Slow Cooker Pecan Pie
9 Comments Sep 10, 2022
Updated Feb 17, 2024
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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!
Table of Contents
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
Step One – Lighty roll out the pie crust with a rolling pin until it’s just bigger than the slow cooker lid.
Step Two – Place the slow cooker lid on top of the pie crust.
Step Three – 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 – Pour 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.
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Slow Cooker Pecan Pie
Equipment
- Slow Cooker Liner (we use Reynolds brand)
Ingredients
- 7.5 oz. refrigerated pie crust, Room Temperature (one pie crust from a Pilsbury 14.1 oz. pie crust box)
- 2 cups pecan halves, (toast them lightly in dry skillet first if desired)
- 4 large eggs
- 1 1/4 cup light corn syrup
- 1/4 cup salted butter, Melted
- 1 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp. salt
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.
- Pour 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!
How to Video
Sarah’s 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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
You have this listed under “Courses” as Drinks.
Thanks! You want a job. 🙂 Fixing it now.
My crust ended up burnt black. Any suggestions? I was thinking of reducing the cooking time to two hours or protecting the crust with foil. Just worried the foil may impact the cooking of the inner ingredients.
You could try that, or try it on low. I your slow cooker may cook hot.
How do you get the pie out of the cooker
Let it cool a bit, then pull the liner out.
Very nice, my Father’s favorite pie! Can the Corn Syrup be replaced with Agave, if yes, what would the measurement be?
Yes, agave would be fine. The same measurement.
I would love to try this! I love the smell of the crockpot wafting through the house all day. I was wondering if this can be cooked on low for a longer amount of time?