Directions

1. In a medium bowl, whisk together eggs, corn syrup, sugar, brown sugar, butter, vanilla extract, and salt.

2. In a skillet, add pecans, maple syrup, and honey. Lightly sauté until pecans are toasted and coated and mixture thickens. Remove from heat and cool for 5 minutes.

3. Add pecans to egg mixture. Stir. Pour into 4 lightly buttered ramekins.
4. Place steamer rack in bottom of cooker. Pour water into cooker. Place the ramekins on rack.
5. Close and lock lid, set pressure cooker to "bake", adjust time to 12 minutes, and press "start/stop".
6. When done, quick release and make sure all pressure is released before opening lid.
7. Carefully open lid and remove pies. Place in fridge to cool for at least 1 hr. Serve with vanilla ice cream.