Home » Slow Cooker Recipes » Crock Pot Pecan Pie (+Video)

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!

slow cooker pecan pie on parchment paper with refrigerated pie crust.

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.
Slow Cooker Pecan Pie recipe from The Country Cook. Fully baked pie shown inside an oval slow cooker.

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
eggs, pecans, vanilla, sugar, pie crust, cinnamon.

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.

parchment paper in 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.

refrigerated pie crust placed on parchment and pressed into a circle with crimped edges.

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.

pie crust placed into bottom of the crock pot on top of brown parchment paper.

In a bowl combine the eggs, corn syrup, sugar, melted butter, cinnamon and vanilla. Whisk until smooth.

pecan pie mixture, eggs, sugar, corn syrup, cinnamon, vanilla being whisked together in a bowl.

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

pecan halves added to egg mixture and being stirred in.

Gently pour mixture into crust in the slow cooker.

pecan pie filling in pie crust in slow cooker.

Top with remaining cup of pecans. Place them evenly in a pattern to make a nice presentation.

arranged pecans on top of pecan pie filling.

Place a layer of paper towels on top of the slow cooker then cover with the lid.

Hamilton Beach slow cooker shown with the lid on and a paper towel under the lid.

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

paper towels placed under lid of slow cooker.

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.

finished, cooked, pecan pie in the crockpot/ slow cooker.

Cut and serve straight from the slow cooker. 

completely cooled pecan pie on top of brown parchment paper.

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

slice, crockpot pecan pie on a plate.

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

slice, pecan pie, vanilla ice cream on top.

CRAVING MORE RECIPES? 


Crock Pot Pecan Pie recipe from The Country Cook

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 13 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 8

Ingredients

  • 1 refrigerated pie crust
  • 4 large eggs, lightly beaten
  • 1 ⅓ cups light corn syrup
  • 1 cup sugar
  • cup salted butter melted
  • 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.
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.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: November 2017
Updated & republished: November 2020

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




15 Comments

      1. Could you add chocolate chips to this for a chocolate-pecan pie? Or would it cause filling to be too runny?

  1. Oh so clever! I can’t wait to try it. Pinning for now! How wonderful when we can make dessert in the crock!

  2. 5 stars
    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!!

  3. 5 stars
    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!

  4. 5 stars
    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

  5. 5 stars
    That’s an ideal way to cook that pecan pie! It will make it to our thanksgiving dinner this year! Thanks for sharing!