Makes 1 9-inch pie
Ingredients:
Crust:
- 1-1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/4 cup butter, melted
- 2 cups Fruity Pebbles, crushed
- 2-3/4 cups milk
- 1/4 cup cornstarch
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/2-1 cup Fruity Pebbles
First, make the crust by combining the melted butter, graham cracker crumbs, and sugar and mixing well.
Press into a greased 9-inch pie plate and bake at 350 degrees F for 6-8 minutes, or until lightly brown on the edges.
Next, make the cereal milk. Add the crushed cereal to a bowl and pour the milk over it; let steep at room temperature for 20 minutes.
Strain the mixture through a fine-mesh sieve, collecting the milk in another bowl. Using a spatula or your hand, wring the milk out of the cereal but do not force the mushy cereal through the sieve.
If you don't have 2-1/4 cups of cereal milk, top it off with plain milk--the amount is important!
Next, make your filling. In a small bowl, mix the sugar, cornstarch, and salt; set aside.
On low to medium heat in a medium-sized sauce pan, add 4 tablespoons of butter and cereal milk.
After the butter has melted, slowly add the cornstarch mixture.
Cook, stirring constantly with a wire whisk just until the mixture is thick and creamy and coats the back of a spoon. This will take approximately 10-15 minutes.
Remove from heat and stir in the vanilla extract.
Sprinkle 1/2-1 cup Fruity Pebbles (not crushed) on top of the empty baked pie crust, then carefully pour the filling mixture on top, trying not to push any of the cereal to the edges.
Cover the filling with wax paper and refrigerate for at least 4 hours, but preferably overnight.
Serve with whipped cream and more Fruity Pebbles! read more words!
Posts
