Ingredients
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1 refrigerated Piecrust
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3 large Egg
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1 cup Sugar
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⅔ cup dark Corn Syrup
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⅓ cup Unsalted Butter
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2 tablespoons Bourbon
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⅛ teaspoon Kosher Salt
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1 teaspoon Vanilla Extract
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1 cup Pecans
Directions
The holidays can get pretty jam-packed, especially when it comes to valuable kitchen space. While the main course is in the oven and a couple of different sides are cooking on the stovetop, I like having dessert, like this Old-Fashioned Pecan Pie, warm and ready in the slow cooker. It’s an easy way to have an awe-inspiring holiday spread without getting stressed out in the kitchen.
Steps
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1
Done
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Lightly spray the insert of a 6-quart slow cooker with cooking spray. |
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2
Done
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If your slow cooker is an oval, you’ll need to shape the pie dough slightly. On a lightly floured surface, roll the pie dough lightly in one direction to make the circle into an oval slightly larger than the slow cooker. Carefully place the dough in the slow cooker, rolling the excess dough around the edges to make a lip to hold the toppings. |
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3
Done
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In a large bowl, whisk together the eggs, sugar, corn syrup, butter, bourbon, salt, and vanilla until well mixed. |
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4
Done
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Stir in the chopped pecans. Pour the filling into the slow cooker over the pie dough. Gently arrange the whole pecans in a pretty pattern on top of the filling. I like to have a row along the edge of the piecrust and a few more scattered in the middle. |
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5
Done
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Place two long pieces of paper towel over the top of the slow cooker and cover with the lid. Cook on High for 2½ to 3 hours. Transfer the slow cooker insert to a wire rack and let cool for 15 minutes. |
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6
Done
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Serve warm. |
