Tuesday, November 18, 2014

Tasty Tuesday: Slow-Cooker Pecan Pie

This recipe was featured in our Nov meeting newsletter... looks delicious!


The Crust:

  • 1 stick butter, cubed
  • 1 1/2 cups flour
  • 1/2 cup dark brown sugar
  • 1 tsp salt

The Filling:

  • 3/4 cup corn syrup
  • 1/4 cup sugar
  • 3 eggs
  • 1/2 tsp salt
  • 1 1/2 cups pecans, chopped

The Directions:

For the crust, place the butter, flour, brown sugar & salt in food processor. Pulse a few times until well-mixed. For the filling, whisk together corn syrup, sugar, eggs, salt & pecans in a medium mixing bowl.

Line the bottom of a slow cooker with foil so that the pie will be easier to remove. Spray well with cooking spray. Using the bottom of a glass, press the crumbly dough into the bottom of the slow cooker & up the sides about a 1/2-inch. Pour the pecan mixture into the crust & cook on high heat for 3 hours.

After 3 hours, turn the heat off & remove the crock from the slow cooker. Let cool completely. once completely cool, use the foil to lift the pie out of the crock. Slice & serve.

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