¼cupsalted butterTo make this pie non-dairy, use a butter substitute such as Earth's Balance or I Can't Believe It's Not Butter
line slow cooker slow cooker liner or parchment paper. If using liner, spray with non-stick cooking spray.
place flat pie crusts into slow cooker and pinch/stretch gently to combine into one long crust that comes up the sides of the slow cooker about 1" all the way around the edges. If you are using premade crusts, they will be easier to work with if you allow them to come to room temperature before trying to fit them to the shape of your slow cooker.
In a bowl, beat together eggs
add in sugar, corn syrup, vanilla, cinnamon and slightly cooled melted butter and stir well
add mixture together with nuts and stir to thoroughly mix
pour nut mixture into crust in slow cooker
crust should be about ⅓" higher than your mixture. If your crust comes up too high, you can fold or smush it down. Crimping it with a fork may work well too and will add a nice decorative touch.
cover and cook on high for 3 - 3½ hours.
after cooking, remove crock insert from heating element, remove lid and allow pie to fully cool before removing from slow cooker.
slice, serve and enjoy!!!
**I have not tried this recipe in a round crockpot. Just casserole and oval shaped.