Crock Pot Pecan Pie

This is a sponsored conversation written by me on behalf of Eggland’s Best eggs. The opinions and text are all mine.

Nutrition and Holiday Baking

Is it possible to really get into the holiday food and flavors and still add some nutrition in. The answer – ABSOLUTELY! They aren’t mutually exclusive!

I have no qualms about admitting how much I love, adore and eat all the holiday food. But there’s no reason I can’t easily add some Vitamin E, some Vitamin D, Omega 3’s, Vitamin B2 andB5. How can I do all of that easily you ask? Just by using Eggland’s Best eggs in all my holiday cooking and baking. Boom! Use Eggland’s Best eggs in your Sweet Potato Casserole or your Deviled Eggs and know that you are adding some nutrition in along with all that goodness!

Pecan Pie. In the Slow Cooker?

Just like it is possible to add some nutrition into a sinfully delicious dessert, it’s possible to ‘bake’ a pecan pie in your slow cooker! Check out my video below to see how easy this is to put together!

This is how you make the most of limited oven space when you are doing all of your holiday cooking and baking. And it actually works and turns out beautiful! People will praise you for your absolute brilliance. Promise. 😉

Ingredients:
1 refrigerated pie crust
4 eggs, lightly beaten
1 1/3 cups light corn syrup
1 cup sugar
1/3 cup salted butter, melted
1/8 tsp cinnamon
2 tsp vanilla extract
2 cups pecan halves, divided use

Directions:

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 Eggland’s Best 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.

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.

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.

Enjoy!

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.

5 from 2 votes

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Slow Cooker Pecan Pie

Prep Time

20 mins

Cook Time

3 hrs

Total Time

3 hrs 20 mins

 

Crock Pot Pecan Pie is the perfect holiday dessert! Easy to make because of the refrigerated pie crust but it also has a delicious homemade pecan pie filling!

Course: Dessert

Cuisine: American

Keyword: crock pot pecan pie

Servings: 8

Calories: 628 kcal

Author: Brandie @ The Country Cook

Ingredients

• parchment paper sheet (12.5 inch x 16 inch)
• 1 refrigerated pie crust
• 4 Eggland's Best eggs lightly beaten
• 1 1/3 cups light corn syrup
• 1 cup sugar
• 1/3 cup salted butter melted
• 1/8 tsp cinnamon
• 2 tsp vanilla extract
• 2 cups pecan heaves divided use

Instructions

1. 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 slow cooker.

2. 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. 

3. 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.
4. 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.

5. 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.

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

Recipe Video

Recipe 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 Facts

Slow Cooker Pecan Pie

Amount Per Serving

Calories 628 Calories from Fat 297

% Daily Value*

Total Fat 33g 51%

Saturated Fat 8g 40%

Cholesterol 102mg 34%

Sodium 221mg 9%

Potassium 152mg 4%

Total Carbohydrates 82g 27%

Dietary Fiber 2g 8%

Sugars 69g

Protein 6g 12%

Vitamin A 7.4%

Vitamin C 0.3%

Calcium 4.3%

Iron 8.7%

* Percent Daily Values are based on a 2000 calorie diet.

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