Indulge in a luscious fusion of crunchy, creamy, and caramelized delight with this Decadent Caramel Cornflake Cream Pie. This dessert brings together the nostalgic flavor of cornflakes with rich homemade caramel and smooth vanilla cream layered in a buttery pie crust.
Each bite offers a perfect contrast of textures—crispy cereal, velvety custard, and gooey caramel—that will keep your guests coming back for more. Whether you’re preparing for a holiday gathering or just want to surprise your family with something extraordinary, this pie is bound to impress and become a go-to favorite in your dessert repertoire.
Ingredients
For the crust:
- 1 ½ cups crushed cornflakes
- ½ cup melted unsalted butter
- 3 tablespoons brown sugar
For the caramel layer:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- ½ teaspoon sea salt
For the cream filling:
- 2 cups whole milk
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter
For the topping:
- 1 cup cornflakes
- 2 tablespoons brown sugar
- 1 tablespoon butter (melted)
- Caramel drizzle (optional)
Instructions
- Prepare the crust by mixing crushed cornflakes, melted butter, and brown sugar in a bowl until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust.
- Bake the crust in a preheated oven at 350°F (175°C) for about 8–10 minutes until golden and set. Let it cool completely.
- Make the caramel by heating the sugar in a saucepan over medium heat, stirring constantly until it melts into a deep amber liquid.
- Add the butter and stir vigorously until fully melted and incorporated.
- Slowly pour in the heavy cream while stirring, allowing the mixture to bubble and thicken for 1–2 minutes.
- Stir in the sea salt, then remove from heat and let it cool slightly before pouring into the pie crust.
- Pour a generous layer of caramel into the cooled crust and place in the refrigerator to set while preparing the cream filling.
- Prepare the cream filling by whisking together the milk, sugar, cornstarch, and egg yolks in a medium saucepan over medium heat.
- Stir continuously until the mixture thickens into a smooth custard, about 6–8 minutes.
- Remove from heat, add the vanilla extract and butter, and stir until smooth.
- Let the cream cool slightly before pouring over the caramel layer in the pie crust.
- Smooth the top with a spatula and refrigerate the pie for at least 4 hours or until fully set.
- For the topping, toss cornflakes with melted butter and brown sugar, then toast them on a baking sheet in the oven at 350°F (175°C) for 5–7 minutes or until crisp and golden. Let cool.
- Sprinkle the toasted cornflake mixture over the top of the chilled pie.
- Drizzle additional caramel on top just before serving if desired for an extra indulgent finish