******UPDATE AFTER TASTE TEST: I'll definitely do this again. However, I will reduce the cooking time for my particular crockpot. The narrow end of the oval was too hot and that portion of the crust was burnt on the bottom edge. I will cut the time down by 35-40 minutes**********
On the website
Crockingirls, I found this recipe for making pecan pie in a Crockpot. It seemed kind of far fetched until I thought about a Crockpot being nothing more than a countertop oven. I decided to try it. Whenever I bake a pecan pie in the oven, the crust gets too brown around the edges to suit me. I decided the lower temperature of the Crockpot and longer cooking time might be a good solution.
The Crockpot I used is a 7 quart. I also thought the larger area of the crock would make the pie itself thinner and a slice wouldn't contain so much of the gelatinous syrup filling. My favorite part of the pie is the topping of crunchy browned pecans coated with the syrup mixture anyway.
Here's my "before" photo.
This is what it looks like after 2 hours and 15 minutes in my 7 quart Crockpot set to high temperature.
I forgot to place strips of parchment paper in a cross fashion underneath the crust. That would have made it easier to remove from the crock before slicing.
I removed the crock from the base and will let the pie completely cool before attempting to slice it.
It's sitting on the stove top right now and is still too hot to even attempt to cut. The crust did get more browned than I had anticipated, but it's certainly not as overbaked as it would have been in the oven.
After it's completely cooled and we can sample it, I'll post an update and let you know how we like it compared to the traditional method of baking a pecan pie. If it passes the test, I'll try it again in my smaller Crockpot and be making a recipe album page for it. And,then, my next experiment will be attempting a pumpkin pie this way!
