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Slow Cooker Pecan Pie

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Slow Cooker Pecan Pie
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The easiest pecan pie ever, in the slow cooker!

With a small, closet sized, kitchen one of the biggest difficulties that I encounter is holiday dinners like Thanksgiving dinner and Christmas dinner! These big meals typically have a roast, several sides and a dessert each of which is contesting for oven or stove top space so it’s always nice to move something out of the oven and off of the stove! I was hesitant to pick up a slow cooker for a long time since it was yet another kitchen device and I have limited space but once I broke down and got it, it has become one of my favourites, especially for large holiday meals!
It’s pretty obvious to move some sides to a slow cooker but how about dessert? How about a pie? You know, one with a pastry crust that’s supposed to be nice and crispy? It didn’t even occur to me that a pie could be done in the slow cooker, not one with a crispy crust anyways, so when I came across the idea a while ago I just had to try it! A slow cooker pie is so easy! You just place the pie crust in a foil lined slow cooker, pour in the filling and cook it on high until the crust is nice and golden brown and crispy and good! With 5 minutes of effort you get an amazing pie that does not require any time in the oven! Perfect for a holiday dinner! One of my favourite pies has to be the classic pecan pie and it works perfectly in the slow cooker!

Slow Cooker Pecan Pie
Slow Cooker Pecan Pie
Slow Cooker Pecan Pie
Slow Cooker Pecan Pie
Crispy and flakey crust!

Slow Cooker Pecan Pie
Slow Cooker Pecan Pie

Slow Cooker Pecan Pie
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Slow Cooker Pecan Pie

Slow Cooker Pecan Pie

Prep Time:5 minutes Cook Time:3 hours Total Time:3 hours 5 minutes Servings: 8

The easiest pecan pie ever, in the slow cooker!

ingredients
  • 1 pie crust
  • 3 large eggs, lightly beaten
  • 1 cup brown sugar
  • 2/3 cup maple syrup (or honey or golden syrup)
  • 1/3 cup unsalted butter
  • 1 1/2 cups pecans, toasted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
directions
  1. Place the pie crust in the bottom of a foil lined slow cooker, fill with the mixture of the remaining ingredients and cook on HIGH for 2-3 hours. The crust will be nice and golden brown!
Nutrition Facts: Calories 425, Fat 21.5g (Saturated 7.5, Trans 0), Cholesterol 90mg, Sodium 332mg, Carbs 56g (Fiber 1.1g, Sugars 45.1g), Protein 4.4g
Nutrition by: Nutritional facts powered by Edamam
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Comments

  11. Janlee says

    November 19, 2016 at 6:40 pm

    What size slow cooker? And do you leave the lid on while cooking this pie? Can I use a combo of maple syrup & Karo syrup? I'm going to give it a try for Thanksgiving….Thank you!!????

    Reply

  13. kevin says

    November 19, 2016 at 8:46 pm

    Janlee: I use a 6 quart slow cooker and a larger one would also work. Leave the lid on when baking. Yes you can use a combo of maple syrup and Karo syrup! Enjoy!

    Reply

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