Cereal Milk Cream Pie

Cereal Milk Cream Pie


3 cups whole milk

one family sized box of Fruity Pebbles

5 tablespoons melted butter

3/4 cup sugar

1/2 cup all purpose flour

1/4 teaspoon of salt

4 egg yolks

1/2 teaspoon vanilla extract

whipped cream, for serving



To make cereal milk:
In a medium sized mixing bowl, mix together 3 cups of whole milk and 2 cups cereal. Allow to sit and steep until you're ready to make the custard.

To make pie crust:
Preheat the oven to 350 degrees. In a food processor, pulverize 2 1/2 cups cereal. Add the ground up cereal to the melted butter and mix well. Pour crust mixture into the bottom of a greased 9" pie dish. Spread the cereal crust mixture with your fingers so that it covers the bottom of the dish evenly and comes 1" up on the sides of the dish, making sure to avoid any holes in the crust. Bake for 8 minutes. Remove from the oven and allow the crust to cool completely (at least 30 minutes).

To make custard:
Return to the steeped cereal milk, and strain using a fine meshed sieve. Keep 2 cups of the cereal milk and discard the mushy cereal. In a medium saucepan, whisk together sugar, flour, and salt. Add the yokesand vanilla into the reserved cereal milk and whisk vigorously so that it's well mixed. Slowly pour the milk mixture, while whisking, into the flour and sugar. Once it's all incorporated together, set the eye of the stove to low heat and continue to stir as the custard becomes thick. The custard will be done when it's thick and smooth, and can coat the back of a wooden spoon. Set the custard aside to cool slightly, about 6 minutes.

Assembling the pie:
Pour the custard into the pie crust and allow to cool for a few minutes, then place in the refrigerator to cool for at least two hours. Top with whipped cream and cereal, then serve!