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.
SOUNDS YUMMY…….I’D LIKE A YUMMY CROCK POT BREAD PUDDING OR A FRUIT CAKE FOR THE HOLIDAYS….ANY IDEAS OR SUGGESTIONS…..LOVE YA….MERRY CHRISTMAS……B SAFE…..
I am SO all over this pie!!! I want to dive right in!
This presentation is just gorgeous!!
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!
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!
Can I use a crockpot cooking bag when making items like your pecan pie or Pineapple Upside Down cake?
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.
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.
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??
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. ?
Oh thank you Joyce? I went ahead and got the light today and will be making it tomorrow. Can’t wait to try it
Thanks so much for answering Joyce! I sometimes have a hard time keeping up with comments so I really appreciate the help!
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. . . . .
You could use light, but then I would use dark brown sugar.
Why not use Pure Cane Syrup? Makes better pecan pie than corn syrup IMHO. Cna get it on line from several producers.
Do you have cake recipes for the crockpot? Preferably with box mixes?
What about this Chocolate Peanut Butter Cake https://spicysouthernkitchen.com/slow-cooker-chocolate-peanut-butter-cake/
or Pineapple Upside Down cake? https://spicysouthernkitchen.com/slow-cooker-pineapple-upside-down-cake/
http://www.kraftrecipes.com/recipes/chocolate-peanut-butter-slow-cooker-cake-191242.aspx?cm_mmc=Search-_-crm-_-GOOGLE-_-DSA&gclid=COaq-Zrh4s4CFUI9gQodFpAEaA&gclsrc=aw.ds This is a Kraft recipe. Since you are using cake mixes …you’re only limited by your imagination.
I substituted walnuts for pecans because that is what I had on hand. I’m glad that I did. It came out delicious!
That does sound delicious Donna!
Black walnuts
I don’t like pecans, we have always made the pecan pie with walnuts, so that is what I will use