Golden Grahams Cereal Milk Pie
This Golden Grahams pie, which infuses cereal milk into the custard filling, features one of America’s favorite cereals in every bite.
Um, yes, you read that correctly. If you told me that Golden Grahams is one of the top cereals in the United States, I would’ve called bull. Until I made my first cereal milk pie, and this cereal variation was a highly requested.
Now, to be fair – I’d never had Golden Grahams. But sometimes as kids, if we had leftover graham crackers, we’d break them into a bowl, cover them with milk, and have ourselves a real treat.
So, quite possibly, I’m now a Golden Grahams convert.
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GOLDEN GRAHAMS PIE
The through line here is cereal, but the differentiator is cereal MILK. This graham cracker-flavored pie features a crunchy Golden Grahams crust, cereal milk custard (Golden Grahams cereal milk to be exact), and a Swiss meringue topping.
Now you can absolutely do a simple whipped cream on top and call it a day, but personally, I love a s’mores vibe. The meringue brings the marshmallow, and then a drizzle of chocolate on top brings all the nostalgic flavors home.
How long do I have to soak the cereal to flavor the milk? You’ll need to soak your Golden Grahams for 90 minutes to infuse the cereal milk custard with flavor. This step is first, so once you’re ready to make your custard, your cereal milk is good to mix!
INGREDIENTS
- Golden Grahams cereal: The key flavor in this cereal pie, from the buttery crust to the graham cracker-flavored cereal milk custard
- Unsalted butter: Binds the crust together and brings a rich gloss to the custard
- Salt: Balances the sweetness and enhances the flavors throughout the pie.
- White chocolate: Creates a moisture barrier between the crust and filling to keep it crisp
- Whole milk and Heavy Cream: Soak up all the graham cracker flavor for that cereal milk base
- Granulated sugar: Sweetens both the custard and the Swiss meringue while helping create a smooth texture.
- Cornstarch: Thickens the custard for clean and silky slices.
- Egg yolks: Enrich the custard and provide a smooth texture.
- Vanilla extract: Enhances the graham cracker flavor of the cereal.
- Egg whites: Whip into a light, glossy Swiss meringue.
- Cream of tartar: Helps the meringue hold its volume and shape by stabilizing it.
- Milk chocolate chips: Melted with a little heavy cream to make a simple chocolate drizzle for a bonus s’mores flavor.
How do I know when my custard is done cooking? As you whisk it, the graham cracker custard will start to thicken. Once you see a bubble or two (it won’t have rapid bubbles all over), count to 10 while whisking, then remove from the heat and mix in your butter and vanilla.
HOW TO MAKE GOLDEN GRAHAMS PIE
Make the cereal milk…
Start by making the Golden Grahams cereal milk. In a large bowl, combine the whole milk, heavy cream, and Golden Grahams cereal, stirring until all of the cereal is coated.
Let the mixture soak for 90 minutes to infuse the milk with the cereal’s sweet honey-graham flavor.
Prepare the crust…
In a medium bowl, stir together the finely crushed Golden Grahams and salt. Add the melted butter and mix until the crumbs are evenly coated.
Press the mixture firmly into a 10-inch pie plate, pressing the sides first and then the bottom. Use the flat bottom of a measuring cup or glass to firmly pack in the crust, then freeze for 15 minutes.
While the crust chills, preheat your oven to 350°F. Bake the chilled crust for 10 minutes.
Once cooled, brush the bottom of the crust with a thin layer of melted white chocolate to help the crust stay crisp. Refrigerate until the chocolate is set while you prepare the cereal milk custard.
Make the Golden Grahams cereal milk custard…
Strain the soaked cereal milk through a fine-mesh sieve into a bowl, gently pressing on the cereal to extract as much flavor as possible. Measure out 2 cups of the infused cereal milk and discard (or enjoy!) any remaining liquid.
In a medium pot, whisk together the granulated sugar, cornstarch, and salt. Add the cereal milk and egg yolks, whisking until the mixture is completely smooth.
Cook over medium-high heat, whisking constantly, until the custard thickens and begins to bubble, about 8–12 minutes. Once bubbles appear, continue whisking for 10 more seconds to fully activate the cornstarch for a perfectly set pie.
Remove the pot from the heat and whisk in the butter, one piece at a time, until fully incorporated. Stir in the vanilla extract until smooth.
Pour the custard into the prepared crust and press a piece of parchment paper directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
Make the Swiss meringue…
Fill a medium pot with about 2 inches of water and bring it to a simmer over medium heat. In a clean metal or glass mixing bowl, whisk together the egg whites and sugar.
Place the bowl over the simmering water, making sure the bottom does not touch the water. Whisk constantly until the mixture reaches 160°F on a digital thermometer to ensure the eggs are safe to eat.
Rub a small amount of the mixture between your fingers to check that the sugar has dissolved. If it still feels grainy, continue whisking until completely smooth.
Remove the bowl from the heat and add the cream of tartar. Using the whisk attachment of a stand mixer, beat on high speed until stiff, glossy peaks form (about 4 minutes).
Assemble the pie…
Remove the chilled pie from the refrigerator and discard the parchment paper. Spread or swirl the Swiss meringue over the top, then lightly toast it with a kitchen torch if desired.
