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Hubby is a huge pecan pie lover, and for some reason I keep testing out recipes to find one that he likes. This one is made in a crockpot. The flavor is there, but it stuck to the dish….like I had to super scrape it and then super soak it to clean. I suggest using those liners to remove it that way you end up with a pretty “slice” of pie rather that attacking it like we did. It’s not a bad recipe just use a liner. I would make it again when I don’t wanna fire up the oven.

Crockpot Pecan Pie

(Adapted from Spicy Southern Kitchen)


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1 refrigerated pie crust

3 eggs

1 cup sugar

⅔ cup dark corn syrup

⅓ cup melted butter

⅛ teaspoon salt

1 teaspoon vanilla extract

1½ cups chopped pecans (or a combination of chopped and whole pecan halves)

Vanilla ice cream for serving


Spray the inside of a crock pot with cooking spray.


Place pie crust in crock pot and mold it to fit the shape of the crockpot. (This is easier if you have a round crock pot instead of an oval one, but you can make do with an oval.)


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Stir remaining ingredients together, except pecans, until mixed well.


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Stir in pecans. I like to leave about half the pecans to arrange on top of the filling to make it look prettier.


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Pour filling into pie crust. If you reserved some pecans, gently place them on top of the filling.


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Cover crockpot and cook on HIGH for 2½ to 3 hours.

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