When I first switched from dairy milk to nut milk (first almond, now cashew), the first thing I noticed was that the vanilla flavor tasted like the milk leftover in the bowl after you eat cereal, aka cereal milk. I love this flavor (I mean, sugary milk, right?), so like the trendy Momofuku Milk Bar, I wanted to incorporate the cereal milk flavor into a recipe. Enter this cereal milk cream pie.
I took the cereal concept one step further by layering the filling on top of a CHEERIOS CRUST. Aw yiss. What this did was give a lovely salty flavor to the crust that shaves a little of the sweetness from the, admittedly, very sweet cereal milk cream filling. You can make a crust out of pretty much anything that’s crushable: graham crackers, cookies, crackers, dry cereal,
the bones of your enemies. Wait, not that last one.
Oh man, that terrible joke just reminded me of this spoon:
Classic dad joke in a spoon!
The cereal milk cream pie filling is pudding made with milk soaked in cereal until it’s sweet and starchy. I then mixed in some fo the dry cereal for flavor and crunch. The result really was much more cereal-flavored than I expected. I suspect this was the result of using a very recognizable cereal flavor in the crust. Your results may vary based on what kind of crust you end up choosing.
You can use any fairly sugary cereal you like, but I ended up using the Star Wars version of Lucky Charms since it was on clearance. You can probably spy the little lightsabers and Stormtrooper faces in there, though it’s pretty subtle. A bargain’s a bargain! I also liked that they were colorful, which helps to let folks know what’s going on in that there cereal milk cream pie. The cereal topping just says, “hey man, this might get a little weird. In a good way.”
Cream smoothing is my favorite.
Now you can really see the Star Wars marshmallows… well, sorta. Okay, not really at all.
- 2 1/2 cups cereal of your choice, crushed into a powder (I used Cheerios)
- 3 Tbsp sugar or sugar substitute
- 1/2 tsp salt
- 1/3 cup butter, melted
- 2 cups milk of your choice (I used cashew milk)
- 1 cup sugary cereal of your choice (I used Lucky Charms)
- 1 (3.4-ounce) package vanilla pudding mix
- 1 cup of cereal for mixing
- 1 tub light whipped cream
- Handful of cereal
- Preheat oven to 350°F.
- To create the cereal milk, pour the milk and cereal into a bowl, immersing the cereal completely. Let sit for 25-30 minutes. Strain the cereal until only the milk remains. Set aside.
- Mix the cereal crumbs, ¼ cup of the sugar or sugar substitute, salt, and the butter in a large bowl. Press into a 9-inch pie plate. Bake for 8-10 minutes and then let cool completely.
- Whisk the milk and the pudding mix in a large bowl or stand mixer. Mix in 1 cup of the sugary cereal into the pudding. Pour into the chilled crust. Refrigerate until cold and set, about 1 hour.
- Before serving, smooth on the whipped cream on top and sprinkle with a handful of cereal for garnish.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!