1 refrigerated pie crust
3 eggs
1 C sugar
2/3 c dark corn syrup
1/3 c melted butter
1/8 tsp salt
1 tsp vanilla extract
1 1/2 c pecans, chopped and/or halves
Spray inside of crock pot with cooking spray. Place crust in crock pot and mold to fit the bottom and slightly up the sides. Stir remaining ingredients except pecans, until well mixed. Stir in pecans. You can reserve about half of pecan halves to arrange over the top of the filling. Pour filling into the crust. If you reserved pecan halves you can arrange over the top to make it look pretty. Put lid on crock pot and cook on High for 2 1/2 – 3 hours. I turn mine down to Low after about 2 hours so the crust doesn’t get too dark. Serve warm with vanilla ice cream. YUM !! This is so good and frees up oven space if you’re cooking other dishes.