Crock Pot Pecan Pie (+Video)

Crock Pot Pecan Pie is an easy dessert that will have everyone begging for more! Refrigerated pie crust with a delicious pecan pie filling!

AN EASY, FUN VERSION OF PECAN PIE

Crock Pot Pecan Pie is an easy holiday dessert that will have everyone begging for more! Refrigerated pie crust with a delicious homemade pecan pie filling!

WHY MAKE PECAN PIE IN THE SLOW COOKER?

• Because it saves oven space! During the holidays, we have the oven running around the clock. There is only so much you can cram in your oven at one time. Right? So this frees up that precious oven space. It bakes up beautifully and it slices up beautifully.
• Updated to add: Some folks emailed me and expressed concerns that they feel their slow cookers 'run hot' and are afraid the sides would burn before the middle was done. You can cook this on low. And I really recommend using the parchment paper as it creates a barrier between the pie and the slow cooker insert. If you cook it on low, you'll just need to double the cooking time.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

• refrigerated pie crust
• eggs
• light corn syrup
• sugar
• salted butter
• cinnamon
• vanilla extract
• pecan halves

HOW TO MAKE CROCK POT PECAN PIE:

Line a 5 or 6 quart oval 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 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). Gently roll up the edges of the pie crust and make small indentations to help the crust stick to the parchment paper and to keep in the filling better.

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 eggs, corn syrup, sugar, melted butter, cinnamon and vanilla. Whisk until smooth.

Stir in 1 cup of the pecans. Note: You can chop up these pecans if you like smaller bits in your pie.

Gently pour mixture into crust in the slow cooker.

Top with remaining cup of pecans. Place 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.

Note: The paper towels just help collect excess condensation that is produced during the baking process.

Cook on high for 3 to 3 ½ hours or until filling is puffed and set. When pie is finished, turn off slow cooker. Let stand, uncovered, for a minimum of 1 hour. It's really important to let the pie cool completely. It will make it easier to remove and serve.

Cut and serve straight from the slow cooker. 

Or gently lift the parchment paper from the crock pot and then slice and serve.

And if you are really wanting to take it over the top, add a scoop of vanilla ice cream.

CRAVING MORE RECIPES? 

• HOMEMADE PECAN PIE CUPCAKES
• SOUTHERN PECAN CAKE BARS (+Video)
• BUTTER CRUMBLE APPLE PIE
• SOUTHERN PECAN PIE MUFFINS
• THE BEST CANDIED PECANS

Crock Pot Pecan Pie (+Video)

Crock Pot Pecan Pie is an easy dessert that will have everyone begging for more! Refrigerated pie crust with a delicious pecan pie filling!

5 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: crock pot pecan pie

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

Servings: 8

Calories: 628kcal

Author: Brandie @ The Country Cook

Ingredients

• ▢ 1 refrigerated pie crust
• ▢ 4 large eggs, lightly beaten
• ▢ 1 ⅓ cups light corn syrup
• ▢ 1 cup sugar
• ▢ ⅓ cup salted butter melted
• ▢ ⅛ teaspoon cinnamon (optional)
• ▢ 2 teaspoons vanilla extract
• ▢ 2 cups pecan halves, divided use

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Instructions

• Line a 6-quart oval 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). Gently roll up the edges of the pie crust and make small indentations to help the crust stick to the parchment paper and to keep in the filling better. 
• 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 eggs, corn syrup, sugar, melted butter, cinnamon and vanilla. Whisk until smooth. Stir in 1 cup of the pecans.
• Gently pour batter into crust in the slow 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 ½ 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. 

Video

Notes

• If you like smaller pieces of pecan in your pie, be sure to chop up at least one cup before mixing. 
• Updated to add: Some folks emailed me and expressed concerns that they feel their slow cookers 'run hot' and are afraid the sides would burn before the middle was done. You can cook this on low. And I really recommend using the parchment paper as it creates a barrier between the pie and the slow cooker insert. If you cook it on low, you'll just need to double the cooking time.

Nutrition

Calories: 628kcal | Carbohydrates: 82g | Protein: 6g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 102mg | Sodium: 221mg | Potassium: 152mg | Fiber: 2g | Sugar: 69g | Vitamin A: 370IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 1.6mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Originally published: November 2017
Updated & republished: November 2020