Description
Nostalgic and full of those sweet flavors of your favorite breakfast cereal, this Cereal pie recipe has a butterscotch undertone and is best served slightly gooey in the center with a glass of milk.
Ingredients
Rice Krispie Cookie
100 grams butter / 3.5 ounces, room temperature
50 grams / 1/4 cup superfine/caster sugar
12 grams / 1 tablespoon brown sugar
1 egg, room temperature
1/2 teaspoon vanilla extract
1 1/2 cups rice krispies, crushed to resemble fine breadcrumbs
80 grams / 1/2 cup plain flour
1 gram / 1/8 teaspoon baking powder
1 gram / 1/8 teaspoon baking soda
1/8 teaspoon sea salt
Base
75 grams / 2.6 ounces butter, room temperature
28 grams / 2 tablespoons superfine/caster 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, room temperature
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
55 grams / 1 cup shredded wheat cereal
120 milliliters / 1/2 cup heavy cream
Instructions
Rice Krispie cookie
- 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.
Base
- Crumble up the rice krispie cookie until it resembles crumbs and mix through the butter and sugar until it holds together.
- Press into your pie dish and set aside.
Filling
- 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.
- 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.
- Enjoy!
Notes
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.
Recipe by Roamingtaste
Nutrition
- Calories: 432 calories per serve
Keywords: cereal baking recipes, butter pie