Servings:
12
Ingredients
- Pie Crust:
- 3 cups Cap’n Crunch® Original
- ½ cup (1 stick) Unsalted Margarine
- CEREAL MILK:
- 3 ¼ Cups Low Fat Milk
- 4 Cups Cap’n Crunch® Original
- PIE FILLING:
- 3 Cups Cereal Milk
- ½ Cup Granulated Sugar
- ¼ Cup Cornstarch
- ¼ Teaspoon Salt
- 4 Egg Yolks
- 4 Tablespoons Unsalted Margarine, cubed
- 1 Teaspoon Vanilla Extract
- WHIPPED CREAM (OPTIONAL):
- 2 Cups Heavy Whipping Cream
- 2 Teaspoons Vanilla Extract
- ⅓ Cup Confectioners' Sugar
- Decoration:
- Cap’n Crunch® Original
- Cap’n Crunch’s OOPS! All Berries®
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
Directions
- 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.
