Yesterday, when Paul and I were in the checkout line at Brookshire’s, I commented on the tasty-looking picture on the front of a food magazine. Within seconds, he’d grabbed it off the rack and tossed it into the cart.
“I’m buying that for you,” he said.
So, what does it mean when your boyfriend rapidly buys you a cooking magazine you’d commented on?
- He loves you.
- He loves the recipe on the cover and hopes you’ll make it for him.
- All of the above.
The recipe was for pecan pie (his favorite) in a slow cooker (my favorite).
This recipe is especially perfect for a Friday night when all you really have to do is dump ingredients into a slow cooker, pour a glass of wine and sit on the back porch to enjoy the dusky twilight and each other’s company while the pie cooks.
You really want to line the slow cooker with parchment paper for this recipe. It helps keep the crust crisp. It also allows you to rotate the pie while it’s cooking to avoid hot spots, and it allows for easy removal of the pie once it’s finished.
Slow Cooker Pecan Pie
1 uncooked pie crust, rolled into the shape of your slow cooker
1 cup sugar
2/3 cup dark corn syrup
1 cup pecans, coarsely chopped
1/2 cup margarine, melted
1 tsp vanilla
Cut parchment paper into two strips, placing them down the sides and bottom of slow cooker, overlapping. Spray with nonstick cooking spray.
Press the pie crust dough into the bottom of the slow cooker on top of the paper, and press about 1/2 inch up the sides.
In a medium mixing bowl, stir together the remaining ingredients until well-mixed. Pour on top of the pie crust.
Cover and cook on high setting for 2 to 3 hours, rotating the pie once through the process.
Remove pie from the slow cooker and let cool on a rack. Serve with ice cream.
Nutritional Information: Calories Per Serving: 425, Calories from Fat: 181, Fat: 20 g, Trans Fat: 0 g (4 g Saturated Fat), Cholesterol: 83 mg, Sodium: 232 mg, Potassium: 48 mg, Carbohydrates: 62 g, Sugar: 43 g, Protein: 3 g.
View this recipe to print or add items to My Shopping List.