Crock Pot Pecan Pie

Crock Pot Pecan Pie is an easy dessert that will have everyone begging for more! Refrigerated pie crust with a delicious homemade 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: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

• refrigerated pie crust – you can also use your favorite homemade pie crust. I find the store-bought works just fine here and holds up well to cooking in the crock pot.
• eggs – if you have time, allow your eggs to come to room temperature. This will help them mix into the batter much easier.
• light corn syrup – corn syrup is not the same as high fructose corn syrup. I get this question often when folks ask for substitutions because they think regular corn syrup is the same as the fructose stuff. It is not. It is simply a thick, liquid sweetener made from corn starch – that’s it. Nothing scary.
• sugar – you can use a sugar substitute if you prefer. I would use a 1:1 type sugar substitute like Splenda for baking.
• salted butter – if you only have unsalted butter, be sure to add 1/4 teaspoon of salt to this recipe.
• cinnamon – if you don’t like cinnamon, leave it out. I don’t find that the amount I use here gives it a strong cinnamon flavor.
• vanilla extract – some folks also love bourbon or bourbon extract instead of vanilla.
• pecan halves – you can use chopped pecans and you can use as little or as much as you like, I like a lot of pecans in mine but this is so easily adjustable to your tastes ands preferences!

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 1/2 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? 

• Pecan Tassies
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• Pecan Pie Muffins
• Butter Pecan Cookies
• Southern Pecan Pound Cake
• Pecan Praline Cake with Butter Sauce
• Pecan Pie Bars
• Pecan Pie Cupcakes
• Butter Pecan Cheesecake
• Candied Pecans
• Pecan Pie Bubble Up
• Thanksgiving Recipe Roundup

Crock Pot Pecan Pie (with 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!

13 Reviews

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 8

Author: Brandie Skibinski

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Ingredients

• ▢ 1 refrigerated pie crust
• ▢ 4 large eggs
• ▢ 1 ⅓ cups light corn syrup
• ▢ 1 cup sugar
• ▢ ⅓ cup salted butter, melted melted
• ▢ ⅛ teaspoon cinnamon (optional)
• ▢ 2 teaspoons vanilla extract
• ▢ 2 cups pecan halves (divided use – can be chopped up if preferred)

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 1 refrigerated pie crust (unrolled) 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 4 large eggs, 1 1/3 cups light corn syrup, 1 cup sugar, 1/3 cup salted butter, melted, 1/8 teaspoon cinnamon (if using) and 2 teaspoons vanilla extract. Whisk until smooth. Stir in 1 cup of pecan halves.
  
• Gently pour batter into crust in the slow cooker.
  
• Then top with remaining cup of pecan halves. 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. 
  

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.

Course: Dessert

Cuisine: American

Nutrition

Calories: 628kcal | Carbohydrates: 82g | Protein: 6g | Fat: 33g | Sodium: 221mg | Fiber: 2g | Sugar: 69g

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 and other nutritional values can vary quite a bit depending on which brands were used.

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Originally published: November 2017
Updated & republished: November 2020