Texas Chocolate Pecan Pie in Your Pressure Cooker
This rich and gooey Texas Chocolate Pecan Pie combines a flaky homemade crust with a luscious chocolate-pecan filling and bakes to a perfect texture using your pressure cooker's help for key steps.
Equipment
- 1 Mixing bowl for crust and filling
Ingredients
Ingredients
- 1 cup all purpose flour for crust
- 1 pinch salt
- 0.5 cup unsalted butter chopped
- 1 tablespoon beaten egg for crust
- 1 teaspoon vinegar
- 2 tablespoons cold water
- 1 cup brown sugar
- 1.5 cups chocolate chips
- 4 eggs
- 0.75 cup dark corn syrup
- 1 teaspoon vanilla
- 0.5 teaspoon salt
- 2 cups chopped pecans
- 0.33 cup whole pecans for topping
- 0.25 cup butter for filling
Instructions
Instructions
- Preheat oven to 350°F.
- Mix flour and salt, then cut in ½ cup butter until mixture resembles coarse crumbs.
- Add beaten egg, vinegar, and cold water until dough forms. Shape into a disk, cover, and chill for 30 minutes.
- Roll out dough and fit into 9-inch pie dish. Crimp edges and set aside.
- Melt ¼ cup butter with brown sugar over medium heat. Stir until smooth and remove from heat.
- Stir in chocolate chips until melted and glossy. Let cool slightly.
- Whisk eggs in a separate bowl, then slowly mix into the slightly cooled chocolate mixture.
- Stir in chopped pecans, vanilla, and salt. Pour filling into prepared crust.
- Top filling with whole pecans.
- Bake 30–35 minutes until set in center and crust is golden brown.
- Cool on wire rack before serving.
Notes
Garnish with whipped cream or a scoop of vanilla ice cream for extra indulgence.