Crock Pot Pecan Pie

Sharing is caring!

Now that I’ve made Pecan Pie in a crock pot, I’m thoroughly convinced that anything can be made in a crock pot. The super-sweet filling that is so characteristic of a pecan pie sets up perfectly and the pecans turn beautifully golden in color.

Crock Pot Pecan Pie


For my family, fall and especially Thanksgiving is all about the pecan pie. Since I get a little tired (ok, a lot tired) of always cooking things the same way, I was really excited to try a Crock Pot Pecan Pie.

If you have an oval 6-quart crock pot like I do, a circular piece of refrigerated pie crust fits a little unevenly (obviously!) But it’s workable.

Crock Pot Pecan Pie


The dough cooks a little unevenly if you leave the excess on the long sides. I thought about trimming it off, but I love the crust so much, I couldn’t bring myself to discard any of it and it was too little to do anything else with. So I went with it and the pie crust was a little undercooked in parts, but totally delicious.Crock Pot Pecan Pie


Crock Pot Pecan Pie


I was worried that when I sliced it, it wouldn’t hold its shape, but it did. The trick is to let it cool completely. If you want to eat it warm, you can heat it briefly in the microwave.

With a scoop of vanilla ice cream on top, I don’t think there’s any better southern dessert for fall!

Crock Pot Pecan Pie

Never miss a recipe. Follow Spicy Southern Kitchen on Pinterest , Facebook, and Instagram.

Sign up HERE for the Spicy Southern Kitchen Newsletter

Watch the short video below to see how easy this Crock Pot Pecan Pie is.

Crock Pot Pecan Pie

Crock Pot Pecan Pie

Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 6 servings
Print Recipe


  • 1 refrigerated pie crust
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup dark corn syrup
  • 1/3 cup melted butter
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped pecans or a combination of chopped and whole pecan halves
  • Vanilla ice cream for serving


  • Spray the inside of a crock pot with cooking spray.
  • Place pie crust in crock pot and mold it to fit the shape of the crock pit. (This is easier if you have a round crock pot instead of an oval one, but you can make do with an oval.)
  • Stir remaining ingredients together, except pecans, until mixed well.
  • Stir in pecans. I like to leave about half the pecans to arrange on top of the filling to make it look prettier.
  • Pour filling into pie crust. If you reserved some pecans, gently place them on top of the filling.
  • Cover crock pot and cook on HIGH for 2 1/2 to 3 hours.

Sharing this recipe at The Weekend Potluck.

More Crock Pot Desserts

Crock Pot Nut Clusters

Crock Pot Nut Clusters

Slow Cooker Triple Chocolate Brownies

Slow Cooker Brownies

92 thoughts on “Crock Pot Pecan Pie

  1. I’m going to purchase premade frozen little single pie shells, or purchase a large package of pie shells (usually 2 to a pkg.) use a large cup, cut out the pie crust with the cup, form fit single pieces over muffin tins, bake ahead—-let the pecan mixture cook away and when I’m ready to serve, line up the baked pie shells, fill and top with real whip cream. Oh, YUM!

  2. My husband just made this in our 6 qt. oblong slow cooker. We had a hard time waiting for it to cool – so we cut into it. Absolutely fabulous!!

  3. I made this today and it is absolutely amazing….a little hard to get out of crockpot, so I was wondering if I could line my crockpot with foil so I could lift it out and place on a pretty platter?

    1. You can put in plastic made for crock pot liner, you just lift out when done. Works perfect for me. You can cool, before lifting out. Or if hot still can, but might be a little messy. I put the whole thing in a roaster pan to cool.

  4. Well..I just fixed this crockpot pecan pie for my husband for valentines..warning need to do a trial with your crockpot ..I used a 5 qt round ..followed directions to the busy talking to mom on the phone & when checked at 2 1/2 hours the crust was already burnt black..couldn’t eat…it went together beautifully..but temp too high on high… & too long for my crock pot..luckily I had purchased ..pills bury flaky cherry turnovers..looks like it would have been wonderful..but oven only takes around am hour ..


  6. I am going to try this without the pie crust due to a gluten free diet necessity. Do you think parchment paper lining the crockpot willbe sufficient for keeping it from burning, I plan to cook it on low, also.
    Thanks in advance!

    1. I’m not entirely sure Jillian how it will cook without the crust, but parchment paper seems like the best way to do it. You might need to shorten the cooking time some too. Hope it works out for you!

  7. Definitely going to try this. As for all the discussions about which syrup is best, I like to use 1/2 light and 1/2 dark. Another delicious variation is to use 3/4 cup light syrup and 1/4 cup pure maple syrup.

  8. The pie was delicious, but the cooking time and temperature were way off. I checked it after 1 hour on HIGH and the crust was already overdone, so I turned it down to low and cooked for another hour. I’m guessing 2 hours on Low would work better for an oval crock pot.

  9. Hi ? I was wondering why you use the dark corn syrup? Would it be okay If I used the light version as I can’t seem to dark dark in my area

    Thanks for your help??

