Pecan pie is a real taste of the deep south of the USA, the tender nuts buried deep in a rich, molasses-sweet syrup. Best served with double cream or ice-cream.
We’ve made this classic American dessert so much easier with only five ingredients (plus staples) and your slow cooker needed to create a tasty treat.
If you’re after a classic pecan pie and slow cooker desserts or more desserts with pecans?
Ingredients
Method
Remove pastry sheet from freezer to thaw.
Preheat slow cooker on HIGH. Grease a 20cm loose-based tart tin with a little extra butter. Line tin with pastry; trim excess pastry, leaving about 1cm overhang. Prick pastry with a fork; freeze while preparing the filling.
Melt butter in a microwave or small saucepan over medium heat. Whisk syrup, eggs, flour and melted butter in a jug; stir in pecans. Pour pecan mixture into pastry case, spreading filling evenly. Place tin in slow cooker. Cover slow cooker insert with a clean tea towel, then replace cooker lid. Cook, covered, for 1 hour 45 minutes.
Remove pie from slow cooker; cool slightly. Serve pie drizzled with extra golden syrup, if you like.
Make it six Serve with vanilla ice-cream or thick cream.
Keep it Refrigerate in an airtight container for up to 4 days; serve cold or warm.
Note
Related stories
Native ad body.
Native ad body.
Native ad body.
