Rachael: Kelsey Nixon Slow Cooker Pecan Pie Recipe — Crock Pot Dessert

Rachael Ray: Thanksgiving Desserts

Kelsey Nixon showed Rachael Ray how to make some delicious holiday desserts without turning on the oven. Do you want to try her Slow Cooker Pecan Pie Recipe? For more fantastic ideas, get Apple Bread Pudding and No-Bake Pumpkin Pie.

Rachael Ray: Kelsey Nixon Slow Cooker Pecan Pie Recipe Ingredients

“It’s a really nice foolproof process,” Nixon said of her crust, which means less stress in a hectic kitchen at a busy time of year. You might even already have these ingredients on hand in your kitchen or pantry. That saves steps, shopping time, and of course money.

Rachael also joked that you can hide your dishes in the back yard if there are too many for you to keep up with.

I love just about anything you can make in a Crock Pot. They are kitchen miracles as far as I’m concerned.

Crust Ingredients

• 1 stick cubed Butter
• 1/2 cup Dark Brown Sugar
• 1 1/2 cups Flour
• 1 tsp Salt

Filling Ingredients

• 3/4 cup Corn Syrup
• 3 Eggs
• 1 1/2 cups chopped Pecans
• 1/4 cup Sugar
• 1/2 tsp Salt

Kelsey Nixon: Rachael Ray Crock Pot Pecan Pie Recipe Directions

1. Combine crust ingredients using a food processor or blender. Pulse until mixture has come together, in a “crumbly consistency.”
2. In a bowl, whisk filling ingredients to create a mixture.
3. Line the slow cooker with foil to help you remove the pie once it is done cooking.
4. Spray foil with cooking spray.
5. Use the bottom of a glass to press crust dough into your slow cooker, coming about 1/2” up the sides.
6. Pour pecan filling into the crust.
7. Cook pie in the slow cooker on high for about three hours.
8. After it’s done cooking, turn off the heat and remove the crock from your slow cooker. Let it completely cool before attempting to handle it.
9. Using the foil, carefully lift the pie out and slice it up before serving.