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Servings:

12

Ingredients

Nutrition Facts (per serving): 270 Calories, 14g Total Fat, 3.5g Saturated Fat, 2.5g Trans Fat, 65mg Cholesterol, 340mg Sodium, 32g Total Carbohydrate, 0g Dietary Fiber, 21g Total Sugar, 8g Added Sugars, 4g Protein, 6% DV Vitamin D, 8% DV Calcium, 20% DV Iron, 4% DV Potassium

  • CEREAL MILK:
  • 1. First make the cereal milk to be used in pie filling.
  • 2. Measure out 3 ¼ Cups of milk into a pitcher. Add 4 cups of Cap’n Crunch® Original and stir vigorously. Make sure all cereal is submerged in milk.
  • 3. Let sit for 20 - 30 minutes. Make pie crust while cereal milk is steeping.
  • PIE CRUST:
  • 1. Grind 3 cups of Cap’n Crunch® Original in a food processor (or crush up in a plastic bag), place in a medium bowl and set aside.
  • 2. Melt ½ cup of margarine and pour into the crushed-up cereal, mix together thoroughly.
  • 3. Press mixture into 9” pie pan, ensuring cereal is firmly up the sides and pressed into the bottom of pan. Place in freezer to set.
  • PIE FILLING:
  • 1. Strain cereal milk through mesh sieve and measure out 3 cups for the pie filling.
  • 2. In a medium saucepan, warm cereal milk over medium heat, almost to a boil. Set aside to cool for about 10 minutes.
  • 3. Whisk up egg yolks in small bowl, set aside.
  • 4. Whisk the dry ingredients (granulated sugar, cornstarch and salt) into the cereal milk. Cook over medium-high heat to thicken. Whisk continuously so as to not burn the mixture.
  • 5. Temper the eggs by slowly stirring in a cup of the milk mixture into the egg yolks. (This keeps the eggs from scrambling when adding to the pot.)
  • 6. Add the tempered egg mixture back into the pot while whisking. Cook and stir on medium heat for an additional 2-3 minutes. Custard should be thick and bubbling.
  • 7. Remove pot from heat and stir in cubed margarine until melted in. Stir in vanilla extract.
  • 8. Transfer mixture to bowl and cover with plastic wrap. Let chill on counter to room temperature.
  • 9. Once mixture is at room temperature, pour into prepared pie crust and smooth top with spatula.
  • 10. Cover pie and refrigerate overnight to set completely.
  • WHIPPED CREAM (OPTIONAL):
  • 1. To make whipped cream, stir together the heavy whipping cream and confectioners’ sugar in a mixing bowl fitted with whisk attachment. Whip until soft peaks form.
  • 2. Add in vanilla extract and continue whipping until stiff peaks form.
  • 3. Top pie with whipped cream and cereal pieces as desired.