Ingredients:

1/2 cup honey for a mildly sweet pie

3 egg whites, whipped with a fork

2 cups diced pecans

4 teaspoons vanilla extract

1 teaspoon cinnamon

3 tablespoons cornstarch

Directions:

1. Important: this recipe only works if you lightly coat the bottom of the Slow cooker insert with oil, and then lay a cut-to-fit piece of parchment on the bottom of the insert, on top of the oil. It's important that this fit well because the better it fits, the less trouble you'll have getting the pie out of the Slow cooker.

2. Mix all batter ingredients together in a large mixing bowl.

3. Pour batter into unbaked pie crust and cook on low for 3 hours. Then remove lid (careful not to let any water on the lid drip on to the pie), and cook for one more hour.

4. To remove pie from Slow cooker, carefully run a knife around the edge to gently separate it from the side of the pot.

5. Nudge the pie a bit with the knife to get it lose enough to move around a tiny bit in the pot. Once you know it's come loose and the pot is cool enough to handle, place your hand on the pie and turn the pot upside down. It should slip nicely out of the pot into your hand. Set on a cool plate and allow to cool completely if you haven't already.

Bon Appetit!