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 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?
Crock Pot Pecan Pie (+Video)
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
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 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.
Nutrition
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.
Originally published: November 2017
Updated & republished: November 2020
Hi, I love this idea as our oven has died. Can we make this using a pre-made pie crust?
Absolutely you can! I use the refrigerated pie crust for this recipe. Makes it so much easier!
Could you add chocolate chips to this for a chocolate-pecan pie? Or would it cause filling to be too runny?
Oh so clever! I can’t wait to try it. Pinning for now! How wonderful when we can make dessert in the crock!
This was excellent. I can’t believe it actually worked!
Hi Suzanne, I have never tried that. I’m sorry. It would probably change up the consistency.
I absolutely need to try this since baking pecan pies in the oven when living at 6800′ turns the pie into hard candy. Thanks for the great ideas Brandoe!!
Brandie!!!! Darned autocorrect!
Never EVER thought to cook a pie in the slow cooker! Brilliant! Gonna try this possibly today! I have some pecans from my trees just waiting to be cracked and put on this pie!
Hope you love it!!!
I doubt the parchment paper is optional.
Is the parchment paper optional? I have a crock pot that is nonstick material . My Dad’s favorite pie is pecan, I can’t wait to try this
Hi Antoinette! The parchment paper makes it easier to remove and it also keeps the crust from curling inward as it cooks. 🙂
That’s an ideal way to cook that pecan pie! It will make it to our thanksgiving dinner this year! Thanks for sharing!
Hope you love it Sabrena!