Print

Pecan Cream Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful dessert featuring a velvety cream filling and crunchy pecans in a buttery crust, perfect for gatherings.

  • Author: recipesinc
  • Prep Time: 30 minutes
  • Cook Time: 300 minutes
  • Total Time: 330 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 pie crust (store-bought or homemade)
  • 1 cup pecans, roughly chopped (toasted if preferred)
  • 1 cup heavy cream (or half-and-half)
  • 1 cup sweetened condensed milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon (optional)

Instructions

  1. Grease the inside of your slow cooker.
  2. Fit the pie crust into the bottom of the slow cooker.
  3. In a medium bowl, whisk together heavy cream, sweetened condensed milk, eggs, vanilla extract, salt, and cinnamon until well combined.
  4. Stir in the chopped pecans.
  5. Pour the filling mixture over the crust in the slow cooker. Cover and cook on low for about 300 minutes or until the center is set.
  6. Once cooked, turn off the slow cooker and let the pie cool for at least an hour. Chill in the refrigerator for two hours before serving.
  7. Slice and enjoy!

Notes

For best flavor, chill overnight and serve with whipped cream or vanilla ice cream.

Nutrition

Find it online: https://daytasty.com/pecan-cream-pie/