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