3 eggs
1 c. sugar
2/3 c. dark karo syrup
1 c. pecan pieces
1/2 c. margarine, melted
1 t. vanilla
whipped cream , optional
Line a 4 qt. crockpot. Spray liner. Place unrolled pie crust in bottom and press up the sides about 1/2". Combine remaining ingredients until well blended. Pour over pie crust. Cover. Cook on high for 2-3 hours. I checked mine at 2 hours, and cooked an additional 30 minutes. (All crockpots are different) Turn crockpot off and use liner to lift cobbler out. Place on plate and cool. Once it has cooled the cobbler is more solid. (Just like pecan pies that set up after cooling.) Remove liner. Serve warm or cool with whipped cream if desired. Yummy! (Some people choose to rotate the inner crock halfway around to be more even, they say it's hotter on the side with the dials, but I've never done this.)
*I used a 6 qt. crockpot, so the cobbler wasn't very thick, and the crust burned just a little in one corner that was a little lower than the others. But overall, it satisfied my craving for pecan pie! Mark liked it because it was a moister pie.
Before cooking:
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