Start by making your cereal milk. Combine the milk, cream, and Cinnamon Toast Crunch 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 Cinnamon Toast Crunch crumbs and salt, then mix in the melted butter until combined

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 10 minutes, remove from the oven, and 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 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 Cinnamon Toast Crunch, place your cereal in a heat-safe bowl and line a baking sheet with parchment paper

Add the butter and brown sugar to a small pot and place over medium heat. Stir constantly until it comes to a boil. You’ll notice the edges rapidly bubble first. Once this happens, set a timer for 2 minutes, stirring constantly

Remove from heat and stir in a pinch of salt before pouring over your cereal. Toss quickly with a spoon to coat the cereal, then spread onto your parchment-lined baking sheet into an even layer (you want the pieces touching)

Bake for 3 minutes, remove from the oven, and cool completely before breaking up

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

Wait to add the Cinnamon Toast Crunch streusel until right before serving so it stays crunchy. Store the rest in an airtight container with a paper towel until ready to use