Slow Cooker Pecan Pie is a great dessert for the Thanksgiving and Christmas holidays. It’s easy to make and turns out with a flaky, crunchy crust and a gooey pecan pie filling. You can’t beat this treat.
Holidays are not the same without pecan pie. We eat it for Thanksgiving and Christmas and it’s always a treat. My dad is usually the one to make the pie, and his always turns out delicious.
I didn’t like pecan pie as a kid and now I can’t live without it, because the combination of the center, pie crust, and candied pecans is perfection.
I thought it would be fun to make it in the slow cooker and it turned out perfectly. You still end up with candied pecans on top and the ooey-gooey center, which together make the best combination.
Plus, you save space in the oven when you make this easy pecan pie in the slow cooker.
If you love candied pecans, try these easy praline pecans.What do I need to make slow cooker pecan pie?
(Exact measurements at the bottom of the post).
- 6-quart slow cooker
- Parchment paper
- Refrigerated rolled pie crust (they come in packs of two)
- Non-stick spray
- Corn Syrup
How do I make pecan pie in the slow cooker?
- Spray the inside of the slow cooker with non-stick spray and place parchment paper inside.
- Unroll the pie crust and press it into the slow cooker, while pressing up the sides a couple of inches.
- In a medium-sized bowl, add the eggs and beat.
- Next, add the sugar, melted butter, vanilla extract, and corn syrup and mix well.
- Add the pecans and stir to coat.
- Finally, pour the pecan pie filling into the slow cooker.
- Set the slow cooker on high and adjust the time to cook for two hours. Replace the lid.
- Once the slow cooker finishes cooking, turn it off and allow the pie to cool, with the lid off, for two to three hours. It will cool and set up.
The first time I made this easy pecan pie recipe I didn’t use parchment paper and the filling bubbled up and burned against the side of the slow cooker, so some of the pie wasn’t eatable – which is a rare thing for me to say, because… ya know, pie.
But, no one likes burnt pie.
I decided to buy a smaller slow cooker and a better one, because my old one seemed to cook at one heat, regardless of what temperature I set it on, and it cracked, so it was time.
I found this Crock Pot at Bed, Bath, and Beyond and used my 20-percent off coupon and got a good deal. You can also buy it at Amazon. The price is better at Bed, Bath, and Beyond right now, plus if you use the coupon it makes it a lot less expensive.
My old Crock Pot was 7 quarts and this new one is 6 quarts. I do think that helped keep the pecan pie filling in the pie a little better because it wasn’t as spread out.
Also, the Crock Pot comes with three crocks that are different sizes. I used the largest one for this recipe.
Recipe and printable instructions listed below
Start by spraying the inside of the slow cooker with non-stick spray. Cut off a piece of parchment paper and place it inside of the slow cooker. The paper will stick better to the non-stick spray.
Then, unroll the pie crust and press it into the cooker. I pressed the sides up just a bit, about two inches, so the pie would stay inside of the crust once I poured it inside.
Next, add the eggs to a medium-sized bowl and beat them.
Then, pour the sugar into the bowl.
Add the vanilla extract next.
Followed by the melted butter and mix everything.
Pour the corn syrup into the bowl and mix well.
Finally, add the pecans to the bowl and stir to coat them all.
Do pecans rise to the top of pie?
They do, which is how you end up with all of the pecans on the top after it bakes. Pecans will rise fairly fast.
I always stir the mixture before I pour it into a pie shell or the slow cooker because the sugar tends to sink and then you pour it and it all clumps out.
So, be sure to stir it before pouring it into the crust.
Gently pour the pecan pie filling into the slow cooker.
Top with the lid and set the timer on high for two hours.
TIP: As tempted as you are, don’t open the lid because you will need to cook it longer after letting out some of the heat.
Also, it’s ok if condensation builds up inside, it won’t affect the pie.
What happens if you overcook pecan pie?
Speaking from experience, the pecans will be tough and the inside will be chewy. Not to say you can’t eat it, but it won’t be as good.
Once the pie cooks for two hours, turn the slow cooker off, remove the lid, and allow it to cool for two to three hours as it sets up.
After the pie cools lift it out by the parchment paper and slice.
What does pecan pie look like when done?
Pecan pie will not jiggle much in the center when done baking, only a little bit. You can also insert a knife or cake tester, and if it comes out clean it is done.
How jiggly should a pecan pie be?
It’s ok if the pie is a tad jiggly when you remove it from the oven. Pecan pie will set as it cools.
How far in advance can I make pecan pie?
You can make the pecan pie a couple of days in advance, but make sure you keep it in a container that seals up well and place it in the refrigerator (after you let it cool and set up).
You can set it on the counter to warm up a little before serving if you’ve had it in the refrigerator.
It will taste much better if you make it the day you plan to eat it and allow it to set up for several hours, or one day in advance.
Should I refrigerate pecan pie?
Unless you plan to eat the pie on the same day, it should be refrigerated.
Check out the best pecan pie recipe card below, grab those ingredients, and start baking! This is a great dessert any time of the year, especially around the holidays, and I think you’ll love it.
Then, share your comments below and click here to share a picture of your pie on the Pinterest Pin! If you made any changes or added something different, be sure to share with us so we can try it, too!
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- 1 rolled refrigerated pie crust
- 3 eggs
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 2/3 cup dark corn syrup
- 1/2 cup butter, melted
- 1 cup pecans
- Spray the slow cooker with non-stick spray and place parchment paper inside, by pressing it up against the sides.
- Unroll the refrigerated pie crust and press it into the slow cooker, making sure it comes up the sides a couple of inches.
- In a medium bowl, add the eggs and beat them.
- Next, add the sugar, vanilla, melted butter, and corn syrup and mix well.
- Add the pecans and stir until they are all covered.
- Gently pour the pecan pie filling into the pie crust and place the lid on the slow cooker.
- Cook for two hours and then shut the cooker off. Allow the pie to cool for two to three hours while it sets up.
- After cooling, you can remove the pie by gently lifting it out by the parchment paper.
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Amount Per Serving: Calories: 493 Total Fat: 28g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 100mg Sodium: 251mg Carbohydrates: 59g Net Carbohydrates: 0g Fiber: 2g Sugar: 48g Sugar Alcohols: 0g Protein: 5g