More Recipes from Kelsey Nixon:
- 1 stick butter, cubed
- 1 1/2 cups flour
- 1/2 cup dark brown sugar
- 1 teaspoon salt
- 3/4 cup corn syrup
- 1/4 cup sugar
- 3 eggs
- 1/2 teaspoon salt
- 1 1/2 cup pecans, chopped
For the crust, place the butter, flour, brown sugar and salt in a food processor. Pulse a few times until the mixture is well-incorporated.
In a medium mixing bowl, whisk together corn syrup, sugar, eggs, salt and pecans.
Line the base of a slow cooker with foil so that the pie will be easier to remove. Spray with cooking spray.
Using the bottom of a glass, press the crumbly dough into the bottom of the slow cooker and up the sides about a 1/2 inch. Pour the pecan mixture into the crust and cook on high heat for 3 hours.
After 3 hours, turn the heat off and remove the crock from the slow cooker. Let cool completely on a cooling rack. Once completely cool, use the foil to lift the pie out of the crock. Slice and serve.