Crockpot Pecan Pie Cobbler

Crockpot Pecan Pie Cobbler is a game-changing dessert that brings all the rich, buttery, caramel-like goodness of traditional pecan pie without heating up your oven! With a flaky pie crust base, gooey pecan filling, and the convenience of your slow cooker, this recipe is pure magic. It’s perfect for holidays, potlucks, or any time you’re craving something sweet and nutty without the fuss.

Love More Pie Desserts? Try My Apple Pie Bread Pudding or this Cherry Pie Bars next.

Why You’ll Love This Recipe

This Crockpot Pecan Pie Cobbler is absolutely irresistible! It takes the classic flavors of pecan pie and makes them even easier to achieve. The slow cooker does all the work while you go about your day, and the result is a warm, comforting dessert with crispy edges and a perfectly gooey center.

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Ingredient List

For the Crust:

• 1 refrigerated pie crust (Pillsbury rolled up one)

For the Filling:

• 3 large eggs (room temp better but cold fine)
• 1 cup white sugar
• ⅔ cup dark corn syrup (I get Karo brand)
• ⅓ cup melted butter (that’s 5 tablespoons plus 1 teaspoon)
• 1/8 teaspoon salt (tiny pinch)
• 1 teaspoon vanilla extract (real vanilla not fake)
• 1½ cups chopped pecans (or 1 cup chopped plus ½ cup whole halves)
• Optional: more pecan halves for top

You’ll Also Need:

• Cooking spray (I use Pam)

Why These Ingredients Work

Pie crust is the bottom. Stops it being just a bowl of filling. Makes it pie instead of baked pecans in syrup. Crust gets soggy on very bottom but that’s normal for any pie. Edges crisp up from touching hot crockpot.

Dark corn syrup makes it thick and gooey not runny. That’s pecan pie texture right there. Light corn syrup’s thinner, won’t set as thick. Both work. Dark has molasses so tastes deeper, more caramel. That’s why some pecan pies taste richer than others.

Eggs make it solid when cool. No eggs means stays liquid forever. Eggs turn it from syrup into custard filling. Three eggs is right. Tried two once, too runny. Four eggs made it too firm and eggy.

Butter tastes like butter. Makes it rich. Some recipes use oil but butter’s way better. Don’t skip butter or use less. This is dessert. Not counting calories.

Vanilla don’t actually know what vanilla does but every pie recipe has it so I use it. Makes stuff taste more like itself somehow. Baking magic. Don’t skip it even though seems like small amount. It matters.

Pecans get candied and toasted cooking in sugar and syrup. That’s the whole point. Get this caramel coating, stay crunchy. Well, soft-crunchy. You know.

Essential Tools and Equipment

• Slow cooker – got a 6-quart from Target three years ago, was $30 on sale, still works. Round’s better than oval for looks but oval works. 4-quart might work but really full. 8-quart works but pie’s thinner.
• Cooking spray – any brand, Pam, store brand, whatever. Just spray kind not pour oil.
• Bowl – medium size for mixing. Glass, metal, plastic, doesn’t matter.
• Whisk – for mixing smooth. Could use fork but whisk’s easier.
• Measuring cups and spoons – basic ones everyone has.
• Spatula or big spoon – for stirring pecans and scooping slices later.
• Slow cooker liners (highly recommend) – Walmart, Target, Amazon. Aisle with foil and plastic wrap. Box of 4 costs dollar. Makes cleanup easy. Lift out liner when done, throw away. No scrubbing crockpot twenty minutes getting baked sugar off.

How To Make Crockpot Pecan Pie Cobbler

Step 1: Prepare Your Slow Cooker and Crust

Spray crockpot inside with cooking spray. Bottom and sides. Don’t be shy. You want it really coated or crust sticks and you’ll hate cleaning it later.

Open pie crust package. Rolled up in plastic. Unroll careful. Sometimes rips. If rips just press back together. Lay it in crockpot bottom. Press down gentle with hands. Push up sides a little—maybe 2 inches. Gonna look wrinkly, messy, uneven. That’s fine. Rustic cooking. Nobody cares. Just cover bottom and partway up sides.

Crust tears while doing this, press back together with fingers. Bakes together fine. Mine tears almost every time, never had problem.

Step 2: Mix the Pecan Filling

Get bowl. Crack three eggs in it. Dump in sugar. Pour in corn syrup—it’s sticky so give measuring cup a minute to drip out. Add melted butter. Throw in salt and vanilla.

Whisk it together. Maybe 30 seconds till combined and smooth. Doesn’t have to be perfect smooth but don’t want egg white lumps floating. Just mix till looks consistent.

