Slow Cooker Pecan Pie

 

Today I am bringing you a recipe that I just recently tried myself, and it was a huge hit.  As with all new recipes, there are things I often have to change for the next time I make it.  

 

With regards to this slow cooker pie, I need to keep an eye on it, and probably cut down the cooking time slightly, because some of the edges of the pie were a bit dark and hard from the filling.

Aside from that, this was so good, sooooo good, and I think it will be going on my Thanksgiving menu.  I have a pumpkin pie one to try as well, in the slow cooker, and if that one turns out good as well, then it will go on the menu right alongside the pecan pie.

If anything, the fact that it is cooked in the crockpot, and I don't need to faff over it, is a huge plus.

Slow Cooker Pecan Pie 

 Source:  The Country Cook

 

 

Ingredients 

1 refrigerated pie crust 

4 large eggs, lightly beaten 

1 ⅓ cups light corn syrup 

 1 cup sugar 

⅓ cup salted butter melted

 ⅛ teaspoon cinnamon (optional) 

2 teaspoons vanilla extract 

2 cups pecan halves, divided use 

 

 

Instructions 

 

Line a 6-quart oval slow cooker with parchment paper (12.5 inch x 16 inch). Press the paper down into the slow cooker to create an outline of the bottom of the slow cooker. Remove parchment paper and place unrolled pie crust onto the parchment paper (lining it up with the creases from the outline in the parchment paper). 

 

Gently roll up the edges of the pie crust and make small indentations to help the crust stick to the parchment paper and to keep in the filling better. Place parchment paper/pie crust into slow cooker (pastry should extend 2 to 3 inches up the sides). Bend and fold the pastry as needed to get it to fit properly. In a bowl combine the eggs, corn syrup, sugar, melted butter, cinnamon and vanilla. Whisk until smooth. Stir in 1 cup of the pecans. 

 

Gently pour batter into crust in the slow cooker. Then top with remaining cup of pecans. Placing them evenly in a pattern to make a nice presentation. Place a layer of paper towels on top of the slow cooker then cover with the lid. Cook on high for 3 to 3 ½ hours or until filling is puffed and set. Turn off slow cooker. Let stand, uncovered, 1 hour. 

 

Cut and serve straight from the slow cooker. Or gently lift the parchment paper out of the slow cooker, then slice and serve. 

 

Miss Kay's Honey Pecan Pie

Folks, do I have the perfect Pecan Pie for your Thanksgiving .

Usually I stick with the same recipe, which is the one you can find on the back of the Pecan bags, and truth be told, I've made that one every year.  It worked, it never failed and it was good.

And then I started watching Duck Dynasty a few months ago and I became enthralled by Miss Kay's cooking.  I noticed she had a Honey Pecan Pie and since I do love a good Pecan Pie I decided that I had to try it.  It's SO good guys and it's the recipe I'll use from now on.

Seeing that it's Thanksgiving tomorrow, I always bake the pies the day before so that I'm not so overwhelmed with everything else on the day of.

So, I'm here to share the recipe with you and to encourage you to get your hands on Miss Kay's Duck Commander Kitchen Cookbook.  It will make a great gift for the cook in your family :)

Miss Kay's Honey Pecan Pie

Source:  Kay Robertson

3 large eggs
¾ cup sugar
½ stick (4 Tbsp) butter, softened
½ tsp salt
1 tsp vanilla extract
½ cup light corn syrup (I use Karo)
½ cup maple syrup (I use Johnnie Fair) or honey
1½ cups pecan halves
1 (9-inch) unbaked pie crust, homemade or store bought


Heat the oven to 350ºF. Beat the eggs with the mixer until fluffy, about 8 minutes.

In another mixing bowl, stir together the sugar, butter, salt, vanilla, and syrups. Gently fold this into the eggs. Gently fold in the pecans. Pour the filling into the piecrust.

Bake for 40 to 50 minutes, until the filling is set and no longer wobbly in the center.

Let cool completely before cutting.