Rachel Ray Crock Pot Pecan Pie

Ingredients

• 1 stick cubed Butter
  
  
• 1/2 cup Dark Brown Sugar
  
  
• 1 1/2 cups Flour
  
  
• 1 tsp Salt
  
  

Filling Ingredients

• 3/4 cup Corn Syrup
  
  
• 3 Eggs
  
  
• 1 1/2 cups chopped Pecans
  
  
• 1/4 cup Sugar
  
  
• 1/2 tsp Salt
  
  

 Rachael Ray Crock Pot Pecan Pie Recipe Directions

Combine crust ingredients using a food processor or blender. Pulse until mixture has come together, in a “crumbly consistency.”

In a bowl, whisk filling ingredients to create a mixture.

Line the slow cooker with foil to help you remove the pie once it is done cooking.

Spray foil with cooking spray.

Use the bottom of a glass to press crust dough into your slow cooker, coming about 1/2” up the sides.

Pour pecan filling into the crust.

Cook pie in the slow cooker on high for about three hours.

After it’s done cooking, turn off the heat and remove the crock from your slow cooker. Let it completely cool before attempting to handle it.

Using the foil, carefully lift the pie out and slice it up before serving.