Crock Pot Pecan Pie is an easy dessert that will have everyone begging for more! Refrigerated pie crust with a delicious pecan pie filling!
CROCK POT 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!
VIDEO INCLUDED BELOW:
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.
WHAT YOU’LL NEED:
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.
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.
SLOW COOKER PECAN PIE
Ingredients
- parchment paper sheet (12.5 inch x 16 inch)
- 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 heaves divided use
Instructions
- 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.
- 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. Gently pour into crust in 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
Nutrition
CRAVING MORE PIE? YOU GOTTA CHECK THESE OUT!
PECAN PIE BARS WITH SHORTBREAD CRUST
BUTTER CRUMBLE APPLE PIE
BEST BANOFFEE PIE
Sabrena Wallace says
That’s an ideal way to cook that pecan pie! It will make it to our thanksgiving dinner this year! Thanks for sharing!
Brandie @ The Country Cook says
Hope you love it Sabrena!
Antoinette Moreno says
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
Brandie @ The Country Cook says
Hi Antoinette! The parchment paper makes it easier to remove and it also keeps the crust from curling inward as it cooks. 🙂
Martha says
I doubt the parchment paper is optional.
Jaxx says
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!
Brandie @ The Country Cook says
Hope you love it!!!
Patricia Vollmer says
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!!
Patricia Vollmer says
Brandie!!!! Darned autocorrect!
Suzanne says
This was excellent. I can’t believe it actually worked!
Brandie @ The Country Cook says
Hi Suzanne, I have never tried that. I’m sorry. It would probably change up the consistency.