Chocolate Cereal Milk Pie
I loveeee a chocolate pie. So chocolate cereal milk pie? What an absolute delight.
Can I be honest? I was always a Cocoa Puffs gal. But in recent years, I don’t know if my grown-up taste buds have had it or if the formula changed, but they just haven’t done it for me.
Now, the Oreo O’s (before they changed to puffs)? Those scratched the itch when the itch needed scratching.
Anyways, I’m learning a lot about America’s preferences in cereal, and Cocoa Pebbles is towards the top of that list. After munching on it while testing this recipe, I can’t say I blame ya.
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CHOCOLATE CEREAL MILK PIE
We’re soaking Cocoa Pebbles in milk and heavy cream to form the base flavor of our cereal milk custard. Note that Cocoa Pebbles absorb more quickly and get squishier faster than other cereal milk pie varieties, so don’t soak them for too long.
The chocolate crust is also made up of Cocoa Pebbles to bring home that nostalgic chocolate cereal twist in every bite. Top with a little whipped cream and a salty, crunchy, sweet Cocoa Pebble Crunch, and you’ve got yourself a winner.
How to make chocolate cereal milk: Add your Cocoa Pebbles cereal to a bowl with your heavy cream and milk, before placing in the fridge for an hour to infuse. After an hour, strain your cereal through a fine-mesh sieve, lightly pressing to get out any extra flavor before discarding. What’s left is your chocolate cereal milk!
INGREDIENTS
- Cocoa Pebbles cereal: Key ingredient for that rich chocolate cereal flavor.
- Dutch-process cocoa powder: Deepens the chocolate flavor in the crust.
- Salt: Balances sweetness and enhances the overall chocolate flavor.
- Unsalted butter: Binds the crust, makes a rich and glossy custard, and creates a crisp, buttery cocoa crunch topping.
- Whole milk and Heavy cream: Form the base of the cereal milk, turning the Cocoa Pebbles flavor into a smooth custard.
- Granulated sugar: Sweetens the custard while keeping the chocolate cereal flavor front and center.
- Cornstarch: Thickens the filling into a sliceable custard.
- Egg yolks: Provide structure and richness for a velvety, pudding-like chocolate custard.
- Vanilla extract: Helps to make the chocolate flavor pop in the filling.
- Flour: Binds the Cocoa Pebble crunch topping into crisp, cookie-like clusters.
- Powdered sugar: Lightly sweetens and stabilizes the whipped cream.
What are the best ways to serve chocolate milk pie? I love the look of a pile of whipped cream with the Cocoa Pebble crunch in the middle (makes me think of a bowl of cereal). You can also slice the chocolate pie and then top each slice directly with a little whipped cream and crunch.
HOW TO MAKE CHOCOLATE CEREAL MILK PIE
Make the Cocoa Pebbles cereal milk…
Combine the whole milk, heavy cream, and Cocoa Pebbles cereal in a large bowl, stirring until the cereal is fully coated.
Cover and refrigerate for 60 minutes to allow the milk to fully infuse with rich chocolate cereal flavor.
Prepare the chocolate cereal crust…
In a medium bowl, stir together the finely crushed Cocoa Pebbles, cocoa powder, and salt. Add the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into a 10-inch pie plate, pressing the sides first and then the bottom into an even layer. Use the flat bottom of a measuring cup to compact the crust, then freeze for 15 minutes.
While the crust chills, preheat your oven to 325°F. Bake for 10 minutes, then allow it to cool completely.
Make the Cocoa Pebbles cereal milk filling…
Strain the chilled cereal milk through a fine-mesh sieve into a bowl, gently pressing on the cereal to extract as much flavor as possible. Be careful not to press too much, or you’ll press in some of the cereal, which will give you a gritty custard.
Measure out 2 cups of the infused milk and discard (or enjoy!) the remainder.
In a medium pot, whisk together the granulated sugar, cornstarch, and salt. Add the cereal milk and egg yolks, whisking until completely smooth.
Cook over medium-high heat, whisking constantly, until the mixture thickens and begins to bubble, about 6–8 minutes. Once bubbling, whisk for another 10 seconds to fully activate the cornstarch for a properly set filling.
Remove from heat and whisk in the butter one piece at a time, followed by the vanilla extract. Stir until smooth and glossy.
Pour the filling into the cooled crust and press a piece of parchment paper directly onto the surface. Refrigerate for at least 4 hours, but ideally overnight.
Make the Cocoa Pebble crunch…
Reduce the oven temperature to 325°F. In a bowl, combine the Cocoa Pebbles cereal, flour, and salt.
Pour the melted butter over the mixture and stir until evenly coated. Spread into an even layer on a parchment-lined baking sheet, making sure the pieces touch so some clusters form.
Bake for 10 minutes, stirring halfway through, then allow to cool completely. The crunch will crisp and cluster as it cools.
