Crock Pot Pecan Pie Recipe

This Crock Pot Pecan Pie is a surprisingly easy and delicious way to make a classic holiday dessert! With a flaky crust and a gooey pecan filling, this pie is perfect for Thanksgiving, Christmas, or any special occasion. The slow cooker does all the work, freeing up your oven and ensuring a perfectly cooked pie every time.

Ingredients

• Refrigerated Pie Crust: Provides a convenient and flaky crust.
• Eggs: Binds the filling ingredients together.
• Sugar: Adds sweetness to the filling.
• Dark Corn Syrup: Creates the signature gooey texture and adds a rich flavor.
• Melted Butter: Adds richness and flavor.
• Salt: Enhances the overall flavor.
• Vanilla Extract: Adds a warm and sweet flavor.
• Chopped Pecans: Provides a nutty crunch and classic pecan pie flavor. You can use a combination of chopped and whole pecan halves for a more visually appealing pie.
• Vanilla Ice Cream: For serving, adds a creamy and cool contrast to the warm pie.

How to Make Crock Pot Pecan Pie

Step 1: Prepare the Crock Pot

Spray the inside of your crock pot with cooking spray. This will help prevent the pie from sticking and make it easier to remove.

Step 2: Fit the Pie Crust

Place the refrigerated pie crust in the crock pot and gently mold it to fit the shape of the pot. A round crock pot is ideal, but you can also use an oval one.

Step 3: Make the Filling

In a bowl, whisk together the eggs, sugar, dark corn syrup, melted butter, salt, and vanilla extract until well combined. Stir in the chopped pecans, reserving some for topping if desired.

Step 4: Assemble the Pie

Pour the pecan filling into the pie crust in the crock pot. If you reserved some pecans, arrange them on top of the filling.

Step 5: Cook the Pie

Cover the crock pot and cook on HIGH for 2 ½ to 3 hours. The pie is done when the filling is set and a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

Turn off the crock pot and let the pie cool completely before removing it. Serve with a scoop of vanilla ice cream.

How to Serve

• Dessert: Serve this pie as a classic dessert for Thanksgiving, Christmas, or any special occasion.
• With Ice Cream: A scoop of vanilla ice cream complements the warm pie perfectly.
• With Whipped Cream: You can also serve it with whipped cream or a dollop of crème fraîche.

Make Ahead and Storage

Make Ahead

You can assemble the pie ahead of time and store it in the refrigerator for up to 24 hours before cooking.

Storing Leftovers

Store leftover pie in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Freezing

Freezing is not recommended as it can affect the texture of the pie.

FAQs

1. Can I use a homemade pie crust?

Yes, you can use a homemade pie crust if you prefer. Blind bake the crust before adding the filling.

2. Can I use light corn syrup instead of dark corn syrup?

Yes, you can use light corn syrup, but the pie will have a lighter color and a slightly less intense flavor.

3. Can I add other ingredients to the filling?

Yes, you can add other ingredients, such as chocolate chips, butterscotch chips, or chopped nuts.

4. How do I prevent the crust from getting soggy?

Make sure the pie crust is fully cooked before adding the filling. You can also blind bake the crust for 10-15 minutes before adding the filling.

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