I had my first taste of a cereal milk dessert in NYC and have been obsessed with the salty, sweet, nostalgic flavor ever since. This cereal milk pie has all that goodness wrapped in a crunchy, creamy, fluffy texture.

Hilariously, I’ve never been a big cereal eater (or if I do, it’s the sugary-packed versions that we were only allowed on special occasions as kids). But there’s something about cereal MILK that just works in a dessert.

It gives this unique throwback flavor that’ll have you snapping your fingers until you identify it. And I love a little mystery in a dessert.

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CEREAL MILK PIE

To give that classic cereal milk flavor, we’re soaking regular cornflakes. I learned this tip from watching Christina Tosi’s episode on Chef’s Table, and was floored that something so simple could bring out so much flavor!

We’re going full-in on the cereal vibe, with a buttery cornflake crust to hold it all together. Then simply top with whipped cream, or go the extra mile with some caramelized cornflakes for added crunch and pizazz (obviously).

How long do you need to soak cereal to get cereal milk? For cornflakes, I find that 90 minutes does the trick. If you soak it for too long, the cereal might absorb too much milk.

INGREDIENTS

Cornflakes: soaked to give that nostalgic cereal milk flavor while also creating the crust and optional crunchy topping.
Unsalted butter: binds the crust and adds richness to the filling (and optional cornflake crunch!).
Granulated sugar: for sweetening and binding the crust, filling, and crunch.
Salt: balances sweetness and enhances flavors throughout the pie.
White chocolate: creates a barrier between the crust and custard to keep the crust crisp.
Whole milk: the base of the cereal milk filling, absorbing the flavor of the cornflakes.
Heavy cream: adds richness and texture to the filling and forms the whipped cream.
Cornstarch: thickens the filling for that sliceable, smooth custard-like texture.
Egg yolks: enrich and thicken the filling for a classic custard consistency.
Vanilla extract: adds warm sweetness.
Flaky salt: adds a salty finish to the cornflake crunch.
Powdered sugar: sweetens and stabilizes the whipped cream.

Why do you brush the crust with white chocolate? The chocolate doesn’t add any flavor, but helps prevent the moisture in the filling from seeping into the crust. This barrier keeps that cornflake crust crunchy for longer!

HOW TO MAKE CEREAL MILK PIE

Make the cereal milk for the pie filling and cornflake crust…

In a large bowl, combine the milk, heavy cream, and cornflakes, stirring to ensure all of the cereal is coated, then leave to soak for 90 minutes.

While the cereal milk steeps, prepare the cornflake crust. Add the cornflakes to a food processor and pulse until fine.

In a mixing bowl, stir together the melted butter, granulated sugar, and salt. Add the cornflake crumbs and mix until evenly coated.

Press the cornflake crust firmly into a 10-inch pie plate. Use a flat-bottomed measuring cup or glass to compact the crust into an even layer, then freeze for 15 minutes.

Bake your cereal pie crust and strain your milk…

Preheat your oven to 350°F while the crust chills. Once chilled, bake the crust for 12–14 minutes, or until lightly golden brown.

Allow the baked crust to cool completely. Once cooled, brush the bottom of the crust with a thin layer of melted white chocolate and refrigerate until set.

Strain the cereal milk mixture through a fine-mesh sieve into a bowl, gently pressing on the softened cereal for as much flavor as possible. Measure out 2 cups of cereal milk for the filling.

Make your cereal milk custard…

In a medium pot, whisk together the sugar, cornstarch, and salt. Add the cereal milk and egg yolks, whisking until completely smooth.

Place the pot over medium-high heat and cook, whisking constantly, until the mixture thickens and begins to bubble. Once bubbles appear, continue whisking for 30–60 seconds to fully activate the cornstarch and ensure the cereal milk pie sets properly.

Remove the custard from the heat and whisk in the butter and vanilla extract until smooth. Pour the filling into the prepared crust.

Press a piece of parchment paper directly onto the surface of the filling to prevent a skin from forming. Refrigerate the pie for at least 4 hours, but preferably overnight, until fully set.

Prep the caramelized cornflakes and whipped cream toppings…

If making the optional cornflake crunch topping, melt the butter and sugar together in a skillet over medium heat. Continue stirring until the mixture is smooth, lightly browned, and caramelized.

Add the cornflakes and stir until evenly coated in the caramel. Spread the mixture onto a sheet of parchment paper, sprinkle with flaky salt, and leave to cool completely.

For the whipped cream, beat the heavy cream and powdered sugar together until medium peaks form. The whipped cream should be smooth, fluffy, and hold its shape.

Assemble the cereal milk pie…

Once the pie is fully chilled, remove it from the fridge and peel away the parchment paper. Spread or pipe the whipped cream over the top of the pie.

