- 1 uncooked piecrust
- 3 eggs
- 1 cup sugar
- 2/3 cup dark Karo syrup
- 1 cup pecans, broken up
- 1/2 cup margarine, melted
- 1 teaspoon vanilla
- Spray the slow cooker with nonstick cooking spray.
- Place uncooked piecrust in the slow cooker and press up the edges about 1/2 inch up the sides.
- In a medium-mixing bowl, stir the remaining ingredients until well mixed. Pour on top of the piecrust.
- Cover and cook on HIGH for 2 to 3 hours
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