Slow Cooker Pecan Pie

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• 7.5 oz refrigerated pie crust (Room Temperature one pie crust from a Pilsbury 14.1 oz. pie crust box)
  Ingredient note

  Source: 7.5 oz. refrigerated pie crust (Room Temperature one pie crust from a Pilsbury 14.1 oz. pie crust box)
• 2 cups pecan halves (toast them lightly in dry skillet first if desired)
  Ingredient note

  Source: 2 cups pecan halves (toast them lightly in dry skillet first if desired)
• 4 each large eggs
  Ingredient note

  Source: 4 large eggs
• 1 1/4 cup light corn syrup
  Ingredient note

  Source: 1 1/4 cup light corn syrup
• 1/4 cup salted butter (Melted)
  Ingredient note

  Source: 1/4 cup salted butter (Melted)
• 1 cup sugar
  Ingredient note

  Source: 1 cup sugar
• 1 tsp vanilla extract
  Ingredient note

  Source: 1 tsp vanilla extract
• 1/4 tsp salt
  Ingredient note

  Source: 1/4 tsp. salt

1. Line the slow cooker pot with a slow cooker liner (not an oven liner). On a clean counter or cutting board, lighty roll out the pie crust with a rolling pin until it's just bigger than the slow cooker lid. Place the slow cooker lid on top of the pie crust and carefully cut around the lid with a paring knife to get an oval shape. Place the pie in the slow cooker and mold it to the bottom of the pot.
2. Whisk together the eggs, sugar, corn syrup, butter, vanilla extract and salt until mixed thoroughly. Stir in the pecans using a rubber spatula.
3. Pour the filling into the pie crust, being careful not to go over the crust.
4. Cover and cook for 3 hours on High, let cool for at least 1 hour inside of the slow cooker with the top off.
5. Serve with vanilla ice cream and caramel sauce if desired, enjoy!