Pecan Pie in CBS?
 

I'm considering making a pecan pie in a cornbread skillet, as a means of reducing the total amount of pie eaten (I know, I know...), and would appreciate any insight/experience.

I'm thinking if I line the wedges of the CBS with pie crust (high Crisco content!), the resulting pieces of pie should be relatively non-stick. Given the pie filling, I know the crust must come all the way up the sides of each wedge. Does this idea have a reasonable chance of success, or is it a recipe for a disaster (of burnt on pie filling)?

Thanks,
Steve

Re: Pecan Pie in CBS?
 

I was searching for a pecan pie recipe on time and came across this one (they use a cornbread skillet like you are doing). I saved it, but haven’t had a chance to try it.

http://aimeebroussard.com/52-pies-pr...can-wedge-pie/

Re: Pecan Pie in CBS?
 

Thanks, Spurgeon! I haven't lost my mind, we'll see where it goes from here :)