It’s Pie Week
How you doin’? It shouldn’t be surprising to anyone who reads this blog that making pies in an Instant Pot is as easy as, well, PIE. The Instant Pot consistently turns out custard or egg-based pie fillings to the perfect consistency every time. The best part is there are no water baths to fuss over and no overcooking in the oven. The Instant Pot gives you the hands-free solution that makes the pie incredibly easy.
I purchased a bunch of added “things” for the Instant Pot. One accessory was 7-inch springform pan (can be 8-inch depending on your model). Use the Instant Pot rack and fill the bottom of the pot with one cup of water to make the perfect steam chamber. Be sure to wrap the bottom and top of the springform pan with foil before cooking to avoid excess water getting into the pie filling and ruining the final product.
Instant Pot pies also work best with a crumb crust, like graham cracker, chocolate wafers or your favorite spiced cookie. I’ve found that two methods work well: You can freeze the crust for 10 minutes before filling and cooking. Or you can bake it in the oven for 14 minutes at 350°F until lightly golden, and then let it cool completely. This allows the crust to set before cooking the pie filling.
Once the pie is cooked, remove it from the Instant Pot and allow it to cool to room temperature on a baking rack. Refrigerate the pie for a few hours to make sure the filling is extra set before enjoying it.
Prep time: 25 minutes
Cooking time: 40 minutes
Pressure build and release time: 20 minutes
Chill time: 3 hours
Yield: 4 to 6 servings
For the crust
6 tablespoons unsalted butter (plus more for pan prep)
1-1/2 cups crushed graham cracker crumbs
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
For the filling
1 (15-ounce) can pumpkin purée (not pie filling)
1/2 cup evaporated milk
1/3 cup packed dark brown sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
2 teaspoons pumpkin pie spice (allspice, clove, ginger)
1/2 teaspoon kosher salt
Whipped cream, for serving
ChefSecret: Instant Pot pies only work with a crumb crust, like graham cracker, chocolate wafers or your favorite spiced cookie. I’ve found that two methods work: You can freeze the crust for 10 minutes before filling and cooking. Or you can blind bake it for 14 minutes at 350⁰F until lightly golden, and then let it cool completely. This allows the crust to set before cooking the pie filling.
Covid-19 Quip of the Day: “Day 145 of home schooling: One of my little monsters called in a bomb threat.”
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