Slow Cooker Lemon Custard Pie Dessert
A soft, spoonable lemon custard pie made right in the slow cooker with a rustic crust and bright citrus flavor. Creamy, lightly sweet, and comforting, this dessert is perfect for effortless baking with a tangy twist.
Ingredients
- 1 frozen pie crust dough 9-inch round, thawed
- 1 cup granulated sugar adjust to taste
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter melted and slightly cooled
- 3 large eggs
- 2 tbsp lemon juice fresh or bottled
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Lightly grease the inside of the slow cooker with butter or nonstick spray.
- Press softened pie dough into the bottom of the slow cooker, allowing it to overlap slightly for a rustic crust.
- In a bowl, whisk together sugar, flour, and salt. Add melted butter, eggs, lemon juice, and vanilla, mixing until smooth and glossy.
- Pour the custard mixture over the crust, aiming for the center. Do not stir.
- Cover and cook on LOW for 2.5 to 3.5 hours, until edges are set and the center has a slight jiggle. Avoid opening the lid during the first 2 hours.
- Turn off heat and let rest covered for 20–30 minutes to finish setting before serving.
Notes
Serve warm for a soft, custard-like texture. Add a dusting of powdered sugar or whipped cream for extra indulgence.
Nutrition
Calories: 360kcal
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