Tasty Tuesday: Slow-Cooker Pecan Pie

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

(photo source)

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.