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Crock Pot Pecan Pie recipe from The Country Cook
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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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8
Calories 628kcal
Author Brandie Skibinski

Equipment

  • 6-quart oval slow cooker
  • parchment paper (12.5 inch x 16 inch piece)

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.
    brown parchment paper shown in a 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. 
    pie crust rolled onto parchment paper.
  • 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 on parchment paper in slow cooker.
  • 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.
    eggs, corn syrup, cinnamon and vanilla in a bowl with a whisk.
  • Gently pour batter into crust in the slow cooker.
    batter poured into slow cooker.
  • Then top with remaining cup of pecan halves. Placing them evenly in a pattern to make a nice presentation.
    pecan halves arranged neatly on top of pecan pie batter in slow cooker.
  • 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.
    covered slow cooker with a paper towel under the lid.
  • Cut and serve straight from the slow cooker. Or gently lift the parchment paper out of the slow cooker, then slice and serve. 
    fully baked pecan pie removed from the slow cooker and sitting on parchment paper.

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

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