Slow Cooker Pecan Pie delivers all the rich, nutty flavor of a classic pecan pie without heating up the kitchen. It’s perfect for a casual treat, a potluck contribution, or any time you want an easy dessert that feels homemade.
If you have extra pecans, try making Slow Cooker Candied Pecans for a tasty snack or garnish.
Can you make pie in a slow cooker?
Yes. If you grew up watching pies bake in a hot oven, the idea of baking in a slow cooker may seem unusual, but it works beautifully. Using a refrigerated pie crust and a simple filling, you can make a tender, gooey pecan pie right in the crock pot—no oven required.
Recipe Ingredients
- Pie crust: One refrigerated pie crust (about 7.5 oz. from a Pilsbury 14.1 oz. box), at room temperature.
- Pecans: 2 cups pecan halves (lightly toasting them in a dry skillet intensifies the flavor if you like).
- Filling: Melted butter, light corn syrup, granulated sugar, eggs, vanilla, and a pinch of salt.
Step-by-Step Directions
Step One – Line the slow cooker with a slow cooker liner, parchment, or foil for easier removal and cleanup. On a clean surface, lightly roll out the pie crust until it’s just larger than the slow cooker lid.
Step Two – Place the slow cooker lid on top of the crust and carefully trim around it with a paring knife to create an oval shape that fits your slow cooker.
Step Three – Transfer the crust to the slow cooker and press it gently into the bottom and up the sides, crimping the edge with a fork if desired.
Step Four – In a medium bowl, whisk together the eggs, sugar, corn syrup, melted butter, vanilla extract, and salt until smooth.
Step Five – Fold in the pecans with a rubber spatula, then pour the filling into the prepared crust, being careful not to overfill.
Step Six – Cover and cook on HIGH for 3 hours. After cooking, remove the lid and let the pie cool in the slow cooker for at least 1 hour before removing and slicing.
How to serve
- Serve warm with a scoop of vanilla ice cream for a classic combination.
- Optional toppings: a drizzle of caramel sauce and a generous swirl of whipped cream.
- Beverage pairings: coffee or a tall glass of milk complement the sweet, nutty flavors.
Recipe FAQs
A slow cooker liner, parchment, or foil makes removing the pie far easier and speeds cleanup. It’s highly recommended.
Store leftover pie in an airtight container in the refrigerator for up to 7 days.
Yes. Replace 1 cup of light corn syrup with 1 1/4 cups granulated sugar dissolved in 1/4 cup hot water.
Yes. Cool completely, wrap tightly with plastic wrap (and foil if desired), and freeze in a freezer-safe container for up to three months.
Both are fine—warm with ice cream is a favorite, while cold slices are also delicious.
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Slow Cooker Pecan Pie
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How to Video
Equipment
- Slow cooker, 6 quart or larger.
- Slow cooker liner (or parchment/foil) for easier removal.
Ingredients
- 7.5 oz. refrigerated pie crust (room temperature; one crust from a Pilsbury 14.1 oz. box)
- 2 cups pecan halves (toast first if desired)
- 4 large eggs
- 1 1/4 cup light corn syrup
- 1/4 cup salted butter, melted
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Line the slow cooker with a liner. Lightly roll the pie crust until it’s just larger than the slow cooker lid. Place the lid on the crust and trim around it with a paring knife to create an oval shape. Press the crust into the bottom and sides of the slow cooker.
- Whisk together the eggs, sugar, corn syrup, melted butter, vanilla, and salt until well combined. Stir in the pecans.
- Pour the filling into the crust, taking care not to overfill.
- Cover and cook on HIGH for 3 hours. Remove the lid and let the pie cool in the slow cooker for at least 1 hour before removing and slicing.
- Serve warm with vanilla ice cream and caramel sauce if desired.
Sarah’s Notes
- Use a slow cooker liner, parchment, or foil to make removal and cleanup much easier.
- If you don’t have corn syrup, substitute 1 cup light corn syrup with 1 1/4 cups granulated sugar dissolved in 1/4 cup hot water.
- Store leftovers in an airtight container in the refrigerator for up to 7 days, or freeze for up to three months.
Nutrition
Nutrition info is an estimate; use your own calculations if you need precise values for a special diet.
More Slow Cooker Dessert Recipes:
- Slow Cooker French Toast Casserole
- Slow Cooker Sweet Potato Casserole
- Slow Cooker Pumpkin Butter
- Slow Cooker Baked Custard
- Slow Cooker Pineapple Coconut Spoon Cake