Buzz
As an adult, strolling down the cereal aisle feels like a role reversal from my childhood days: “I used to love fruity pebbles! Too bad it’s a kid’s cereal now.” But then I remember I’m grown and can eat whatever cereal I want. So why settle for a bowl when you can transform your favorite childhood cereal into a decadent, nostalgia-filled dessert? Enter the world of the cereal milk cream pie.
The pie is exactly what it sounds like: the sweet, sugary milk left behind after you’ve devoured your childhood cereal. Whether it’s the chocolate milk from Cocoa Puffs, the creamsicle-like pool after a bowl of Fruity Pebbles, or the cinnamon-sugar goodness following a serving of Cinnamon Toast Crunch, cereal milk is a timeless treat. While seven-year-olds everywhere still adore it, Christina Tosi, the Milk Bar mastermind, turned this delight into a culinary phenomenon, taking it well beyond the cereal bowl.
Cereal milk is a simple, yet powerful creation. (Just ask any kid if you’ve forgotten how to make it!) Once you’ve mastered making your own bowl, you’re free to add this magic to any sweet recipe that calls for milk – think ice cream, panna cotta, or pudding. For this pie, I crafted a cereal milk cream pie that captures the wild, vibrant spirit of Fruity Pebbles, topped off with whipped cream. It was everything I hoped for and more.
I love the vibrant flavors and colors of Fruity Pebbles, but really, any cereal can be used for this pie. You can choose any type of pie crust you prefer—graham cracker or buttery flaky crust would work well—but if you want the most cereal-forward experience, I recommend using cereal crumbs. (If your chosen cereal has dried fruit, keep it in for the milk soak, but remove it from the crust as it could burn.) I used a baked cereal crust in this recipe, but a no-bake cereal crust is another great option. Fill your crust with the cereal milk pudding and refrigerate it for at least six hours, but overnight is ideal for the best slicing results.
Before serving, top the pie with a dollop of lightly sweetened whipped cream. Whether you go for a modest half-inch layer or a towering heap, the choice is yours! If you happen to be among the rare few who aren’t fond of pie, you can always enjoy the cereal milk pudding on its own, and it’ll still bring you plenty of joy.
Cereal Milk Cream Pie
Ingredients:
For the Cereal Crust:
1 ½ cups of finely ground cereal crumbs (the amount of whole cereal needed may vary depending on the type you use)
2 tablespoons of sugar
4 tablespoons of unsalted butter, melted
For the Cereal Milk Pudding:
2 ½ cups of whole milk
2 ½ cups of dry cereal
⅓ cup sugar
⅙ cup cornstarch
¼ teaspoon of salt
2 egg yolks
For the Whipped Cream:
16 ounces of heavy cream
3 tablespoons of sugar
½ teaspoon of vanilla extract
Preheat your oven to 350ºF. Place a 9-inch pie plate on a baking sheet. Begin making the pudding by soaking the cereal in the milk for 20 minutes in a large bowl, stirring occasionally.
For the crust, pulse dry cereal in a food processor until you have 1 ½ cups of crumbs. Process for 10-15 pulses, or until the texture resembles fine sand. It’s okay if a few larger pieces remain. Aim for a finer texture than the one shown in the photo below, as I found mine a bit too crumbly and wish I had gone finer.
Transfer the cereal crumbs into a small bowl and mix in the sugar. Once the sugar is fully incorporated, pour in the melted butter and stir with a spatula until all the crumbs are evenly coated. Use a rubber spatula to press the mixture into the pie plate, then press it firmly against the sides with a spoon.
Bake the crust for 10 minutes at 350ºF. It should release a fragrant aroma but not change color. Allow it to cool at room temperature while you prepare the pudding.
After the cereal has soaked for 20 minutes, strain the cereal milk into a medium pot. Discard the soggy cereal (or enjoy it as a snack). In a separate small bowl, combine the sugar, cornstarch, and salt until fully mixed. Take ¼ cup of the cereal milk and pour it into a medium bowl. Add the egg yolks and whisk them together. Add the cornstarch mixture to the egg mixture and whisk until completely combined. You'll soon temper this mixture with the hot milk.
Heat the cereal milk over medium heat in the pot until it starts to steam and small bubbles form around the edges. Avoid boiling. Turn off the heat and gradually pour a small amount of the hot cereal milk into the egg mixture while whisking continuously. Continue adding a little more milk, whisking the entire time. Repeat this process until about ¾ of the cereal milk has been incorporated into the egg yolk mixture. The constant whisking will prevent the eggs from scrambling.
Return the remaining cereal milk to the pot and whisk the egg mixture back into it. Everything should be in the pot now. Turn the heat to medium and whisk constantly until the mixture thickens to a pudding-like consistency. Don’t allow it to cool. Immediately pour the hot cereal milk pudding into the prepared pie crust. Smooth the surface. To prevent a skin from forming, cover it with plastic wrap or a piece of paper towel. Refrigerate for at least six hours, or preferably overnight.
A few hours before serving, prepare the whipped cream. (If you're short on time, you can whip it just before serving, but giving it a bit of time to set will result in firmer cream for cleaner slices.) Pour the heavy cream and sugar into a mixing bowl and whisk until medium-firm peaks form. Stir in the vanilla extract.
Top the pie with a generous dollop of whipped cream and feel free to sprinkle a few cereal flakes on top for garnish. Serve, indulge, and then begin dreaming up new cereal varieties to transform into pies. This breakfast-dessert combo stays fresh in the fridge for up to three days.
