Christmas Eve Cinnamon-vanilla Creamy Custard Pie
A festive and comforting custard pie with warm cinnamon and vanilla flavors, made silky smooth in your pressure cooker for a Christmas Eve dessert that’s both nostalgic and extraordinary.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker with trivet
- 1 Pie dish 9-inch
Ingredients
Main Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup cold unsalted butter cubed
- 2-3 tablespoons ice water
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 ½ cups whole milk warmed
- ¼ teaspoon salt
- whipped cream optional for topping
- ground cinnamon optional for dusting
Instructions
Instructions
- Mix flour and salt in a bowl. Cut cold butter in until crumbs form. Add ice water 1 tablespoon at a time just till dough sticks. Chill dough in fridge for 15 minutes as a disk.
- On floured surface, roll that dough out and line a 9-inch pie dish. Trim edges and crimp them pretty so it looks homemade and nice.
- Whisk eggs and sugar together in medium bowl till blended. Add vanilla, cinnamon, and salt stirring it in good. Slowly whisk in warm milk so it stays smooth and silky.
- Pour the custard filling into the pie crust. Pop it into the oven at 375°F. Bake for 30 to 35 minutes until the center’s almost set and knife comes out clean.
- Put your pie in cooker on trivet, add water below, seal the lid with sealing ring in place. Set pressure to high, watch float valve pop up, and cook for about 20 minutes.
- Use natural release so the custard finishes gently. When valve drops, open the cooker and let pie cool on a wire rack. Serve with whipped cream and cinnamon dust if you want the extra cozy feel.
Notes
For best results, let pie cool completely before slicing, and store leftovers in the fridge covered tightly. Serve with whipped cream and cinnamon dust for extra holiday flair.