Slow Cooker Pecan Pie
A fabulous rustic crockpot pecan pie with a secret twist - a hint of maple. It's easy to make this slab pie in the slow cooker, and it's the perfect treat for a casual dinner's dessert - but it's still holiday-worthy!
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
Calories: 600kcalCarbohydrates: 71gProtein: 7gFat: 35gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 124mgSodium: 277mgPotassium: 147mgFiber: 3gSugar: 59gVitamin A: 502IUVitamin C: 0.2mgCalcium: 42mgIron: 2mg
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