Too bad I cant have it now because its kid cereal.
Then I remember that Im an adult and I can eat whatever cereal I want.
So why stop at cereal in a bowl?
Cereal milk is potent and easy to make.
(Just ask a child if you forgot how to do it.)
I was fully satisfied with the results.
I enjoy the flavor and colors of Fruity Pebbles, but any cereal will work for this pie.
A few hours before serving, top the pie with lightly sweetened whipped cream.
Anywhere from a half inch-layer to a mountainous heap is perfect and completely up to your preference.
Put a 9-inch pie plate on a sheet tray.
Start the pudding component by soaking the cereal in the milk for 20 minutes in a large bowl.
Stir occasionally during this time.
Pulse about 10-15 times, or until the cereal is fine, like grains of sand.
A few larger pieces are okay.
The photo below is for reference, but get your crumbs finer than what you see in the picture.
This ended up crumbling too easily and I wish I had gone finer.
Pour the cereal crumbs into a small bowl and stir in the sugar.
Bake for 10 minutes at 350oF.
The crust should be fragrant but not have taken on any color.
Set aside at room temperature while you make the pudding.
After the cereal has soaked for 20 minutes, strain the cereal milk into a medium pot.
Discard the soggy cereal (or eat it).
In a small bowl, stir the sugar, cornstarch, and salt together until evenly mixed.
Take a 14 cup of the cereal milk out of the pot and put it into amediumbowl.
Add the egg yolks to the medium bowl and whisk.
Add the cornstarch mixture to the yolk mixture in the medium bowl and whisk until fully combined.
You will soon temper the milk into this egg mixture.
Add a bit more hot milk while whisking.
Repeat this until about 34 of the cereal milk is in the egg yolk mixture.
The constant whisking will keep the eggs from cooking into scrambled eggs.
Now everything should be back in the pot.
Turn the heat on medium and whisk constantly until it thickens to a pudding consistency.
Dont let it cool.
Pour your hot cereal milk puddingdirectlyinto the cereal pie crust.
Smooth out the top.
Place the whole thing in the fridge for at least six hours, or overnight.
A few hours before serving, make the whipped cream.
Pour the heavy cream and sugar into a mixing bowl and whisk until you have medium-firm peaks.
Stir in the vanilla extract.
This breakfast-dessert hybrid keeps well in the fridge for up to three days.
