Here's a delicious crockpot pecan pie that's totally easy and holiday-table worthy! What's the secret to its fabulous flavor? Maple extract and toasted pecans. My favorite part - it magically transforms into a rustic slab pie so unique and charming it will be the talk of your dessert table. Check it out:
Why This Recipe Works
Easy rustic slab pie. Not many people think of cooking a pecan pie in a slow cooker, but they should—it totally fits our busy lifestyles because it's so simple and hands-off. When it's removed from the pot, it becomes a rustic slab pie, which is quite charming, unique, and fun!
Delicious with a secret. Maple extract, baby. It adds the most wonderful flavor and aroma—almost like bourbon but without the alcohol. My other secret to the best pecan pie? Toast your pecans. It dries them out slightly and amplifies their flavor.
Holiday-worthy. I am super picky about what I serve on my holiday table. I tweaked this pie until every family member agreed that it was holiday-table worthy. Seriously.
Crock Pot Pecan Pie Recipe Ingredients
Here are the ingredients you will need to make this slow cooker pecan pie:
- Pecan Halves
- Light Corn Syrup: this recipe uses light corn syrup. Although I have seen some recipes using dark corn syrup I have not tested it to see how it would work in this pie.
- Sugar: standard granulated sugar was used.
- Refrigerated Pie Crust: there is no need to bake the pie crust beforehand - let the crockpot do all the work.
- Eggs
- Extracts: vanilla and maple.
- Table Salt
- Salted Butter: unsalted butter can be used but you will need to increase the amount of table salt.
For exact ingredient quantities, please see the recipe card below!
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Substitutions and Variations
- A pinch of cinnamon may be added if desired.
- Bourbon can be substituted for the vanilla extract. Maple extract can be used in place of all or some of the vanilla extract.
How To Make A Crockpot Pecan Pie
This is intended as an overview only. For detailed instructions, please see the recipe card below. Enjoy!
Step 1. Preheat the oven to 400℉. Removed pie crust from the fridge.
Step 2. Toast the pecans in the oven. This can be done several days ahead!
Step 3. Test fit a large piece of parchment paper in the bottom of the crockpot. It should go up at least 4" up the sides.
Step 4. Roll the pie crust into a shape that will fit the crockpot and go up the sides about 2 to 3 inches.
Step 5. Place the dough and parchment paper in the crockpot, pressing them into the bottom and up the sides of the pot.
Step 6. In a small bowl, lightly beat the eggs with a whisk, then add in the corn syrup, sugar, butter, vanilla, maple extract, and salt. Stir in 1 cup of the pecans and mix well.
Step 7. Pour the mixture into the pie shell. Decoratively place the remaining pecans on the top.
Step 8. Place a double layer of paper towels over the top of the slow cooker, then secure them in place by covering with the lid.
Step 9. Cook on high for 3 to 4 hours until the filling is slightly puffed and set.
Step 10. Turn off the slow cooker, remove the lid and paper towels. Let stand 1 hour with the lid off.
Step 11. Once the pie is completely cooled, it can be carefully removed from the pot. Gently lift the pie out of the pot using the parchment paper as handles.
How to Serve It
- Serve at room temperature, chilled, or warmed.
- I like to serve my pie on a cute wooden board with the parchment paper still on. I slice it in not-so-perfect ways and then top it with good vanilla ice cream or whipped cream.
- Crockpot Meal idea! Serve this pie alongside a tender slow cooked pork loin roast with a side of collard greens and baby potatoes.
Kori's Tips
- Covering the pie with paper towels is a must—they keep the condensation from dripping onto the pie, causing it to become soggy. The layer is thin enough that the lid maintains contact with the pot preventing heat loss.
- The pie needs to be completely cool before removing from the pot. You can serve it directly out of the pot while still warm, but it is harder to cut.
- Parchment paper is essential for cooking the pie crust and lifting the pie out of the pot.
FAQ's
Store cooled leftover pie loosely covered with plastic wrap in the refrigerator.
This pie can be served at room temperature, cold, or warm. If you want to serve your pie warm, place slices in the microwave and heat on low for at 10 second intervals until warmed through.
Nope. Every recipe is different but for the pecan pie, the crust does get fully cooked and will not be soggy.
📖 The recipe.
Slow Cooker Pecan Pie
Equipment
- parchment paper
- paper towels
- Rolling Pin
Ingredients
- 6 ounces pecan halves (about 1½ cups, divided)
- 1 refrigerated pie crust (unbaked)
- 4 large eggs
- 1 cup sugar
- ½ cup butter (melted but not hot)
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- ⅛ teaspoon salt
Instructions
- Remove the pie crust from the refrigerator for about 15 minutes to bring it to room temperature. Preheat oven to 400℉.
- Spread the pecans on a baking sheet and toast in a 400℉ oven until golden in color, about 4 to 6 minutes. Let them cool completely before using. (Tip: You can do this step days in advance, or if you're in a hurry, you can skip it, although I highly recommend that you toast them.)
- Test fit a large piece of parchment paper in the bottom of the crockpot. It should go up at least 4" up the sides.
- Remove the parchment paper from the pot and lay it flat on a board. Lay the pie crust on the parchment paper, and using a rolling pin and your fingers, roll/push it into an oval shape until you reach a size that will cover the bottom of the pot and about 2 to 3 inches up the sides. Use the base or the inside of the crockpot to check the sizing.
- Pick up the dough and parchment paper and place both in the crockpot, (parchment paper on the bottom) pressing it into the bottom of the crock and up the sides of the pot. (Do not remove the parchment paper.)
- In a small bowl, lightly beat the eggs with a whisk, then add in the corn syrup, sugar, butter, vanilla, maple extract, and salt. Whisk together. Stir in 1 cup of the pecans and mix well.
- Pour the mixture into the pie shell. Decoratively place the remaining ½ cup of pecans on the top.
- Place a double layer of paper towels over the top of the slow cooker, then secure them in place by covering with the lid. (Note: The paper towels prevent excess condensation from dripping onto the pie.)
- Once covered, cook on high for 3 to 4 hours until the filling is slightly puffed and set.
- Turn off the slow cooker, remove the lid and paper towels. Let stand 1 hour with the lid off.
- Once the pie is completely cooled it can be carefully removed from the pot. Gently lift the pie out of the pot using the parchment paper as handles. (Tip: to help it cool faster remove the pot insert from the base and place on a wire rack.) See serving suggestions below.
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: A pinch of cinnamon can be added. Bourbon can be substituted for the vanilla extract. Maple extract can be used in place of all or some of the vanilla extract.
- TIPS:
- Paper towels are a must to keep moisture from dropping onto the pie as it cooks.
- The parchment paper is needed to help properly cook the crust as well as lift the pie out after cooking.
- The pie needs to be completely cool before removing from the pot. You can serve it directly out of the pot while still warm, but it is harder to cut.
- Store leftover pie loosely covered with plastic wrap in the refrigerator.
- SERVING SUGGESTIONS: Serve at room temperature, warmed, or cold. I like to serve my pie on a cute wooden board with the parchment paper still on. I slice it in not-so-perfect ways and then top it with good vanilla ice cream or whipped cream.
Nutrition
© 2025 Slow Cooked Eats
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