Pressure Cooker Mini Maple Bacon Pecan Pies are the cutest alternative to the traditional pecan pie, and they’re crustless, which means Gluten Free!
Remember when bacon was trending? Or is it still? I don’t know, but for awhile there bacon and mustache anything was at its prime. I still cook bacon into anything I can possibly fit it in without it being too awkward, but in college I remember taking it to a new level. One year at our old we had a ministry fair after service and Kev and I were manning the booth for worship team sign-up. Every booth was instructed to bring a snack, so what did we bring? Bacon strips and a big old bowl of melted chocolate for dipping. We had reached a whole new sphere in the bacon craze…
Also around that time I made my first maple bacon pecan pie and lives were changed. I remember bringing it to Kevin’s apartment where he lived with a few other guys and there ended up being a slight disagreement on who was to get the last piece. I’m not sure who ended up winning, but it caused quite a scene among the friends.
Anyways, I was curious about making a pecan pie in the pressure cooker but hadn’t seen any recipes for it thus far so I decided to give it a few test runs myself! Rather than make a whole pie, which I have a feeling might be a bit tricky for a few different reasons, I went with the mini ramekin pies. They’re perfect for single serving desserts and only take 10 minutes of high pressure cook time.
The key to a good maple bacon pecan pie is to make sure that your bacon bits are chopped up small enough that they get sufficiently crispy when fried, and also to toast your pecans with the fried bacon and syrup/honey. That’s the secret magic sauce!
These mini pies are also crustless, so if you’re gluten-free or have gluten-free friends coming over for holiday dinners, these will be perfect!
- 2 eggs
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- ¼ teaspoon salt
- ½ cup light corn syrup
- 1 tablespoon butter, melted
- ½ teaspoon vanilla extract
- 5 slices bacon, minced
- ½ cup chopped pecans
- 1 tablespoon maple syrup
- 1 tablespoon honey
- In a medium sized bowl. whisk together eggs, brown sugar, white sugar, salt, corn syrup, butter, and vanilla.
- In a skillet over medium high heat, fry bacon until crisp, then drain all grease, leaving bacon in the skillet.
- Add maple syrup, honey, and pecans to the skillet and sauté over medium heat until pecans are toasted and the syrup and honey mixture is starting to thicken and stick to the bacon and pecans.
- Remove from heat and let cool for 3 minutes.
- Pour bacon and pecans into whisked egg mixture, stir, then divide into 4 lightly buttered ramekins.
- Place ramekins on top of trivet inside pressure cooker, then pour 1 cup of water into the bottom of the pot.
- Lock lid and set to high pressure for 10 minutes. When time is up, let pressure naturally release then remove mini pies to cool in the fridge for minimum of 1 hour.
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