Dump in chopped pecans. Stir with spoon or spatula. If saved pretty pecans for decorating top, keep those separate. Otherwise dump all pecans in and stir.

Step 3: Assemble Your Cobbler

Pour pecan mixture into pie crust in crockpot. Just pour it all. Use spatula scraping every bit from bowl. That stuff’s too good to waste.

Step 4: Cook Low and Slow

Lid on crockpot. Make sure tight. Turn to HIGH. Not low. HIGH. Important. Gotta be HIGH or won’t cook right.

Set timer 2.5 hours. Timer goes off, take lid off, look at it. Edges should be puffed up, look set—kind of firm, not liquidy. Middle should still jiggle little bit when gently shake crockpot. Still really liquidy jiggly all over, lid back on, cook another 30 minutes. Check again.

When done edges set, maybe slightly pulling from sides. Center still looks little wet, jiggles slightly but not much. Perfect. Turn off crockpot.

You Must Know

Cooling step not optional. Not suggestion. Mandatory. Hot pecan filling is liquid. Warm pecan filling still pretty liquid. Room temp pecan filling sliceable. Cold pecan filling perfectly sliceable. Let this cool all way to room temp minimum. Better yet, fridge few hours or overnight.

You’ll be tempted cut early because smells incredible and you’re hungry. Don’t. You’ll ruin it. Well, won’t ruin taste-wise. Still tastes good. But looks like garbage, won’t slice nice. Just pile goo on plate. Delicious goo, but goo.

First time got impatient because hungry, friends coming over hour, thought “cooled 45 minutes, probably enough.” Wrong. Cut into it, whole filling oozed everywhere. Had to serve in bowls with spoons like cobbler soup. Everyone loved anyway but I was embarrassed. Now know better.

Pro Tips & Cooking Hacks

• Start checking 2-hour mark. Every slow cooker different. Mine used to take 3 full hours but got new one last year, done in 2 hours 15 minutes. Mom’s takes 3.5 hours. Her crockpot ancient, doesn’t get as hot. Check yours early so don’t overcook. Overcooked pecan pie gets hard crystallized on top. Still edible not as good.
• Make sure crockpot completely dry inside before start. Any water drops make crust soggy. Nobody wants soggy crust. Wipe out with paper towel first even looks dry.
• Can toast pecans first if really want go extra mile. Put in dry skillet medium heat 3-4 minutes, stir constantly so don’t burn. Makes them taste more nutty and toasted. Only do this trying impress someone. Most time skip it because lazy, tastes great either way.
• Don’t use LOW heat. Got this question so many times putting in bold. Do not cook on LOW. LOW heat doesn’t get hot enough properly cook filling. End up runny mess never sets right even after cooling. Crust won’t crisp at all. Just sad and soggy. HIGH heat only. Every time. No exceptions.
• Buy pre-chopped pecans from baking aisle save yourself ten minutes chopping. Cost like 50 cents more than whole pecans, worth it. Used to buy whole pecans, chop myself thinking being economical. Then realized my time worth more than 50 cents. Now always buy pre-chopped.
• Edges browning too fast, lay aluminum foil loosely over top slow cooker, then lid back on top foil. Foil shields edges from direct heat. Some slow cookers run hotter than others. Edges look getting too dark after 2 hours, use foil trick.
• Room temp eggs mix smoother than cold eggs right from fridge. If remember, take eggs out 30 minutes before start. Forget (like I usually do), just use cold eggs. Fine. Not big deal. Just whisk little longer.

Flavor Variations / Suggestions

Chocolate Pecan Pie Cobbler: My favorite variation. Add ½ to ¾ cup semi-sweet chocolate chips to filling with pecans. Chocolate chips melt, create amazing pockets melted chocolate throughout. Tastes like turtle candy in pie form. Kids request this version every time now. Can never go back plain pecan pie at their house.

Bourbon Pecan Cobbler: Dad makes this every Christmas. Add 2-3 tablespoons bourbon to filling when mixing. Gives sophisticated, grown-up flavor. Can still taste bourbon but not overwhelming. Just adds depth. Don’t serve to kids or anyone doesn’t drink. Alcohol doesn’t fully cook out.

Maple Pecan Cobbler: Replace ⅓ cup corn syrup with real maple syrup. Not Mrs. Butterworth’s or Aunt Jemima. Real maple syrup from tree. Expensive but worth for special occasions. Gives incredible maple flavor. Tastes very fall cozy. Sister makes this Thanksgiving every year.

