Slow Cooker Pecan Pie – all the deliciousness from a traditional pecan pie recipe without having to withstand the oven’s heat. Whether you want to have a dessert to snack on occasionally or looking for something to take to a potluck, this is the best pecan pie recipe to keep on hand.
Have leftover pecans? You’ll love my Slow Cooker Candied Pecans recipe!
Can you make pie in a slow cooker?
If you grew up as I did, you’d probably remember grandma (and mama) cooking a pecan pie in the oven. The process seemed to take forever, and all we wanted more than ever was to sink our teeth into a nice warm piece of the pie.
That makes this crock pot pecan pie a must-try because, yes, you can make it in your slow cooker and make for an easy pecan pie with the refrigerated pie crust.
Recipe Ingredients
- Pie Crust: One refrigerated pie crust from a Pilsbury 14.1 oz. pie crust box will do. It will need to be at room temperature.
- Pecans: The highlight of the pie.
- Pie Mixture: Melted butter, corn syrup, sugar, eggs, salt, and vanilla.
Step-by-Step Directions
StepOne – Lighty roll out the pie crust with a rolling pin until it’s just bigger than the slow cooker lid.
StepTwo – Place the slow cooker lid on top of the pie crust.
StepThree – Carefully cut around the lid with a paring knife to get an oval shape.
Step Four – Place the pie in the crock pot and mold it to the bottom of the pot. Use a fork to create impressions along the rim of the crust.
Step Five – In a medium bowl, add the pie filling ingredients.
step six – Whisk together the pecans, eggs, sugar, corn syrup, butter, vanilla extract, and salt until mixed thoroughly.
Step Seven – For the filling into the pie crust, being careful not to go over the crust.
Step Eight – Cover and cook on HIGH for 3 hours. Let the pecan pie cool for at least 1 hour inside of the slow cooker with the top off.
How to serve
- You can’t go wrong with serving a piece of this delicious pecan pie with a scoop of vanilla ice cream.
- When it comes to toppings, consider drizzling caramel sauce and adding a (generous) squirt of whipped cream.
- Beverage-wise, pecan pie pairs perfectly with a tall glass of milk or coffee.
Recipe FAQs
I highly recommend using a slow cooker liner (we use Reynolds brand), parchment paper, or foil. This will make removing it much more manageable. Not to mention, it will also make for easy cleanup.
Any leftover pie can be stored in an airtight container and placed in the refrigerator for up to 7 days.
Yes. You can replace 1 cup of light corn syrup with 1 1/4 cups granulated sugar dissolved in 1/4 cup of hot water.
You sure can! Allow the pie to cool completely, and then wrap it with several layers of plastic wrap. You can also place it in a freezer-safe container once covered.
Either or works! We like it warm and topped with ice cream the best.
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, instagram, pinterest, tik tokand Youtube.
Slow Cooker Pecan Pie
Easy pecan pie made in the slow cooker with homemade filling and store bought crust! You will love this semi-homemade recipe.
Print
Pine
Missed
Services: 6
calories: 831calories
Instructions:
-
Line the slow cooker pot with a slow cooker liner (not an oven liner). On a clean counter or cutting board, lighty roll out the pie crust with a rolling pin until it’s just bigger than the slow cooker lid. Place the slow cooker lid on top of the pie crust and carefully cut around the lid with a paring knife to get an oval shape. Place the pie in the slow cooker and mold it to the bottom of the pot.
-
Whisk together the eggs, sugar, corn syrup, butter, vanilla extract and salt until mixed thoroughly. Stir in the pecans using a rubber spatula.
-
For the filling into the pie crust, being careful not to go over the crust.
-
Cover and cook for 3 hours on High, let cool for at least 1 hour inside of the slow cooker with the top off.
-
Serve with vanilla ice cream and caramel sauce if desired, enjoy!
Prevent your screen from going dark
Recipe Notes:
- I highly recommend using a slow cooker liner (we use Reynolds brand), parchment paper, or foil. This will make removing it much more manageable. Not to mention, it will also make for easy cleanup.
- Out of corn syrup? You can replace 1 cup of light corn syrup with 1 1/4 cups granulated sugar dissolved in 1/4 cup of hot water.
- Any leftover pie can be stored in an airtight container and placed in the refrigerator for up to 7 days. You can also freeze the leftovers for up to three months.
Nutrition Information:
calories: 831calories | Carbohydrates: 110g | protein: 9g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 129mg | Sodium: 389mg | Potassium: 215mg | fiber: 4g | Sugar: 89g | Vitamin A: 414UI | Vitamin C: 0.4mg | Calcium: 58mg | Iron: 2mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Dessert Recipes:
