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.
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.
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.
Recipe Tips
- 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.
- For some chocolate flavor, add half a cup of chocolate chips.
- Some people have suggested using a corck pot plastic liner and then the pie is easy to lift whole out of the crock pot. I have not tried this. Please leave a comment if you have. I think parchment paper would also work well.
How To Serve
With a scoop of vanilla ice cream on top, I don’t think there’s any better southern dessert for fall! I also love it with some fresh whipped cream on top. Can be served either warm or at room temperature.
Storage
Leftovers can be stored in an airtight container at room temperature for 3 days or in the refrigerator for 5 days.
More Pecan Pie Recipes
- Pecan Pie Cupcakes
- Pecan Pie Cobbler
- Pecan Pie Cheesecake
- Pecan Pie Bubble Up
- Pecan Pie Cheesecake Bars
More Crock Pot Desserts
- Slow Cooker Triple Chocolate Brownies
- Slow Cooker Butterfinger Cake
- Slow Cooker Apple Cobbler
- Crock Pot Nut Clusters
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Crock Pot Pecan Pie
Equipment
Ingredients
- 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
Instructions
- 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 pot. (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.Cool completely before trying to remove from crock pot.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sharing this recipe at The Weekend Potluck.
Originally posted October 6, 2015. Updated with new content.
I always add 1teaspoon of vinegar. It makes it not tazte so sugary. No vinegar taste and everyone likes it better.
That is a wonderful tip Jan!! I am going to try it next time. 🙂
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.
I am going to make it in my stack cooker in 8 min like I make my cakes.
What is a stack cooker
It is a Tupperware product.
This just amazes me Pecan Pie made in a slow cooker wow. Will have try it one of these days. Thanks
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.
I hope you and your husband really like this crock pot pecan pie Anita!!
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.
I love a man who cooks!! Let us know how your other pies turn out Doug.
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?
I would guess about 45-50 minutes at 350 degrees Anna.
60 minutes. Pecans on the bottom, they will rise to the top
Place parchment paper under your pie crust and it lfts out nicely!
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?
Susie, you have to remove the pie one slice at a time.
If you use parchment paper under the crust, you can lift yourvpie right out.
Elizabeth, what is the pumpkin pudding recipe you mentioned? It sounds great.
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
This sounds absolutely amazing!! Do you think it would make it easier to serve if I lined my crockpot with parchment paper?
Thanks Sarah. I think parchment paper would make it easier to get out, but I’m wondering if the crust would stay too soft.
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.
Coud you use a crock pot liner and then spray real well?. Would be easier to get out of pot.
I haven’t tried that Karen. I’m not sure if it would make the crust get soggy or not. If you give it a go, let us know how it turns out!