Mixed Nut Cobbler: Half pecans half walnuts. Or pecans, walnuts, cashews. Or whatever nuts got in pantry. Done this when didn’t have enough pecans, worked great. Each nut adds own flavor. Makes it more interesting.

Spiced Pecan Cobbler: Add ½ teaspoon cinnamon, ¼ teaspoon nutmeg to filling. Maybe tiny pinch cloves feeling fancy. Makes it taste fall. Warm cozy. Grandma makes this way, always thought her recipe different but just spices. Finally asked last year.

Salted Caramel Pecan: Sprinkle flaky sea salt over top right before serving. Sweet-salty combo incredible. Very trendy right now. Did this potluck last month, three people asked recipe.

Coconut Pecan: Add ½ cup shredded sweetened coconut to filling with pecans. Tastes like German chocolate cake in pie form. Mom loves this version. Think it’s okay, not my favorite.

Make-Ahead Options

One best make-ahead desserts I know. Make it day before every holiday dinner now. Here’s how:

Make whole recipe start to finish. Let cool completely in crockpot—completely cool, room temp. Takes 3-4 hours. Cover crockpot with aluminum foil or plastic wrap, stick whole thing in fridge overnight.

Next day take out fridge 30 minutes before serving if want room temp. Or serve straight from fridge if like cold pecan pie (I do). Or warm individual slices microwave 15-20 seconds if want warm.

Filling actually sets better after night in fridge. Something about cold makes it firmer. Get much cleaner slices when refrigerated overnight. So if you’re type person cares about pretty slices (I’m not but some people are), definitely make day before.

Also made it two days ahead few times. Kept covered in fridge. Was totally fine. Probably wouldn’t push past two days though.

Haven’t had good luck freezing whole cooked pie. Tried once, texture got weird when thawed. Filling separated, got grainy. Wouldn’t recommend. But can prep ahead other ways.

Can press pie crust into crockpot, cover with plastic wrap, keep whole crockpot insert in fridge overnight. Next day just make filling, pour in, cook. Saves like 5 minutes but every bit helps cooking big meal.

Recipe Notes & Baker’s Tips

• Center might look slightly underdone when turn off crockpot. Like looks wet shiny little jiggly. Completely normal. Supposed to look like that. Keeps cooking from residual heat as cools, firms up. Don’t panic, cook longer thinking not done. Edges set and puffed, it’s done.
• Sometimes see liquid pooling around edges during cooking. Freaked me out first time. Thought done something wrong. Totally normal. Just butter sugar separating out. Gets reabsorbed as cools. Time it’s cool liquid gone, everything looks fine.
• Called cobbler because rustic, casual way make it. Not perfect pie in pie pan. More like cross between pie cobbler. Crust isn’t perfect circle. Filling isn’t perfectly smooth on top. Homestyle cooking. Embrace imperfection.
• Want really clean perfect slices, refrigerate pie at least 4-6 hours or overnight. Cold pecan pie slices way neater than warm or room temp. Filling firmer when cold. Actually prefer eating it cold anyway. Flavors more distinct when cold. When warm everything just tastes like sweet.
• Don’t be tempted add more pecans than recipe calls for. Tried that once thinking more pecans equals better. Wrong. Too many pecans, filling doesn’t set right. Stays loose crumbly. Ratio filling to pecans calibrated. Trust it.
• Pie crust tears while pressing into crockpot (happens all time), just pinch back together with fingers. Bakes together fine. Nobody knows. Filling covers everything anyway.

Serving Suggestions

Absolute best way eat this microwave slice 20 seconds—just enough take chill off been in fridge—then big scoop vanilla ice cream on top. Ice cream starts melting into warm pie, creates incredible sauce situation. Heaven.

That’s my go-to serving method, never heard anyone complain. Combo warm gooey pecan pie cold creamy vanilla ice cream unbeatable. Tried other ice cream flavors (butter pecan, cinnamon, chocolate), vanilla still best. Doesn’t compete with pie, just enhances.

Other ways serve:

• Whipped cream – fresh whipped best but Cool Whip works if that’s what got. Just dollop on top.
• Drizzle caramel sauce – store-bought caramel warmed microwave 10 seconds. Drizzle over top. Makes extra sweet pretty.
• With coffee – how dad eats it. Big slice pie, big cup black coffee. Says coffee cuts sweetness. Get it but I’m ice cream person.
• Plain – honestly good enough eat plain. Don’t need anything else. Pie rich enough on own.
• Flaky sea salt sprinkle – into sweet-salty thing, sprinkle tiny bit flaky sea salt (like Maldon) on top right before serving. Very trendy. Actually does taste good.

