This Cereal Pie is an ode to childhood and eating what you want when you want. It’s an ode to joy in the form of nostalgia. It’s also a recipe that would have never existed had I not married a cereal lover!

Saying that, it seems an understatement because he would happily eat it for three meals a day if he were lazier. Somehow the habit of buying cereal has increased since we met, though it sometimes feels like I’m trying to convince him to have something healthier instead.

Cereal is one of the things we fall in love with as kids, those wild days where we had more freedom with our time than we knew what to do with. Often cereal transcends that portion and we’ll grab ourselves a bowl of something whilst getting ready for work much like we did years ago.

Sometimes I’ll still pour myself a cup full of cornflakes (I prefer eating my cereal this way so I can top up my cup with more crunchy stuff) and eat like I’m 5 again…except it’s a treat and not a frequent way to start the day.

You’re probably like me in that you do this too, grabbing a healthier alternative than something you ate when you were a kid, but in times like these, being nostalgic is an easy way to bring a small piece of joy into the insanity that has been this year.

So, grab a box or two of your favorites (plainer cereals work better here) and make this pie which has a butterscotch flavor alongside the shredded wheat filling and is best ever so slightly gooey in the center.

Note: You will need to make the rice krispie cookie before crushing it and using as the base of the pie, any plain cereal that you prefer would work here.

Cereal Pie
Recipe by Roamingtaste
Serves 10

Ingredients:
Rice Krispie Cookie
100 grams butter/3.5 ounces, room temperature
4 tablespoons superfine sugar
1 tablespoon brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups rice krispies, crushed to resemble fine breadcrumbs
1/2 cup flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
Base
75 grams/2.6 ounces butter
2 tablespoons superfine sugar
Filling
1/2 cup superfine sugar
1/3 cup brown sugar
110 grams butter, melted
3 egg yolks
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup shredded wheat cereal
8 tablespoons heavy cream

Directions:
Preheat the oven to 150C/300F and greaseproof your pie dish. Set aside.

Place the butter and sugars in a bowl and beat on medium until fluffy and pale.

Add in the egg and vanilla extract and whip for a further 30 seconds.

Fold the crushed rice krispies, flour, baking powder, baking soda and salt through until the mixture holds together.

Spread onto the baking tray, pressing down until it is 1/2 inch thick and bake for 15 minutes or just golden at the edges.

Remove and set aside to cool.

Meanwhile, lower the oven temperature to 100C/200F and place the shredded wheat on a baking tray in the oven to toast until golden, approximately 10 minutes.

Remove and set aside.

Increase the oven temperature to 180C/350F.

Crumble up the rice krispy cookie until it resembles crumbs and mix through the butter and sugar until it holds together.

Press into your pie dish and set aside.

Crush the shredded wheat until fine and place in a small bowl, stirring the cream through and set aside.

In a separate bowl combine the sugars with the melted butter until dissolved. Add in the egg yolks, salt and vanilla extract and whisk until smooth and combined.

Add in the cream and whisk until smooth.

Sprinkle in the crushed shredded cereal and whisk to combine.

Pour into the pie crust and bake for 35 minutes, and bake until golden on top and only slightly jiggly in the center.

Remove and allow to cool to room temperature, refrigerate for a minimum 2 hours or preferably overnight.

Slice and serve with a glass of milk.

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