Slow Cooker Chocolate Pecan Pie recipe

This indulgent Slow Cooker Chocolate Pecan Pie transforms the classic Southern dessert into an effortless crockpot treat. A buttery crust cradles a rich, gooey filling swirled with melted chocolate and toasted pecans for deep flavor and perfect texture without oven fuss—ideal for holidays or cozy nights.

Why You’ll Love This Recipe

Imagine the comforting aroma of pecan pie filling your home all day with zero risk of overbaking or soggy crust— that’s the magic here. This version amps up the traditional pie with luscious chocolate chips or chunks that melt into every bite, creating fudgy pockets amid crunchy nuts and that signature sticky-sweet caramel-like custard.

It’s incredibly forgiving for beginners, requires minimal hands-on time, and delivers a showstopping dessert that tastes like you spent hours in the kitchen. Friends and family will rave about the extra-decadent twist, and you’ll love how the slow cooker keeps things moist while freeing up your oven for other dishes. It’s pure comfort food bliss in every slice!

Yield: 8 generous slices

Slow Cooker Chocolate Pecan Pie recipe

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This rich, fudgy slow cooker chocolate pecan pie is an easy, no-fuss twist on a holiday classic—pure decadence!

Prep Time 15 minutes

Cook Time 3 hours

Additional Time 2 hours

Total Time 5 hours 15 minutes

Ingredients

• 1 refrigerated 9-inch pie crust (unbaked)
• 3 large eggs, lightly beaten
• 1 cup granulated sugar
• ¾ cup dark corn syrup
• ⅓ cup unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 1 cup semisweet chocolate chips (or chopped chocolate)
• 1 ½ cups pecan halves or coarsely chopped pecans (divided)
• Optional: 1 tablespoon bourbon or extra vanilla

Instructions

1. Get your slow cooker ready — Lightly grease a 6-quart slow cooker insert or line it with parchment paper/foil for easy removal later. This is your secret to a perfect lift-out pie!
2. Fit the crust like a pro — Unroll your pie crust and gently press it into the bottom and up the sides of the prepared slow cooker (it won't be perfect, but that's okay—it'll taste amazing). Crimp or fold edges if desired.
3. Toast those pecans for magic — In a dry skillet over medium heat, lightly toast 1 cup of the pecans for 3-5 minutes until fragrant (stir often to avoid burning). This step elevates the nutty flavor big time!
4. Whisk up the dreamy filling — In a large bowl, whisk together the beaten eggs, granulated sugar, dark corn syrup, melted butter, vanilla, and salt until smooth and glossy.
5. Bring on the chocolate love — Stir in the chocolate chips and the toasted pecans (reserve a handful for topping if you want that pretty look). The chocolate will start melting slightly—yum!
6. Pour with care — Gently pour the filling into the crust-lined slow cooker. Sprinkle the reserved pecans on top and press lightly so they stay pretty.
7. Cover smart — Place a double layer of paper towels over the top (to catch condensation), then put the lid on securely.
8. Slow cook low and slow — Set your slow cooker to LOW and cook for 2.5 to 3.5 hours. Start checking at 2.5 hours—the center should be mostly set with a slight jiggle (like Jell-O).
9. Cool it down beautifully — Turn off the slow cooker and let the pie cool in the insert with the lid off for about 1 hour, then on warm/off for another hour. This prevents cracking and lets flavors settle.
10. Serve and savor — Lift out using the parchment overhang, slice, and enjoy warm or chilled. Top with whipped cream or ice cream for extra bliss—your new favorite dessert awaits!

Notes

This pie sets fully as it cools, so don't worry if it's slightly soft when done. Avoid high heat setting to prevent curdling or uneven cooking. Always use oven mitts when handling the hot insert.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 636Total Fat 35gSaturated Fat 14gUnsaturated Fat 21gCholesterol 93mgSodium 202mgCarbohydrates 82gFiber 4gSugar 68gProtein 6g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Use a 6-quart oval slow cooker for best results—the shape helps the pie cook evenly without the center staying too gooey.
• Line the slow cooker insert with parchment paper or foil (with overhangs for easy lifting) to prevent sticking and make removal simple.
• Place a double layer of paper towels under the lid to absorb excess moisture and avoid a watery top.
• Check doneness starting at 2.5 hours— the center should be just set but slightly jiggly (it firms as it cools).
• Toast pecans lightly in a dry skillet first for deeper flavor and crunch.
• Let the pie cool completely in the cooker (on warm/off) before lifting out to prevent cracking.
• For cleaner slices, chill the pie for 2-3 hours after cooling.

Ingredients Notes

A refrigerated pie crust keeps things easy and flaky—opt for one that fits your slow cooker size (roll it slightly if needed). Dark corn syrup gives that authentic rich, caramel depth over light versions. Use unsalted butter for control over saltiness, and melt it gently to blend smoothly. Large eggs bind everything into a custard-like texture.

Granulated sugar and brown sugar together balance sweetness with molasses notes from the brown. Semisweet or dark chocolate chips/chunks melt beautifully without making it overly sweet—choose good-quality ones for best flavor. Pecans should be fresh and halved or coarsely chopped for texture contrast. Vanilla extract and a pinch of salt enhance all the flavors without overpowering.

Variations and Substitutions

• Swap semisweet chocolate for milk chocolate for a sweeter, creamier profile, or bittersweet for intense cocoa depth.
• Use bourbon or rum (1-2 tbsp) instead of some vanilla for a boozy adult twist.
• Make it gluten-free with a GF pie crust and ensure corn syrup is GF-certified.
• For nut allergies, try chopped walnuts or omit nuts and add extra chocolate chips.
• Light corn syrup works if that’s what you have, though dark adds richer color and taste.
• Add 1/2 tsp cinnamon or espresso powder for warm, complex notes.
• Top with a drizzle of caramel sauce or whipped cream post-cooking for extra indulgence.
• For a crustless version, grease the insert well and pour filling directly in—cook slightly less time.

Storage Options

Store leftovers covered in the refrigerator for up to 4-5 days— the flavors actually deepen! Reheat individual slices gently in the microwave (10-15 seconds) for that gooey warmth. It freezes beautifully: wrap tightly in plastic and foil, freeze up to 2 months. Thaw overnight in the fridge and serve chilled or at room temp.

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