    1. Julie…I just saw your question about using light vs. dark corn syrup. Either one is fine…half my family makes them with light, half with dark…both delicious! I hope Christin doesn’t mind that I offered an answer. ?

    2. I love love LOVE pecan pie made with dark corn syrup!!! It is soooooooo much better than light! It becomes very caramelly when cooked and gives a wonderful flavor. Light karo pecan pie doesn’t begin to compare. You can make it that way but. . . . .

  10. I substituted walnuts for pecans because that is what I had on hand. I’m glad that I did. It came out delicious!

  11. I always add 1teaspoon of vinegar. It makes it not tazte so sugary. No vinegar taste and everyone likes it better.

    1. My favorite is chocolate pecan pie. Adding 3 T. of cocoa powder cuts down on the sweetness and the taste is fabulous. Also, I just dump the pecans in. They rise to the top anyway.

  12. CRISTIN YOU ARE A LIFE SAVER MY HUSBAND loves pecan pie the problem is I don’t have an oven . I always buy them at the store this will be awesome I thank you and my husband thanks you.

  13. I think that I am the only male that responded, but I enjoy cooking__mostly good Southern country food. I really liked the pecan pie. Gonna try with other pies.

  14. Hi Christin,

    If I decided to bake the pie in the oven and use a ready made (uncooked) pie crust , how long should I bake it?

    1. That was going to be my question. How to get it out of the crock pot in one piece. Did everyone then put the pie in a regular pie dish? How do you store it?

  15. Definetly trying this, I’ve made the pecan cobbler in my crock pot & pumpkin pudding both very good. The pumpkin pudding is so easy but it is awesome

  16. This sounds absolutely amazing!! Do you think it would make it easier to serve if I lined my crockpot with parchment paper?

      1. Came out beautifully, but the filling was a bit thin…I think my crockpot (oval) is too big. It didn’t stick at all. I sprayed it heavily with oil. I’d like to try it in a smaller round crockpot.

  17. We love pecan pie so I thought I’d give this crock pot method a try. I, too, have an oval cooker so I was faced with the same challenge in making the crust fit. I misjudged on the ends and some of the syrup bubbled over and under the crust and stuck big time! Thankfully, I had placed wide strips of foil underneath the crust to lift the pie out with so with a little manipulation I was able to get the pie out and unstick the foil from the crust before it hardened too much. That being said, I think it was the best pecan pie I’ve ever made! I did use white corn syrup (personal preference) and subbed half the granulated sugar with dark brown sugar, and used a tad less butter. Thanks for the inspiration! Who knew, delicious pecan pie from a crock pot! Will definitely make again.

  18. The only thing I would do differently, is to substitute light Karo corn syrup for the dark. We just like it better.

      1. It will be good with light karo syrup too. I actually think most people prefer light karo syrup. Dark karo syrup has a little bit of a molasses flavor and gives the filling a darker color but besides that- no difference really. I let mine cool completely in the crock pot and cut the slices while it was still in the crock pot. Didn’t have any trouble with it sticking.

        1. I use the same amount of corn syrup but I divide that amount evenly with light and dark. It really does make a difference in the taste.

          1. Yes!! I actually like a blend of light and dark the best too Pamela! But I hate to make people feel like they need to buy both. 🙂
            I think I actually like the flavor of the light better, but I love the darker color that the dark corn syrup gives the pie.

        2. Pancake an waffle syrup is the best syrup for pecan pies. I have used it for years an everyone wants my recipe for a long time I didn’t tell everyone what syrup I used they would say their pie didn’t taste like mine now I tell everyone when I share my recipe. It really makes a difference in the taste.

          1. How much pancake syrup did you use? Not a lot of Karo available here. Could you use pure maple syrup?

  19. That is just crazy wild isn’t it? Who would have thought you could do this??? I’ve made a microwave pecan pie, but I’m with you – totally convinced anything! can be baked in the crockpot. SO tickled you shared with us at Weekend Potluck. Pinning and printing too.

  20. My daughter adores Pecan Pie – I on the other hand have always been reluctant to make it as I didn’t feel I could do it justice – however – this recipe just might make me to try my hand at my first ever pecan pie!

  21. OMG! GENIUS! Pecan Pie in the Crock Pot??! So awesome! This reminds me of my dad, he use to say everything can be cooked in the crock pot and I remember him literally trying to make EVERYTHING in there… including bread. You are obviously much more successful than he was, because this pecan pie looks killer, girlfriend! LOVE IT! Pinned! Cheers! 😉

  22. Now I’ve really seen everything — I’m in shock! I would’ve never thought to make a pie in a crock pot, so I’m glad you did! This looks so delicious and proof that the slow cooker is king. 🙂 Can’t wait to try this!

  23. Christine this might have been the recipe that was the deal breaker for me to purchase a crockpot whilst living here in Hong Kong. This looks seriously delicious and I am so impressed on how great it turned out. Just pinned and yummed!

Leave a Reply

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

Recipe Rating