Slow Cooker Pecan Pie

Slow Cooker Pecan Pie

Posted by Kim McCosker on

Slow Cooker Pecan Pie

Serves 8 serves


  • 100 grams butter cubed
  • 1 1/2 cups plain flour
  • 3/4 cup brown sugar
  • 1 teaspoon sea salt
  • 3/4 cup corn syrup
  • 3 eggs
  • 1 1/2 cups pecans, chopped


  • For the crust, place the butter, flour, 1/2 cup brown sugar and half the salt in a food processor.
  • Pulse a few times until the mixture is crumbly and well combined.
  • In a large mixing bowl, whisk together corn syrup, remaining 1/4 cup brown sugar, eggs and pecans, with remaining sea salt.
  • Line the slow cooker with baking paper (just so the pie will remove easily).
  • Press the crumbly dough into the bottom of the slow cooker and slightly up the sides.
  • Pour the pecan mixture over the crust.
  • Lay a tea towel between the slow cooker and the lid to absorb condensation.
  • Cover and cook on HIGH for 3 hours.
  • Cool completely before slicing to serve.

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