Remember that Kellogg's commercial from a long time ago that encouraged us all to taste Corn Flakes again for the first time? It was cute and mildly convincing, but it didn't exactly send me running to the supermarket cereal aisle. Today's Cook the Book recipe, however, just might.
Old-Fashioned Cornflake Pie, excerpted from Sweetie Pies by Patty Pinner, is a retro classic. Crushed cereal combined with sugar, butter, eggs, and dark corn syrup—ingredients reminiscent of many holiday nut-based pies—and baked in a single, deep-dish crust.
In an age when dessert garnishes include fancy foams, gold flakes, and even foie gras, cereal pies are a testament to Patty's belief that "our culture ought to learn to be more tolerant of the unadorned...[it] reminds me of what my mother used to say: 'You may want a handsome husband, but do you really need one?' The same goes for pies. A pie doesn't have to call for elaborate ingredients to taste delicious."
- One 9-inch single deep-dish Flaky Pie Crust rolled out, fitted into pie plate, and edge trimmed and crimped
- 2/3 cup sugar
- 2/3 cup dark corn syrup
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
- 2 cups coarsely crushed cornflakes
Preheat the oven to 350° F. Prepare the pie crust and set aside.
Thoroughly mix together the sugar and corn syrup in a large bowl. Crack the eggs, one at a time, over a small bowl. Beat them well, then stir them into the sugar mixture.
Add the vanilla, melted butter, and salt and stir until blended. Fold in crushed cornflakes until well-coated. Pour the filling into the pie crust, place in the oven, and bake until a knife inserted in the center comes out clean, 45 to 50 minutes.
Let cool completely on a wire rack. A scoop of vanilla ice cream does this pie good.