Old-Fashioned Pecan Pie
Bring this modernized version of classic pecan pie to Thanksgiving this year!
Old-Fashioned Pecan Pie just got a whole lot easier! With this recipe, you can make this favorite Thanksgiving pie in your slow cooker. Rich, decadent, and full of fabulous fall flavor, this pie is made even better with a little bit of bourbon thrown in the mix. Give this recipe a try, and your friends and family will be asking you where you got your recipe. When preparing food for the holidays, the last thing you want to be doing is spending too much time in the kitchen and not enough time enjoying the presence of your loved ones. Making this pie in the slow cooker is a great way to free yourself up, without sacrificing flavor.
From the Chef: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.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Essential Slow Cooker Recipes: 103 Fuss-Free Slow Cooker Meals Everyone Will Love.
Preparation Time20 min
Slow Cooker Time HIGH3 hr
- 1 refrigerated pie crust
- 3 large eggs
- 1 cup sugar
- 2/3 cup dark corn syrup
- 1/3 cup unsalted butter, melted
- 2 tablespoons bourbon
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup pecans, coarsely chopped, plus 1/2 cup whole pecans
Lightly spray the insert of a 6-quart slow cooker with cooking spray.
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 dough in the slow cooker, rolling the excess dough around the edges to make a lip to hold the toppings.
In a large bowl, whisk together the eggs, sugar, corn syrup, butter, bourbon, salt, and vanilla until well mixed.
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 pie crust and a few more scattered in the middle.
Place two long pieces of paper towel over the top of the slow cooker and cover with the lid. Cook on High for 2 1/2 to 3 hours. Transfer the slow cooker insert to a wire rack and let cool for 15 minutes.
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