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2 Ways to Make Pecan Pie in a Slow Cooker

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Pecan pie is a classic fall dessert, but that doesn't mean you can't enjoy it in the spring. Don't deprive your taste buds of the sweet, nutty flavor just because it's not the typical season for it. Use your Crock-Pot® Manual Slow Cooker to craft the perfect pie. If you're feeling nostalgic and traditional, follow the first recipe. For an interesting take on a classic, go with the second one. Either way, you're sure to end up with a tasty dessert that your entire household will love.

Traditional pecan pie makes for a great dessert all year long.Traditional pecan pie makes for a great dessert all year long.

Classic Pecan Pie
There's nothing like a heaping slice of pecan pie to follow a hearty dinner. Craft the perfect dessert with your slow cooker and get ready to experience the best tasting pecan pie you've ever had!

You'll need:

  • 1 stick butter, cubed
  • 1 1/2 cups flour
  • 1/2 cup dark brown sugar
  • 1 1/2 teaspoon salt
  • 3 eggs
  • 2 cup pecans, chopped
  • 1/2 cup honey
  • 1/4 cup sugar
  • 1 teaspoon cinnamon

Directions
Start by combining butter, flour, brown sugar and salt in a food processor, and pulse until completely mixed. In a large bowl, mix together the eggs, pecans, honey, sugar and cinnamon. Lightly coat the bottom of the slow cooker insert with cooking oil, then lay a piece of foil over it. Pack the butter mixture to the bottom of the foil and press it into the sides. This will serve as the crust. Pour the egg mixture on top of the crust, cover with the lid and heat on low for 3 hours. When time is up, lift the lid and cook for another hour. Allow it to cool completely, then remove from the slow cooker, slice and enjoy!

Try this unique pecan recipe for dessert.Try this unique pecan recipe for dessert.

Pecan Pie Dip
To spice up a traditional dessert, try crafting the inner workings of the pie with your slow cooker. Serve as is, and put out a spread of cookies and crackers to use for dipping!

You'll need:

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup Karo syrup, dark
  • 1 cup pecan pieces
  • 5 tablespoons unsalted butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon fine salt
  • 1 to 2 tablespoons bourbon

Directions
Crack eggs into a large bowl and whisk thoroughly. Add sugar, syrup, pecans, butter, vanilla, salt and bourbon, and mix well. Lightly coat your slow cooker with cooking spray and pour in the egg mixture. Cover and heat on high for 3 hours. Allow to cool slightly before serving.

Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that calls for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
 
 

 

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