Crockpot of Goodness, Chocolate Pecan Pie

Chocolate pecan pie (Crock Pot Edition)

1 refrigerated piecrust
1 1/3 cups chopped pecans
4 oz bittersweet chocolate, chopped
3 eggs
1 cup sugar
6 Tbsp. Butter, melted
1/2 cup dark corn syrup
1/4 cup maple syrup
1 tsp. vanilla extract
1/4 tsp salt


Fit piecrust into the slow cooker, bringing it up the sides 2 inches and gently pushing it into the bottom.
Sprinkle pecans and chocolate evenly over the piecrust.
In a medium bowl, whisk eggs and sugar. Whisk in butter, corn syrup, maple syrup, vanilla and salt. Poor filling over chocolate, pecans in the crust.
Cook on high for 2 to 3 hours, until feeling is that encrusted starts to brown.
Remove crock from cooker and place on a baking rack to cool to room temperature, about two hours, before slicing and serving.