Feed Your Inner Child This Cereal Milk Creampie

When I grow up and walk down the cereal aisle, like the inverse of pA scenario I faced as a child: “Wow, I used to love fruity pebbles! Too bad I can’t get them now as a kid grain. ” And I remember being an adult and being able to eat whatever cereal I want. Turning it all into the most luscious, nostalgic, sugar rush and laughter-inducing dessert you’ve ever eaten, cereal milk cream pie.

This pie was inspired by the sweet taste of milk that lingers after eating a bowl of your favorite childhood cereal. It’s the sweet chocolate milk that Cocoa-His Puffs produce, the Creamsicle-flavored paddles that Fruity Pebbles produce, and the cinnamon-sugar elixir you’d expect after a bowl of Cinnamon-He-Toast-He-Crunch. forever popular among her 7-year-olds around the world, Christina TosiThe owner of Milk Bar, cereal milkand has made it famous for consumption outside of cereal bowls.

Cereal milk is powerful and easy to make. (If you forget how to make it, ask your child.) Once you’ve made your own bowl of cereal milk, you can add ice cream, panna cotta, or pudding, for example. In this case, I wanted a cereal milk cream pie that tasted like a dream of Fruity Pebbles Fever garnished with whipped cream.

I enjoy the flavor and color of Fruity Pebbles, but any cereal will work with this pie. You can use any pie crust you like (such as graham crackers or flaky puff pastry), but we recommend using cereal crumbs for the most intense cereal experience. (If your cereal of choice contains dried fruit, leave it in for the milk soak.ttThe recipe below made a baked cereal crust, no-bake cereal crustFill the puff pastry with cereal milk pudding and refrigerate for at least 6 hours.

A few hours before serving, top the pie with lightly sweetened whipped cream. Anywhere from a 0.5 inch layer to a mountain heap, it’s perfect and totally up to you. If he’s in the 0.001% of the pie-hating population, feel free to just make cereal milk pudding and enjoy it just as much.

cereal milk cream pie

material:

For cereal crust:

• 1½ cups ground Cereal crumbs (you may need more whole cereal depending on what variety you are using)
• 2 tablespoons sugar
• 4 tablespoons unsalted butter (melted)

For cereal milk pudding:

• 2½ cups whole milk
• 2 ½ cups dry cereal
• ⅓ cup sugar
• ⅙ cup cornstarch
• ¼ tsp salt
• 2 egg yolks

For whipped cream:

• 16 ounces heavy cream
• 3 tablespoons sugar
• ½ teaspoon vanilla essence

Preheat oven to 350ºF. Place a 9-inch pie plate on the sheet tray. Start the pudding component by soaking the cereal in the milk in a large bowl for 20 minutes. Stir occasionally during this time.

Meanwhile, for the crust, grind the dry cereal in a food processor until the crumbs are 1 ½ cups. Pulse about 10 to 15 times or until the cereal is fine as a grain of sand. Some big pieces are ok. The photo below is for reference, but please make the bread crumbs finer than the photo. This fell apart too easily, and I wish I had done better.

Pour the cereal crumbs into a small bowl, add sugar and stir. When the sugar is mixed, add the melted butter and mix with a spatula until the whole is moist. Press the dough into the pie plate with a rubber spatula and press up the sides with a spoon.

Bake at 350ºF for 10 minutes. The crust should be fragrant but not colored. Leave at room temperature while making the pudding.

After the cereal has soaked for 20 minutes, strain the cereal milk into a medium-sized saucepan. Throw away (or eat) the soggy cereal. Place sugar, cornstarch and salt in a small bowl and stir until evenly combined. Remove 1/4 cup of cereal milk from pan, Moderate bowl. Whisk the egg yolks in a medium bowl. Add cornstarch mixture to egg yolk mixture in medium bowl and whisk until completely combined. Immediately temper the milk into this egg mixture.

Heat the cereal milk in a saucepan over medium heat until it starts to steam and small bubbles start to form around the edges. Do not bring to a boil. Turn off the heat and while whisking the whole, slowly pour a small amount of the hot cereal milk into the egg mixture. Repeat this until about 3/4 of the cereal milk is in the egg yolk mixture. Constant whipping prevents the eggs from cooking into scrambled eggs.

Return the remaining pot of cereal milk to the stove and return the egg mixture to the pot. Everything should now be back in the pot. Place over medium heat, stirring constantly with a whisk until thickened. Do not chill.Pouring hot cereal milk pudding directly For cereal pie crust. Smooth the top. You can top it with plastic wrap or a square paper towel to prevent it from drying out and forming skin.

Make whipped cream a few hours before eating. (If you don’t have time, you can do it right before eating, but the cream will harden and you can cut it cleanly.) Whisk until it reaches a peak of medium consistency. Mix in the vanilla essence.

Top the pie with whipped cream and garnish with a few cereal flakes. Serve the pie, eat the pie, then start brainstorming all the other cereals you want to turn into pie.