A new way to enjoy your favorite cereal, Cinnamon Toast Crunch! The cereal is crushed to create a crumb crust and then filled with a cinnamon-scented custard.
Ingredients
1 12.2 oz box Cinnamon Toast Crunch
6 TB butter, melted
½ cup sugar
¼ cup cornstarch
1 tsp cinnamon
½ tsp salt
2 cups whole milk
4 egg yolks
1 tsp vanilla extract
Instructions
Preheat the oven to 350.
Crush the Cinnamon Toast Crunch into crumbs using a food processor or by placing it in a plastic bag and smashing it with a rolling pin.
Combine the cereal crumbs and melted butter in a large bowl and stir with a fork.
Place the crumb mixture in a 10-inch pie plate and press into a even layer covering the bottom and sides of the pie plate.
Bake in the oven just until toasted, five minutes.
Cool on a wire rack.
Meanwhile, make the custard by whisking together the sugar, cornstarch, cinnamon and salt in a medium saucepan.
Add the milk, egg yolks and vanilla and whisk until smooth.
Heat the saucepan over medium to medium-low heat, whisking constantly, until thickened, about ten minutes. Do not allow the custard to come to a boil at any point!
When the custard has thickened, pour into the prepared pie plate and spread evenly.
Cover with plastic wrap and chill until set, at least four hours.
Allow to come to room temperature prior to serving.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/03/20/cinnamon-toast-crunch-cream-pie/