Instant Pot Bourbon Pecan Pie

published Oct 23, 2019
Instant Pot Bourbon Pecan Pie

Thanks to the Instant Pot's steamy pressure chamber, this pecan pie — flavored with bourbon, brown sugar, and molasses — cooks perfectly every time.

Makes1 (7-inch) pie

Prep25 minutes

Cook50 minutes

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Credit: Olive & Mango

When I first heard of people making sweet treats in their pressure cooker, I was totally skeptical. Really? I can make a pie or cake in that thing? But it’s true! The Instant Pot is perfect for making custards and cheesecake and egg-based pie fillings. The steamy pressure chamber helps cook and set the eggs perfectly, so you don’t have to worry about them overcooking. Better yet, the Instant Pot takes a lot of the work out of pie-making.

This bourbon pecan pie is so rich and delicious, you may want to make two! The bourbon is optional, but highly recommended, because it really takes this pie to another level. And if you really want to go over the top, throw in some chocolate chips.

The Best Crust for Instant Pot Pies

This is important: You want to avoid a traditional pie crust when making pie in the Instant Pot. Since pie crust is already so moist from the fat of the butter, the steam chamber of the pressure cooker isn’t able to cook the pie crust to the flaky texture we all love. Instead, opt for a cookie or graham cracker crust. For the holidays, try using spice cookies, or add winter spices (such as cinnamon and nutmeg) to a graham cracker crust.

Instant Pot Bourbon Pecan Pie

Thanks to the Instant Pot's steamy pressure chamber, this pecan pie — flavored with bourbon, brown sugar, and molasses — cooks perfectly every time.

Prep time 25 minutes

Cook time 50 minutes

Makes 1 (7-inch) pie

Nutritional Info

Ingredients

For the crust:

  • 1 1/2 cups

    water

  • Cooking spray

  • 6 tablespoons

    unsalted butter

  • 1 1/2 cups

    graham cracker crumbs

  • 1 tablespoon

    honey

  • 1/2 teaspoon

    kosher salt

For the filling:

  • 3

    large eggs

  • 2/3 cup

    light corn syrup

  • 1/4 cup

    packed dark brown sugar

  • 2 tablespoons

    molasses

  • 2 tablespoons

    bourbon (optional)

  • 1 teaspoon

    vanilla extract

  • 1 teaspoon

    kosher salt

  • 1 1/4 cups

    pecan halves

  • Whipped cream, for serving

Instructions

  1. Make the crust: Preheat the oven to 350ºF. Place the steam rack in the bottom of the 6-quart electric pressure cooker or Instant Pot and add 1 1/2 cups water. Coat a 7 or 8-inch springform pan (whicheverw ill fit in the pressure cooker) with cooking spray. Wrap the outside of the pan with aluminum foil to prevent the filling from leaking.

  2. Melt 6 tablespoons unsalted butter in a large bowl and let cool slightly. Add 1 1/2 cups graham cracker crumbs, 1 tablespoon honey, and 1/2 teaspoon kosher salt, and stir until evenly moistened. Transfer to the pan and press the crumbs into the bottom and up the sides in an even layer. Bake until golden brown, 10 to 12 minutes. Let cool completely.

  3. Make the filling: Place 3 large eggs, 2/3 cup light corn syrup, 1/4 cup packed dark brown sugar, 2 tablespoons molasses, 2 tablespoons bourbon if desired, 1 teaspoon vanilla extract, and 1 teaspoon kosher salt in a medium bowl and whisk until smooth. Place 1 1/4 cups pecan halves in an even layer in the crust. Pour the filling over the pecans.

  4. Cover with a paper towel and a piece of aluminum foil. Make a handle by folding a 16-inch long sheet of aluminum lengthwise into a 1 1/2-inch wide strip. Place the strip under the pan and lower it onto the steam rack.

  5. Lock the lid on and make sure the valve is set to seal. Cook under HIGH pressure for 28 to 32 minutes. Let the pressure naturally release. Remove the lid and use the foil handles to remove the pie. Uncover and let cool to room temperature. Serve with whipped cream.

Recipe Notes

Excerpted from Instant One Pot Meals. Copyright 2018 by Laura Arnold. Reproduced by permission of The Countryman Press. All rights reserved.