Instant Pot Pro Pecan Pie
For the full experience, make this recipe with the Drop Recipes app.
recipe by Chloe Harris www.chloefoodie.com
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- Total Time
- 2hrs 35mins
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- Serves
- 5
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- Calories
- 824
A delicious indulgent pecan pie for the family to enjoy during the festive season. Serve with whipped cream or creme fraiche
recipe updated Feb 25, 2022
Ingredients
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- Butter
- 100 g
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- Light brown sugar
- 3 tablespoons
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- Vanilla extract
- 1 teaspoon
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- Maple syrup
- 200 ml
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- Apple cider vinegar
- 1 teaspoon
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- Butter
- 4 tablespoons
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- Salt
- 1 pinch
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- Graham crackers
- 250 g
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- Cornstarch
- 1 teaspoon
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- Pecan halves
- 100 g
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- Egg
- 2
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- Water
- 240 ml
Tools
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Oven
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Parchment paper
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Microwave
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Instant Pot Pro Plus
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Large mixing bowl
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Heatproof bowl
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Wire rack
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Inner pot - pro plus
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Round pan - 6"
Step preview
- Pre-heat oven to 350°F
- Line a 6" round pan with parchment paper
- In a mixing bowl add the graham cracker crumbs and melted butter and mix well to combine
- Press the crumbs into the bottom and up the sides of the round pan in an even layer
- Bake until golden brown 10-12 mins
- Remove the base from the oven and let cool
- In a microwave safe bowl add the sugar, vanilla, maple syrup, vinegar, butter, and salt
- Microwave in 30 second blasts until everything has melted together
- Whisk in the corn starch
- Let cool slightly
- Whisk 2 eggs into the cooled maple mixture
- Add the pecan halves to the cooled biscuit base and pour the maple egg mixture on top until it reaches the top of the biscuit base
- Carefully, tightly wrap the cake pan in foil making sure to wrap the whole cake pan, top and bottom
- Repeat with a second layer of foil
- Add water to the inner pot
- Place the pie on a trivet and lower into the inner pot
- Secure the lid onto the Instant Pot Pro Plus
- Pressure cook on Max for 35 mins and allow for full natural pressure release
- Carefully remove the pie from the inner pot and remove the foil
- Let the pie cool for 1 hour in the tin before removing and slicing