Description
This Easy Crock Pot Pecan Pie recipe offers a delightful twist on a classic dessert, using a slow cooker to deliver a perfectly set, rich pecan pie with minimal effort. Toasted pecans combined with a sweet, buttery filling bake slowly in a pie crust, resulting in a tender, flavorful pie that’s perfect for any occasion. Garnish with pecan halves for an elegant touch and serve warm or chilled with vanilla bean ice cream.
Ingredients
Scale
Pie and Toppings
- 1 1/2 cups chopped pecans (plus some pecan halves for decoration)
- 1 refrigerated pie crust
- Additional pecan halves for decoration
Filling
- 4 eggs (lightly beaten)
- 1 cup light corn syrup
- 1 cup sugar
- 1/3 cup salted butter (melted)
- 1 1/2 teaspoons pure vanilla extract
Other
- 1 Reynolds Slow Cooker Liner
Instructions
- Toast Pecans: Preheat your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and toast them for about 5 minutes until they are lightly browned and fragrant. Remove from oven and set aside to cool.
- Prepare Slow Cooker and Pie Crust: Place the slow cooker liner inside your slow cooker. Depending on your slow cooker size, use a small round slow cooker for a deep-dish pie or a 6-quart oval slow cooker for a thinner pie. Fit the refrigerated pie crust at the bottom, pressing down the sides and edges firmly to adhere it to the liner, ensuring the crust won’t slump during cooking.
- Make Pie Filling: In a medium bowl, whisk together the lightly beaten eggs, light corn syrup, sugar, melted salted butter, and pure vanilla extract until smooth. Gently stir in the toasted chopped pecans, reserving some pecan halves for decorating the top of the pie.
- Assemble Pie: Pour the prepared pecan filling evenly into the pie crust-lined slow cooker. Arrange the reserved pecan halves decoratively on top, such as lining the outer edge in a circle for an attractive finish.
- Cook Pie: Set the slow cooker to Cook on High and cook the pie for 3 hours. About halfway through, carefully rotate the slow cooker liner to ensure even cooking; handle gently as the pie filling will still be soft at this stage. This step is optional but helps with even setting and easier removal later.
- Cool the Pie: After cooking, turn off the slow cooker and allow the pie to cool completely in the cooker before attempting to remove or cut it. Cooling is essential to help the pie set fully and avoid it falling apart.
- Serve: When ready to serve, optionally warm individual slices in the microwave if you prefer it hot. For a classic touch, serve with a scoop of vanilla bean ice cream.
- Enjoy: Share and enjoy this rich, slow-cooked pecan pie with family and friends.
- Note on Cooling: If you cut or remove the pie before it’s completely cooled, it may fall apart due to the soft filling. Microwaving individual slices is recommended if you want warm dessert without compromising the pie’s structure.
Notes
- Use a slow cooker liner for easy removal and cleanup.
- Be sure to toast the pecans to enhance flavor and texture.
- Cooling the pie completely is crucial for best results when slicing.
- If you prefer a deeper pie, use a smaller slow cooker; for a thinner pie, use a larger oval cooker.
- Reheating individual slices in the microwave preserves pie structure better than warming the whole pie.
