This easy crockpot version of everyone’s favorite pecan pie is a real crowd pleaser! Gooey, sweet and nut filled, this treat will not disappoint!
Warning: if you are trying to watch your calorie intake, you may want to look away! This page is full of pictures and information pertaining to a rich, gooey, sugary, buttery, down-right delicious dessert.
What is Slow Cooker Pie
Slow cooker pie is a lot like any other pie, except, of course that it is made in your crockpot. Why make a pie in your crockpot?? There are few great answers:
- Using your crockpot to bake goodies is great when you don’t have the time to babysit a pie in the oven. Oven baked goods can go from done to overdone in the blink of an eye. Since crockpots are slow can steady, they are a little more forgiving of people who (like me) sometimes run late or lose track of time. If crockpot baking time says 2 hours but you have an errand, call or meeting that runs 15 minutes over, chances are your dish will be just fine! Alternatively, many slow cookers are programmable and can be set to turn off after a certain time. This pie can sit and cool on the counter by itself until you get home!
- Using your crockpot to make dessert leaves more space in the oven for other things. If you already have an entree and two side dishes in the oven, using your slow cooker to make dessert can be lifesaving!
- When baking in your crockpot, you can use either parchment paper or a slow cooker liner leaving you with virtually zero clean up!
- Crockpots are a great way to cook with children! Since they don’t get super hot the way ovens do AND since you generally don’t turn them on until all ingredients are in, they are very family friendly. (Please note that you CAN still burn yourself with a crockpot so always supervise children carefully anytime you are in the kitchen!).
How To Make This Easy Crockpot Dessert
The Crust
Start by lining your slow cooker with parchment paper. Next, take two refrigerated pie dough crusts and unroll them on a lightly floured surface. Pinch them together and either cut or fold them to fit the shape of your slow cooker.
The Filing
To make this scrumptious pie filling, you will need:
- shelled pecans
- salted butter
- light corn syrup
- dark brown sugar
- pure vanilla extract
- cinnamon
- eggs
Start by beating the eggs. Add in sugar, corn syrup, vanilla, cinnamon and slightly cooled but melted butter. and mix well. Add nuts to mixture and stir together. Pour nut mixture into slow cooker, cover and cook.
Slow Cooker Dessert Serving Suggestions
No wrong way to serve this! It is delicious warm and gooey right out of the pot. I suggest allowing it to cool a bit before serving, otherwise it will be very hot. Warm pie is amazing served with ice cream, whipped topping or just on its own. This crock-pot pecan pie is equally wonderful when completely cool. I love serving it topped with boozy banana topping! Although it will be tempting, try not to eat the whole pie in one sitting.
Pecan Pie Hints & Hacks
- I am way too lazy to make my own pie crust and always use premade, refrigerated crusts. However, if you prefer, you can make your own crust from scratch or from a mix like this one.
- If you chose to use premade refrigerated (or frozen) crusts, let them come to room temperature before trying to reshape them to fit your crockpot. They will be much more moldable when they warm up a bit.
- Although any vanilla extract will work, there is just something about the flavor of pure vanilla extract and the amazing flavor it adds. Here is a great one.
- Storing pie in the refrigerator will help to extend its shelf life up to about a week.
- In the market for a new slow cooker? Here is the one I am currently lusting after.
- I am a huge fan of slow cooker liners and usually recommend them for everything. However, for this type of dish, parchment paper is even better. Here is the kind I use.
Lazy Slow Cooker Pecan Pie
Equipment
- 3.5 quart slow cooker or larger
- measuring cups and spoons
- mixing spoons
Ingredients
- 2 refrigerated premade pie crusts
- 4 eggs beaten
- 1¼ cups light corn syrup
- 1 cup dark brown sugar, packed
- 1½ tsp pure vanilla extract
- ⅓ tsp ground cinnamon
- ¼ cup salted butter To make this pie non-dairy, use a butter substitute such as Earth's Balance or I Can't Believe It's Not Butter
- 2 cups pecans
Instructions
- line slow cooker slow cooker liner or parchment paper. If using liner, spray with non-stick cooking spray.
- place flat pie crusts into slow cooker and pinch/stretch gently to combine into one long crust that comes up the sides of the slow cooker about 1" all the way around the edges. If you are using premade crusts, they will be easier to work with if you allow them to come to room temperature before trying to fit them to the shape of your slow cooker.
- In a bowl, beat together eggs
- add in sugar, corn syrup, vanilla, cinnamon and slightly cooled melted butter and stir well
- add mixture together with nuts and stir to thoroughly mix
- pour nut mixture into crust in slow cooker
- crust should be about ⅓" higher than your mixture. If your crust comes up too high, you can fold or smush it down. Crimping it with a fork may work well too and will add a nice decorative touch.
- cover and cook on high for 3 – 3½ hours.
- after cooking, remove crock insert from heating element, remove lid and allow pie to fully cool before removing from slow cooker.
- slice, serve and enjoy!!!
Notes
More Great Crockpot Desserts
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If you try this recipe, please let me know in the comments below! I’d love to hear your thoughts! 
Ellen says
A must try!