Chocolate Pecan Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large piecrust recipe (I have even used store bought refrigerator pie crust)
4 eggs lightly beaten
1 1/3 cups light corn syrup
1 cup sugar
1/3 cup melted butter
2 tsp. vanilla
2 cups pecan halves
1 cup dark chocolate chips
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Directions: |
Directions:Line 5-6 quart oval slow cooker with non-stick pan lining paper (foil with a parchment side). Roll crust into a 14x11 inch oval and place in prepared cooker, crust should extend up the sides 2-3 inches. Press top edge of crust to paper with a fork (you want it to “stick” in place).
In a medium bowl, whisk eggs, sugar, corn syrup, butter and vanilla together, stir in pecans and chocolate chips. Pour into crust in cooker.
Cover and cook on high for 3-3 ˝ hours, or until filling is puffed and set (Center may still be slightly wet). It helps to turn crock in base about half way through, as sometimes one end will be warmer than the other. Turn off cooker and let stand uncovered for 1 hour.
Use paper to carefully lift pie from crock, let cool on a wire rack and serve |
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Personal
Notes: |
Personal
Notes: Years ago I discovered that I liked to spend holiday time with my kids and NOT in the kitchen cooking and doing dishes all day, so I adopted making holiday dinners all in crockpots. I own 7, and sometimes borrow from my mother to have enough of them the right sizes. Because our crocks are “old school”, I use multiple lamp timers to have things turn on and off at the right times, so everything gets all done at the same time, but for the most part I can get up in the morning and put all the crocks in the bases, plug them in and walk away.
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