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