🥧 Crock Pot Pecan Pie – Perfect for Cinco de Mayo Dessert! 🥧
Ingredients:
1 unbaked 9-inch pie crust (store-bought or homemade, rolled to fit your crock pot)
1 ½ cups pecan halves
3 large eggs
1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/4 cup salted butter, melted
1 tsp vanilla extract
1/4 tsp salt
Instructions:
Prepare the Crock Pot:
Line a 6-quart crock pot with parchment paper, making sure it comes up the sides to easily lift out the pie later.
Shape the Crust:
Press the unbaked pie crust into the bottom of the crock pot and about 1 inch up the sides. Trim if needed.
Make the Filling:
In a large bowl, whisk together the eggs, corn syrup, granulated sugar, brown sugar, melted butter, vanilla extract, and salt until smooth and fully combined.
Add Pecans and Pour:
Stir in the pecan halves, then pour the mixture evenly over the crust in the crock pot.
Cook:
Cover and cook on LOW for 3 to 3.5 hours, or until the center is set and the edges are slightly browned.
For best results, place a clean kitchen towel under the lid to catch condensation and prevent a soggy top.
Cool and Serve:
Turn off the heat and let the pie cool in the crock pot for 1 hour.
Lift out using the parchment paper, slice, and serve!
Prep Time: 15 minutes | Cook Time: 3.5 hours | Cool Time: 1 hour | Total Time: 4 hours 45 minutes
Serving: Serves 8
Calorie Count per serving: Approximately 400–450 Kcal per slice
This rich and gooey Crock Pot Pecan Pie brings all the classic flavors with none of the oven fuss—perfect for laid-back Cinco de Mayo celebrations! Serve warm with vanilla ice cream or whipped cream for a dessert everyone will love.