THE BEST 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!

THE BEST 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.
  • 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

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
refrigerated pie crust
eggs
light corn syrup
sugar
salted butter
cinnamon
vanilla extract
pecan halveseggs, 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 cookerRemove 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 parchmentPlace 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 potIn a bowl combine the eggs, corn syrup, sugar, melted butter, cinnamon and vanilla. Whisk until smooth.pecan pie mixture, eggs, sugar, corn syrup, cinnamon, vanillaStir in 1 cup of the pecans. Note: You can chop up these pecans if you like smaller bits in your pie.pecan halvesGently pour mixture into crust in the slow cooker.pecan pie filling in pie crust in slow cookerTop with remaining cup of pecans. PlacE them evenly in a pattern to make a nice presentation.arranged pecans on top of pecan pie fillingPlace a layer of paper towels on top of the slow cooker then cover with the lid.Hamilton Beach slow cookerNote: The paper towels just help collect excess condensation that is produced during the baking process.paper towels placed under lid of slow cookerCook 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 cookerCut and serve straight from the slow cooker. completely cooled pecan pieOr gently lift the parchment paper from the crock pot and then slice and serve.slice, crockpot pecan pieAnd 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

Enjoy!

 

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Crock Pot Pecan Pie recipe from The Country Cook

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THE BEST SLOW COOKER PECAN PIE

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
Keyword crock pot pecan pie
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8
Calories 628kcal

Equipment

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

Ingredients

  • 1 refrigerated pie crust
  • 4 large eggs, lightly beaten
  • 1 1/3 cups light corn syrup
  • 1 cup sugar
  • 1/3 cup salted butter melted
  • 1/8 tsp cinnamon (optional)
  • 2 tsp vanilla extract
  • 2 cups pecan heaves 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.

Nutrition

Calories: 628kcal | Carbohydrates: 82g | Protein: 6g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 102mg | Sodium: 221mg | Potassium: 152mg | Fiber: 2g | Sugar: 69g | Vitamin A: 370IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 1.6mg

Originally published: November 2017
Updated & republished: November 2020

The post THE BEST CROCK POT PECAN PIE (+Video) appeared first on The Country Cook.