Slow-Cooker Pecan Pie

by Rachael Ray Show Staff 11:22 AM, October 31, 2014

Aired November 6, 2014

Serves 8

For the Crust:
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.

More Recipes from Kelsey Nixon:

Apple Bread Pudding with Caramel Dessert Sauce

No-Bake Pumpkin Pie

Kelsey Nixon’s Slow Cooker Pulled Pork (5 Meals, 1 Slow Cooker)