Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey sweet tooth friends!
Are you craving something decadent but don’t want to spend all day in the kitchen? I’ve got just the treat for you!
Today, I’m sharing my easy crockpot pecan pie recipe.
That’s right—delicious pie made in your slow cooker!
It’s gooey, nutty, and absolutely mouthwatering.
You won’t believe how simple it is. Let’s dive in and whip up some pie magic!
Ingredient Substitutions
For the pre-made pie crust, a homemade almond flour crust can be used as a gluten-free alternative. This substitution provides a nutty flavor that complements the pecans while reducing carbohydrates. Adjust the cooking time slightly, as almond flour crusts may brown faster.
Light corn syrup can be replaced with pure maple syrup or brown rice syrup for a less processed option. These alternatives offer similar sweetness and consistency while adding unique flavors. Use a 1:1 ratio, but consider reducing the granulated sugar slightly to balance overall sweetness.
Pecans can be substituted with walnuts or a mixture of nuts like almonds and cashews for those with pecan allergies or to vary the flavor profile. Maintain the same quantity of nuts, but chop them if using smaller varieties to ensure even distribution throughout the pie.
| Preparation Time | 15-20 minutes |
| Cooking Time | 180-210 minutes |
| Total Time | 195-230 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 25-30 g
- Fat: 150-170 g
- Carbohydrates: 300-320 g
Ingredients
- 1 pre-made pie crust from the fridge
- 4 large eggs, lightly beaten
- 1 1/3 cups light corn syrup
- 1 cup granulated sugar
- 1/3 cup melted salted butter
- 1/8 teaspoon cinnamon (optional)
- 2 teaspoons vanilla essence
- 2 cups pecan halves (split for use)
Step 1: Prepare the Slow Cooker and Pie Crust
Start by lining a 6-quart oval slow cooker with a piece of parchment paper sized 12.5 inches by 16 inches.
Press the parchment down into the slow cooker to form an outline of the bottom.
Remove the parchment paper and place an unrolled pie crust onto it, aligning the pie crust with the creases made by the outline.
Gently roll up the edges of the pie crust and make small indentations to help it stick to the parchment and keep the filling in better.
Step 2: Fit the Pie Crust into the Slow Cooker
Place the parchment paper with the prepared pie crust back into the slow cooker.
Ensure that the pastry extends 2 to 3 inches up the sides of the slow cooker.
Bend and fold the pastry as necessary to make it fit properly inside the slow cooker without tearing.
Step 3: Make the Pie Filling
In a mixing bowl, combine the eggs, corn syrup, sugar, melted butter, cinnamon, and vanilla.
Whisk the ingredients together until the mixture is smooth.
Stir in 1 cup of pecans to incorporate them evenly into the batter.
Step 4: Assemble the Pie in the Slow Cooker
Gently pour the prepared batter into the pie crust that is in the slow cooker.
Top with the remaining cup of pecans, arranging them evenly in a pattern on the surface to create an attractive presentation.
Step 5: Cook the Pie
Place a layer of paper towels on top of the slow cooker, then cover with the lid.
Cook the pie on high for 3 to 3 1/2 hours, or until the filling is puffed and set.
Once done, turn off the slow cooker and let the pie stand, uncovered, for 1 hour to cool and firm up.
Step 6: Serve the Pie
You can cut and serve the pie straight from the slow cooker, or you can gently lift the parchment paper to remove the pie from the slow cooker before slicing.
Enjoy your delicious, homemade slow-cooker pie!
