Line a 5 or 6-quart slow cooker with parchment paper (12.5 inch x 16 inch). Press the paper down into the slow cooker to create an outline of the bottom of the slow cooker.

Remove parchment paper and place unrolled pie crust onto the parchment paper (lining it up with the creases from the outline in the parchment paper).

Place parchment paper/pie crust into slow cooker (pastry should extend 2 to 3 inches up the sides).

Bend and fold the pastry as needed to get it to fit properly.

In a bowl combine the Eggland’s Best eggs, corn syrup, sugar, melted butter, cinnamon, and vanilla.

Whisk until smooth. Stir in 1 cup of the pecans. Gently pour into crust in cooker.

Then top with remaining cup of pecans. Placing them evenly in a pattern to make a nice presentation.

Place a layer of paper towels on top of the slow cooker then cover with the lid. Cook on high for 3 to 3 1/2 hours or until filling is puffed and set.

Turn off slow cooker. Let stand, uncovered, 1 hour.

Cut and serve straight from the slow cooker. Or gently lift the parchment paper out of the slow cooker, then slice and serve.