Pressure Cooker Milk Bar Pie Recipe You Gonna Love
This pressure cooker Milk Bar Pie combines a crunchy toasted oat crust with a silky, sweet filling that sets perfectly under pressure. The quick release method ensures a tender, jiggly center for the ideal slice every time.
Ingredients
Ingredients
- 1 ½ cups oats the base for that hearty crust
- ½ cup whole wheat flour adds a wholesome nutty flavor
- ¼ cup toasted coconut crunch and subtle tropical notes
- ¼ cup brown sugar gives the crust a caramel-like depth
- ½ teaspoon kosher salt balances the sweetness real good in the crust
- ½ cup unsalted butter melted, brings it all together for the crust
- 1 ½ cups granulated sugar the filling's sweet backbone
- ¼ teaspoon kosher salt the filling's sweet backbone
- 2 tablespoons cornstarch helps thicken your filling just right
- ¾ cup corn syrup adds richness to the filling
- ¼ cup heavy cream adds smoothness to the filling
- 3 eggs
- ½ cup unsalted butter melted and cooled, adds richness
- 2 tablespoons vanilla extract adds classic Milk Bar tang
Instructions
Instructions
- Preheat your oven to 350 b0F. Your pressure cooker isn 27t for the crust baking part, so get that ready first. You wanna bake the crust until it 27s golden and toasty.
- Mix oats, whole wheat flour, toasted coconut, brown sugar, kosher salt, and melted butter in a bowl until you get a crumbly but together kind of texture. This is your crust base, so don 27t overwork it.
- Press that mixture into a 9-inch pie dish nice and even. The oats give it a good gritty yet tender bite, so get it packed well.
- Bake crust in the oven for 12-15 minutes until it 27s golden around the edges. Remove and let it cool just a bit while you whip the filling.
- In another bowl, whisk granulated sugar, salt, and cornstarch. Add your corn syrup and heavy cream then whisk again. Beat in eggs, melted butter, and vanilla extract till it 27s real smooth.
- Pour the filling right into your crust. You 27re almost there, just gotta get it set under heat quietly and gently.
- Bake for 35-40 minutes until bubbly at the edges and the center is set but still has that soft jiggle. Let it cool completely on a wire rack before you serve cause that 27s when sliceable perfection happens.
- If you wanna speed crust prep, swap whole wheat flour for regular flour. It 27s not quite the same, but works real good.
- Using pre-toasted coconut saves a step, just toast it in a dry pan quickly if you skipped it earlier.
- Pour filling into the crust while it 27s still warm but not hot. It helps them marry better during baking.
Notes
Keep the pie covered loosely at room temp for up to 1 day but you gotta finish soon or it 27ll get kinda soggy. Wrap well and pop in the fridge for up to 5 days. Chilling firms the filling and makes slicing cleaner. For longer storage, freeze individual slices wrapped well and thaw overnight in fridge. Reheat gently to avoid drying.