar
½ tsp salt
Directions:
1. To make the crust; put the butter, brown sugar, flour and salt in a food processor then pulse a couple of times until the mixture blends.
2. Whisk the corn syrup, eggs, pecans, sugar and salt together in a medium mixing bowl.
3. Line the bottom of a slow cooker with foil so the pie can be removed easier. Grease the slow cooker with cooking spray.
4. Press the now crumbly dough with the bottom of a glass into the slow cooker’s base as well as up its sides, about a half inch. Transfer the pecan mixture into the crust then cook on high heat setting for 3 hours.
5. After 3 hours, turn off the heat then take out the crock from the slow cooker. Let it completely cool on a cooling rack.
6. Once it’s completely cool, lift out the pie from the crock using the foil then slice and serve.
