Cereal Pie

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! Do you love cereal? If so, what’s your favorite flavor? Let me know what you’d include in this pie in the comments below!

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.

How to prepare Cereal Pie

• Crush your rice krispies: We want them super fine, like cereal dust!
• Create that rice krispy cookie: We want this giant cookie to be soft and spread out on our baking tray.
• Bake the cookie: Once beautifully golden, remove from the oven and allow to cool.
• Crush the giant cookie: We need to crush the cookie and make the pie base.
• Toast your cereal for the filling: We want the flavor to intensify so toasting does just that.
• Press the pie base into your dish: You need to press the crushed cookie into the base of your pie dish.
• Whisk together the gooey filling: The melted butter, egg yolk and crushed toasted cereal needs to be smooth before pouring into the base.
• Bake: Until golden and only jiggly in the center.
• Serve cold: With a side of milk, trust me!

Tips to make the best Cereal Pie

Crushed cereal base: 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.

The perfect consistency: This pie is best when it’s slightly gooey once you serve it so you’ll want to remove it from the oven once it’s only slightly jiggly in the very center.

Serve this: Absolutely best served with a cold glass of milk.

More pie recipes you’ll enjoy

Salted Honey Pear Pie

Orange Creme Brulee Tart

Coffee Blueberry Pie

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
80 grams / 1/2 cup plain 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
100 grams / 1/2 cup superfine sugar
70 grams / 1/3 cup light brown sugar
110 grams / 3.9 ounces 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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