Make the whipped cream and assemble the pie…
Add the heavy cream and powdered sugar to a mixing bowl and beat until medium peaks form. This creates a light, stable whipped cream for topping the pie.
Remove the chilled pie from the refrigerator and discard the parchment paper. Spread the whipped cream over the top in an even layer.
Top with the Cocoa Pebble crunch just before serving so it stays crisp and crunchy. Store any extra crunch in an airtight container with a paper towel to keep it fresh and crunchy.
3 reasons you’ll love this chocolate cereal milk pie…
TIPS & VARIATIONS
- For a gluten-free pie, omit the Cocoa Pebble crunch topping. I’ve not tried swapping the all-purpose flour for gluten-free flour, but you’re welcome to try if you want to keep the crunch!
- Note that you’ll need between 1 and 2 boxes of cereal for this recipe
- The Cocoa Pebbles will soak up the milk fairly quickly. Be careful not to soak the cereal in the milk/cream for longer than 60 minutes, or it will absorb too much, and you won’t have enough to make the custard
- Additionally, when straining your cereal milk, be careful not to press down too hard on the cereal, or bits of Cocoa Pebbles will get into your milk. A little should be expected, but too much, and it can turn your custard gritty.
- After straining, if you have a little less than 2 cups’ worth of liquid, just top it off with whole milk until you reach 2 cups. This shouldn’t happen, but if it does, you shouldn’t need much extra. Too much “top off” will dilute the cereal milk flavor!
- Make sure your cereal is in fine crumbs when making the crust, so that it sticks together once baked and cooled. You can place the cereal in a zip-top bag and crush it with a glass or rolling pin, or use a food processor.
- Don’t overcook your custard, or it will become stodgy. When whisking, you’ll notice the custard will start to thicken on the bottom first, then turn a bit lumpy before smoothing out. When it “boils,” you’ll just see 1-2 bubbles pop at a time. This is when you give a good whisk for 10 seconds and then immediately pull from the heat
STORING CHOCOLATE CEREAL MILK PIE
This is a cold pie, so it needs to be covered and stored in the fridge until you’re ready to serve. It will keep for up to four days, but it’s best within the first 1- 2 days since the crust will soften the longer it sets.
MORE COLD CHOCOLATE DESSERT RECIPES
- Sea Salt Chocolate Mousse
- No-Bake Peanut Butter Pie (with Chocolate Chip Cookie Layers!)
- Chocolate Pudding Pie
- Single-Serve Mint Chocolate Tiramisu
- Moose Tracks Frozen Yogurt
Equipment
- 10-inch Pie Dish
- Food Processor
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Spatulas
- Fine Mesh Sieve
- Pot
- Whisk
- Baking Sheet
- Parchment Paper
Ingredients
- 2 ½ cups finely crushed Cocoa Pebbles cereal
- 1 tbsp Dutch-process cocoa powder
- ¼ tsp salt
- 10 tbsp unsalted butter melted
- 3 ¾ cups whole milk
- 3 cups Cocoa Pebbles cereal
- ¾ cup heavy cream
- 6 tbsp granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 4 egg yolks
- 2 tbsp unsalted butter cubed
- 1 tsp vanilla extract
- 1 ½ tbsp unsalted butter
- ¾ cup Cocoa Pebbles cereal
- 1 tbsp flour
- Pinch of salt
- ½ tsp cocoa powder
- 1 cup heavy cream
- 1 ½ tbsp powdered sugar
Instructions
- Start by making your cereal milk. Combine the milk, cream, and Cocoa Pebbles in a bowl. Stir to make sure the cereal is coated in the milk/cream, and set aside in the fridge to soak for 60 minutes
- For the crust, stir together the finely crushed Cocoa Pebbles, cocoa, and salt, then mix in the melted butter
- 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 325°F
- Bake for 10 minutes, remove from the oven, and cool completely
- 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 mixture bubbles, whisk for another 10 seconds to fully activate that cornstarch so the pie sets properly
- Remove from the heat and whisk in the butter, one piece at a time, and then the 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
- Set your oven to 325°F
- For the Cocoa Pebble crunch, combine the cereal, flour, and salt.
- Melt the butter, pour it over the dry ingredients, and stir until evenly coated
- Spread the mixture in an even layer on a parchment-lined baking sheet, with the mixture touching
- Bake for 10 minutes, stirring once halfway through
- Cool completely. It will crisp up and cluster together a little as it cools.
- Make your whipped cream by adding the cream and powdered sugar to a bowl and beating until it reaches medium peaks
- Remove your chilled pie from the fridge, take off the parchment paper, and top with your whipped cream
- Top with the Cocoa Pebble crunch right before serving so it stays crunchy. Store the rest in an airtight container with a paper towel until ready to use