How to Store Your Crockpot Pecan Pie Cobbler

Room temp storage: Gonna eat within day or two, just leave covered on counter. Make sure completely cooled first. Cover aluminum foil plastic wrap or just put crockpot lid back on. Keeps about 2 days room temp.

Left it out longer during holidays when eating multiple times day. Been fine. But officially supposed tell you 2 days max food safety reasons.

Fridge storage: Where I usually keep mine. After cools completely, cover tightly aluminum foil plastic wrap, stick in fridge. Lasts 5-7 days fridge. Had it last week and half before, still good but probably shouldn’t admit that.

Cold pecan pie amazing. Actually prefer it cold. Some people think I’m weird but try before judge. Flavors more distinct when cold. Plus slices cleaner.

Freezer storage: Don’t freeze whole pie. Tried it. Texture gets weird. But can freeze individual slices wrap really well.

Here’s how: Cut pie into slices. Wrap each slice tightly plastic wrap. Then wrap each wrapped slice aluminum foil. Put all wrapped slices freezer bag, squeeze out air. Label with date. Keep 2-3 months freezer.

Thaw, take out slice night before, let thaw fridge overnight. Or unwrap, microwave from frozen 30-40 seconds. Done both. Both work fine.

Reheating:

• Microwave: What I do most time. Slice on microwave-safe plate. Heat 15-20 seconds been in fridge, or 30-40 seconds frozen. Don’t overheat or filling gets weird liquidy.
• Oven: Want reheat multiple slices once, put on baking sheet, cover loosely foil, heat 300°F about 10 minutes. Good when got guests, want serve everyone warm slices same time.
• Air fryer: Haven’t tried yet but friend swears by it. Says she puts slice air fryer 300°F 3-4 minutes, comes out perfect. Might try next time.

Allergy Information

Contains: Eggs, dairy (butter), tree nuts (pecans), wheat (pie crust)

Dairy-free: Use vegan butter or margarine instead regular butter. Check pie crust label—some brands accidentally vegan but most contain butter or milk. Specifically dairy-free pie crusts available most grocery stores now.

Nut-free: Can’t make this without pecans. That’s entire point. Could try sunflower seeds pumpkin seeds instead but wouldn’t taste anything like pecan pie. Wouldn’t recommend. Need nut-free dessert, this isn’t recipe for you.

Gluten-free: Use gluten-free pie crust. Most grocery stores carry now. Everything else already gluten-free. Make sure corn syrup vanilla certified gluten-free if celiac or very sensitive. Most brands are but check labels.

Egg-free: Never tried making without eggs so can’t personally vouch any substitutes. Theory could try flax eggs (mix 3 tablespoons ground flaxseed 9 tablespoons water, let sit 5 minutes thicken). But no idea if would work. Eggs pretty important structure here. Try it let me know how goes.

Corn-free: Can’t have corn syrup, could try using all maple syrup instead. Would taste different—more maple-y obviously—but should work technically. Again, haven’t tried myself.

Questions I Get Asked A Lot

Why is my filling runny even after cooling?

Didn’t cook long enough. Filling has to reach right temperature properly set up. Edges weren’t fully set puffed when turned off, won’t firm up properly no matter how long let cool.

Do I have to use dark corn syrup or can I use light?

Can use light. Won’t taste as rich deep but still work. Texture same. Just less molasses flavor.

Made it both ways. Dark better but light perfectly fine if that’s what got. Not worth special trip store already have light corn syrup home.

Can I leave out the pecans entirely and make it just the filling?

Mean… technically yes? But then not pecan pie anymore. Just chess pie or sugar pie. Fine if that’s what want. But pecans kind of point this whole recipe.

Don’t like pecans (which, why making pecan pie then?) could use different nut. Or leave out, call something else. Up to you.

The bottom of my crust is soggy. Is that normal?

Yeah, kind of. Bottom any pie cooks in liquid filling gets little soft. That’s just physics. Top edges crust firmer but bottom stays softer because sitting in filling whole time.

Can I add chocolate chips?

YES. Half cup to three-quarters cup chocolate chips mixed with pecans. So good. Makes taste like turtle candy. Do this version lot now because kids love.

My crockpot is oval not round. Will this still work?

Yeah works fine. Just won’t be perfect circle shape. More oval shaped. Doesn’t affect taste at all. Just looks little different.

💬 Made this? Comment below, let me know! I love hearing about your baking adventures and any creative twists you added.