Description
**If you want to omit the bacon,
Ingredients
Scale
- 2 eggs
- 2 tablespoons brown sugar (affiliate)
- 2 tablespoons white sugar
- 1/4 teaspoon salt
- 1/2 cup light corn syrup
- 1 tablespoon butter (affiliate), melted
- 1/2 teaspoon vanilla (affiliate) extract
- 5 slices bacon, minced
- 1/2 cup chopped pecans
- 1 tablespoon maple syrup (affiliate)
- 1 tablespoon honey (affiliate)
Instructions
- 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.
- Prep Time: 10 mins
- Cook Time: 10 mins