Slow Cooker Bourbon Chocolate Pecan Pie

Introduction

Slow Cooker Bourbon Chocolate Pecan Pie is a rich, gooey, and indulgent twist on the classic Southern dessert.
Combining crunchy pecans, melted chocolate, and a smooth bourbon-infused filling, this pie develops deep flavor
while gently cooking in your slow cooker. It’s perfect for holidays, family gatherings, or anytime you want
a comforting homemade treat without turning on the oven.

Ingredients

For the Crust:

• 1 unbaked 9-inch pie crust (store-bought or homemade)

For the Filling:

• 1 cup light corn syrup
• ¾ cup packed brown sugar
• 3 large eggs
• ¼ cup unsalted butter, melted
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1½ cups pecan halves

Instructions

1. Prepare the Slow Cooker: Lightly grease the inside of your slow cooker
   or line it with parchment paper for easier removal.
2. Prepare the Crust: Press the unbaked pie crust into a round baking dish
   that fits inside your slow cooker. Set aside.
3. Mix the Filling: In a large bowl, whisk together the corn syrup, brown sugar,
   eggs, melted butter, bourbon, vanilla extract, and salt until smooth.
4. Add Chocolate and Pecans: Stir in the chocolate chips and pecans until evenly distributed.
5. Assemble the Pie: Pour the filling into the prepared crust. Cover the baking dish
   loosely with foil to prevent condensation from dripping onto the pie.
6. Cook: Place the dish inside the slow cooker. Cover and cook on LOW for
   2½ to 3 hours, or until the center is set but slightly jiggly.
7. Cool: Turn off the slow cooker and allow the pie to cool completely before slicing.
   This helps the filling fully set.

Description

This pie is wonderfully gooey in the center with crisp pecans on top and pockets of melted chocolate throughout.
The bourbon adds warmth and depth without overpowering the sweetness. The slow cooker creates a moist,
evenly baked texture that’s slightly softer than oven-baked pecan pie, making each bite decadent and rich.

Tips

• Prevent soggy crust: Pre-bake (blind bake) the crust for 8–10 minutes if you prefer a firmer bottom.
• Don’t overcook: The pie will continue to firm up as it cools. Overcooking can make it tough.
• Use quality chocolate: Semi-sweet or dark chocolate chips work best to balance sweetness.
• Toast pecans: Lightly toast pecans beforehand for deeper flavor.
• Check for doneness: The edges should look set, and the center should slightly jiggle like gelatin.

Correction & Helpful Notes

• If your pie turns out too runny, it likely needed additional cooking time or more cooling time.
• If the top looks too wet from condensation, always cover the pie loosely with foil or place a clean kitchen towel under the lid to catch moisture.
• Measure bourbon carefully — too much can overpower the flavor and affect texture.

Enjoy

Serve slices warm or at room temperature with whipped cream or a scoop of vanilla ice cream.
This Slow Cooker Bourbon Chocolate Pecan Pie is a show-stopping dessert that feels both classic
and special — perfect for sharing with family and friends. Enjoy every rich, chocolatey, nutty bite!