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."
- Yield:one 9-inch deep-dish pie
- 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.