Texas Chocolate Pecan Pie in Your Pressure Cooker
A rich and decadent Texas-style chocolate pecan pie made easier with your pressure cooker.
Equipment
- 1 Mixing bowl
Ingredients
Pie Crust
- 1 cup all purpose flour
- 1 pinch salt
- ½ cup unsalted butter chopped into cubes
- 1 tablespoon beaten egg
- 1 teaspoon vinegar
- 2 tablespoons cold water
Chocolate Pecan Pie
- 1 cup brown sugar
- ¼ cup unsalted butter
- 1 ½ cups chocolate chips
- 4 eggs
- ¾ cup dark corn syrup
- 1 teaspoon vanilla
- ½ teaspoon salt
- 2 cups chopped pecans
- ⅓ cup whole pecans to decorate top
Instructions
Instructions
- Add the flour, salt, and butter in a food processor and pulse until you have an oatmeal-like consistency.
- In another bowl beat egg, vinegar, and water until fluffy and pour into flour and mix to combine.
- Roll dough on wax paper, knead into a ball, wrap and chill overnight or freeze for later use.
- Roll out dough to ¼ inch thick and fit into a 9-inch pie pan, trimming and crimping the edges.
- Preheat oven to 350°F. Bake leftover dough scraps with sugar if desired for snacking.
- In saucepan, melt sugar, butter, and chocolate over medium-low heat for 5 minutes then cool.
- In large bowl whisk eggs, corn syrup, vanilla, salt. Stir in chocolate mixture and chopped pecans.
- Pour mixture into pastry shell. Decorate with whole pecans and cover crust edges with protector or foil.
- Bake for 45 minutes, remove cover, and bake for 10–15 more minutes. Check center with toothpick.
- Cool for at least 10 minutes before serving. Enjoy warm with ice cream or whipped cream.
Notes
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for classic comfort.
