The simplest pecan pie in history, in a slow cooker!
In a small kitchen, the size of a closet, one of the biggest problems I find is the food for parties like Thanksgiving dinner and Christmas dinner! These big meals usually have a roast, different sides, and a dessert, each competing for space in the oven or on the stove, so it’s always fun to get something out of the oven and stove! I hesitated a long time to take a slow cooker in my hand because it’s a different cooking device and I don’t have much space, but once I broke it and got it, it became one of my favorites, especially for big party meals!
It’s obvious to turn a few pages to a slow stove, but what about dessert? How about a cake? You know, one with a crust that should be nice and crunchy. It never occurred to me that a cake can be made in a crock-pot, at least not with a crisp crust, and when I came up with the idea a while ago, I just had to try it! A cake in a crock-pot is so easy! You put the crust of the cake in a slow cooker lined with aluminum foil, pour in the filling, and cook it until the crust is nice and brown and crisp and good! 5 minutes of effort makes a great cake that doesn’t require time in the oven! Perfect for a festive meal! One of my favorite cakes should be the classic pecan pie and it works perfectly on a slow stove!
Slow Cooker Pecan Pie
Prep Time: 5 minutes Cook Time: 3 hours Total Time: 3 hours 5 minutes Servings: 8
The easiest pecan pie ever, in the slow cooker!
- 1 pie crust
- 3 large eggs, lightly beaten
- 1 cup brown sugar
- 2/3 cup maple syrup (or honey or golden syrup)
- 1/3 cup unsalted butter
- 1 1/2 cups pecans, toasted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Place the pie crust in the bottom of a foil-lined slow cooker, fill with the mixture of the remaining ingredients and cook on HIGH for 2-3 hours. The crust will be nice and golden brown!
Calories 425, Fat 21.5g (Saturated 7.5, Trans 0), Cholesterol 90mg, Sodium 332mg, Carbs 56g (Fiber 1.1g, Sugars 45.1g), Protein 4.4g