If using the caramelized cornflake crunch, sprinkle it over the pie just before serving to maintain its crisp texture.

slice of cold pie with cornflake topping

3 reasons you’ll love this cereal milk pie

Nostalgic flavor made from a simple cornflake soak
Perfect for hot days when you want a creamy pie that stands out
A unique pie that comes together easily

TIPS & VARIATIONS

Make sure to pulse your cornflakes fine! The crumbs need to be small in order to bind properly once baked and cooled. If too big, they won’t set as firm, and the crust won’t hold together when sliced.
Give your cereal milk the time to fully steep. Don’t skimp on this, since this is where the flavor of the custard comes from.
Whisk your cereal milk custard constantly while it cooks on the stove. At first, it may seem like nothing’s happening, but once it thickens, it will thicken quickly.
For an even smoother custard, place the butter in a bowl and pass your cooked custard through a fine mesh sieve onto the butter. Then whisk in the vanilla.
Covering your filling, once it’s in the cooled cornflake crust, is key to preventing a skin from forming. If not covered, you’ll have a thick layer on top that’s… not nice to bite into.
You must give your filling plenty of time to set in the fridge. If you pull it too soon, it won’t slice cleanly and will be more like pudding.

MAKING AHEAD & STORING

Your cornflake crust can be made the day before, wrapped tightly once cooled, and stored at room temperature.

Once assembled, your cereal milk pie will keep for 2-3 days wrapped in the fridge. Store the cornflake crunch separately, in a sealed container with a paper towel to keep it crispy. The crunch will last for 3-5 days at room temperature.

MORE NOSTALGIC RECIPES

EQUIPMENT YOU’LL NEED

Prep Time 25

Cook Time 20

Total Time 8 45

Servings 8 servings

Course Dessert

Cuisine American

If you love a nostalgic dessert, you have to try this cereal milk pie. Buttery cornflake crust, creamy cereal milk custard, and fluffy whipped cream.

Equipment

10-inch Pie Dish
Food Processor
Mixing Bowls
Measuring Cups
Measuring Spoons
Spatulas
Fine Mesh Sieve
Frying Pan
Pot
Whisk
Parchment Paper

Ingredients

CRUST

4 cups cornflakes
7 tbsp unsalted butter melted
3 tbsp granulated sugar
¼ tsp salt
1 oz white chocolate melted

CEREAL MILK FILLING

3 cups whole milk
3 cups cornflakes
½ cup heavy cream
½ cup granulated sugar
¼ cup cornstarch
¼ tsp salt
4 egg yolks
2 tbsp unsalted butter cubed
2 tsp vanilla extract

CORNFLAKE CRUNCH (optional)

1 cup cornflakes
2 tbsp sugar
1 tbsp butter
Flaky salt

WHIPPED CREAM

2 cups heavy cream
3 tbsp powdered sugar

Instructions

Start by making your cereal milk. Combine the milk, cream, and cornflakes in a bowl. Stir to make sure the cereal is coated in the milk/cream, and set aside to soak for 90 minutes
For the crust, pulse the cornflakes in a food processor into fine crumbs. In a bowl, stir together the melted butter, sugar, and salt, then mix in the cornflake crumbs
Press your crust firmly into a 10-inch pie plate. I like to press the sides in first, before pressing the bottom into an even layer. Use a flat-bottomed cup to gently but firmly give the crust a final press so it’s nice and compact. Place in the freezer for 15 minutes
Preheat oven to 350°F.
Bake for 12-14 minutes until golden. You’ll notice the color will deepen as it bakes. Cool completely
Once cooled, gently brush the bottom of the crust with a thin layer of the melted white chocolate and place in the fridge to set while you prep the cereal milk custard
Strain your cereal milk into a bowl through a fine mesh sieve, pressing gently on the cereal to extract flavor. Only keep 2 cups worth and discard the excess (or drink it!)
In a pot, whisk together the sugar, cornstarch, and salt
Whisk in the 2 cups of cereal milk and egg yolks until smooth
Cook over medium-high heat, whisking constantly, until thickened and starts to bubble (approx. 6-8 minutes). Once your notices bubbles, whisk another 30 seconds to a minute to fully activate that cornstarch so the pie sets properly
Remove from the heat and whisk in the butter and vanilla
Pour into the cooled crust and press a piece of parchment paper directly onto the surface. Chill for at least 4 hours, but preferably overnight
If making the cornflake crunch, add the butter and sugar to a skillet and place it over medium heat. Stir regularly until melted smooth and lightly browned. It will look a little foamy at first, just keep stirring until the sugar fully melts and caramelizes.
Add the cornflakes and stir until coated. Remove from heat and spread onto parchment paper. Sprinkle with flaky salt and leave to cool completely
Make your whipped cream by adding the cream and powdered sugar to a bowl and beating into medium peaks
Remove your chilled pie from the fridge, take off the parchment paper, and top with your whipped cream
If using the cornflake crunch, add it right before serving so it stays crunchy. Store the rest in an airtight container with a paper towel until ready to use