Make the chocolate drizzle…
Combine the milk chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 15 seconds, then stir until completely smooth, reheating only if needed.
Drizzle the chocolate over the finished pie, reserving a little extra for serving if desired.
3 reasons you’ll love this Golden Grahams pie…
TIPS & VARIATIONS
- Soak your cereal in the milk and heavy cream first! The Golden Grahams need 90 minutes to really infuse their flavor into the liquid, for the most flavor in your cereal milk pie.
- Once you strain your cereal milk, you should have at least 2 cups of liquid. If you have more, measure out 2 cups and discard the rest. If you are a little short, top it off with whole milk (you shouldn’t be short, but if you are, it should only be by a little). You don’t want to dilute that cereal milk flavor too much!
- Make sure your Golden Grahams are finely crushed. I like to use a food processor, but you could also use a zip-top bag and a rolling pin. The fine crumb is key to getting the crust to stick while it bakes and cools, for clean slices.
- Don’t overcook your cereal milk custard! Once it starts to thicken, it will thicken quickly, so stop whisking for a second and see if it’s bubbling. Then whisk for 10 seconds before removing from the heat.
- It’s important you cover the surface of your custard directly, so it doesn’t form a skin as it cools. I like to use parchment paper, though plastic wrap will work as well.
- For the Swiss meringue, I find that a stand mixer with a whisk attachment makes this quick and easy. You can also use the mixing bowl to whisk your egg whites and sugar to temperature over the pot, without needing to dirty an extra bowl!
- When whisking your egg whites and sugar, use a digital thermometer to ensure the temperature reaches 160°F. This guarantees your eggs have been cooked and are safe to eat!
- If you prefer a simple whipped cream topping instead of meringue, simply whisk up 1 cup of heavy cream with 1 ½ tablespoons of powdered sugar until you have medium-soft peaks.
STORING GOLDEN GRAHAM PIE
Due to the nature of the cereal, this pie is best within the first 1-2 days of making. The longer it sits, the cereal crust will soften, and your meringue may become less fluffy.
This cold pie should be covered and stored in the fridge.
MORE GRAHAM CRACKER RECIPES
- The Best Key Lime Cheesecake
- S’mores Cookie Cake
- Easy Chocolate Eclair Cake
- Cherry Cheesecake Cookies
- Single-Serve S’mores Hot Chocolate
EQUIPMENT YOU’LL NEED
- 10-inch Pie Dish
- Food Processor
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Spatulas
- Pot
- Whisk
- Parchment Paper
- Mixer with whisk attachment
- Kitchen Torch and Fuel
Equipment
- 10-inch Pie Dish
- Food Processor
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Spatulas
- Pot
- Whisk
- Parchment Paper
- Mixer with whisk attachment
Ingredients
- 2 ½ cups finely crushed Golden Grahams cereal
- 11 tbsp unsalted butter melted
- ¼ tsp salt
- 1 oz white chocolate melted
- 3 cups whole milk
- 3 cups Golden Grahams cereal
- ½ cup heavy cream
- 7 tbsp granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 egg yolks
- 2 tablespoons unsalted butter cubed
- 1 tsp vanilla extract
- 2 large egg whites
- ½ cup sugar
- ¼ tsp cream of tartar
- ⅓ cup milk chocolate chips
- 2 tbsp heavy cream
Instructions
- Start by making your cereal milk. Combine the milk, cream, and Golden Grahams in a bowl. Stir to make sure the cereal is coated in the milk/cream, and set aside in the fridge to soak for 90 minutes
- For the crust, stir together the Golden Grahams crumbs and salt in a bowl. Then, mix in the melted butter until combined
- Press your crust firmly into a 10-inch pie plate, pressing the sides in first before the bottom. 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 10 minutes. 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. 8-12 minutes). Once you notice 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
- Make your meringue by filling a medium-sized pot with about 2 inches of water. Place on the stove over medium heat and bring to a simmer
- Add your egg whites and sugar to a metal or glass mixing bowl and whisk to combine. Then set the bowl over the pot of simmering water. Your bowl should not touch the water
- Whisk the mixture constantly until a digital food thermometer reads 160°F. This ensures your egg whites are cooked and safe to eat!
- Lift a little of the mixture up with your whisk and rub it between your fingers. If it no longer feels grainy, remove the bowl from the heat. If not, whisk a little longer until the sugar has fully dissolved into the whites
- To your bowl, add the cream of tartar. With the whisk attachment on your mixer, beat your meringue on high speed until you have stiff, glossy peaks. This should take around 4 minutes with a stand mixer. You should be able to swoop up a big portion of the meringue with your whisk, turn it upright, and the meringue should hold without weeping off the whisk
- Remove your chilled pie from the fridge, take off the parchment paper, and top with your meringue. Use a torch to lightly toast it if desired (but not required!)
- For the chocolate drizzle, simply add your chocolate chips and heavy cream to a heat-safe bowl and microwave for 15 seconds. The cream will heat faster than the chocolate, so just stir until smooth, only reheating if necessary
- Drizzle your chocolate over the whole pie, reserving a little extra to serve with each slice if desired
