Crock Pot Pecan Pie 1 uncooked pie-crust 3 eggs 1 cup sugar 2/3 cup dark Karo syrup 1 cup pecans, broken up 1/2 cup margarine, melted 1 teaspoon vanilla Directions: 1: Spray the slow cooker with nonstick cooking spray. 2: Place uncooked pie-crust in the slow cooker and press up the edges about 1/2 inch up the sides. 3: In a medium-mixing bowl, stir the remaining ingredients until well mixed. Pour on top of the pie-crust. 4: Cover and cook on HIGH for 2 to 3 hours
The best icing!! All you do is mix one vanilla pudding packet with half of the milk called for on the package. Whisk until it begins to thicken. Then fold in one container of Cool Whip. A great frosting spread on cakes and piped onto cupcakes, a tasty filling in crepes or on waffles along with some fruit...way less sugar too!!!!