Slow Cooker Pecan Pie

Preheat oven to 350°F. Place pecans in a 15x10x1-inch baking pan. Bake 5 minutes or until light brown; cool.

Line a 6-quart oval slow cooker with nonstick pan lining paper. Transfer Pastry Crust to prepared cooker (pastry should extend 2 to 3 inches up the sides). Use a fork to press top of pastry to lining paper.

In a medium bowl combine the remaining ingredients, whisking until smooth. Stir in pecans. Pour into crust in cooker.

Cover and cook on high for 3 to 3 1/2 hours or until filling is puffed and set,* giving crockery liner a half-turn halfway through, if possible. (Center may be slightly wet.) Turn off cooker. Let stand, uncovered, 1 hour.

For more browning, preheat broiler. Use lining paper to transfer pie to a baking sheet; remove paper. Broil 4 to 5 inches from the heat for 3 to 4 minutes or until pastry is golden.

Cool pie on a wire rack. Cover and chill within 2 hours.