The Easiest Pecan Pie Ever (2 Ways)


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Homemade pecan pie is one of the easiest and most satisfying pie recipes of all time. But it doesn’t have to stop at pie. Maybe we …

31 replies
  1. Defaced_Reality
    Defaced_Reality says:

    I follow the recipe and I think the cooking time is off. It says 40 to 50 minutes at 350°, but that is not enough time for The filling to sit and it's runny. I mean great for milkshakes and stuff but not as thick as I wanted

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  2. JDC
    JDC says:

    Pecan pie and ice cream are my 2 favourite things. My jaw dropped when I saw you put the pie in ice cream! Loving this Josh!!! Ooh so very much! Tee hee. Thanks to you. lol

    Reply
  3. G K
    G K says:

    When I add the water to the butter+flour, it comes out very crumbly and doesn't form much of a dough. Any suggestions for when that happens? I did go ahead and chill it in plastic wrap anyway and managed to roll it out after that despite starting off a big crumbly mess, but not sure how you got your dough so "together" pre-fridge. To note – I followed the measurements (water butter flour) to the gram. Thanks for your amazing content!

    Reply
  4. Realist
    Realist says:

    Oh my, I made 3 of your pecan pies and followed the directions EXACTLY. They came out liquidly and terrible, I’m so freaking upset. I cooked for the recommended time actually 5 minutes more and bam, disgusting. I waited. 4 hours before cutting in to one, what could have happened? I have to give 2 away. Should I freeze them? Frick, I’m pissed. I always use Martha Stewart recipe and never had a problem but really wanted to try one of yours. Never again!

    Reply

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