Decadent Caramel Cornflake Cream Pie Recipe

Indulgent, unique, and unforgettable, the Decadent Caramel Cornflake Cream Pie is a dessert that beautifully merges nostalgic flavors with elegant presentation. This pie begins with a crunchy, golden cornflake crust that adds texture and toasty notes.

It’s filled with a luscious, silky vanilla cream, layered with rich homemade caramel, and topped off with a decorative crown of caramel-glazed cornflakes for added crunch. Each bite is a harmonious mix of creamy, crunchy, sweet, and salty – a show-stopping pie that’s perfect for family gatherings, holidays, or whenever you want to impress your guests.

The best part? It’s made from simple pantry ingredients and requires no baking, making it easy to whip up without an oven. This recipe is the ultimate twist on traditional cream pies, blending childhood cereal nostalgia with sophisticated flavor combinations. Whether served chilled on a summer day or enjoyed as a cozy winter treat, this pie promises satisfaction in every decadent slice.

Ingredients

For the Cornflake Crust:

• 3 cups cornflakes, crushed
• 1/2 cup unsalted butter, melted
• 1/4 cup brown sugar

For the Caramel Sauce:

• 1 cup granulated sugar
• 1/4 cup water
• 6 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1/2 teaspoon sea salt (optional)

For the Cream Filling:

• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 egg yolks
• 1 tablespoon unsalted butter
• 1 1/2 teaspoons vanilla extract

For the Topping:

• 1 cup cornflakes
• 1 tablespoon brown sugar
• 1 tablespoon butter
• 2 tablespoons caramel sauce (from above)

Instructions

1. Prepare the Cornflake Crust
   In a large bowl, crush the cornflakes until fine but still textured. Add the melted butter and brown sugar, mixing until the crumbs are evenly coated and hold together when pressed. Transfer the mixture into a 9-inch pie pan and firmly press it into the bottom and up the sides. Chill in the refrigerator for at least 30 minutes to firm up.
2. Make the Caramel Sauce
   In a saucepan over medium heat, combine the sugar and water. Stir gently to dissolve, then let it boil without stirring until it turns a deep amber color. Remove from heat and carefully whisk in the butter, followed by the cream. Stir in sea salt if using. Allow the sauce to cool to room temperature. It will thicken as it cools.
3. Prepare the Cream Filling
   In a saucepan, whisk together the milk, heavy cream, sugar, and cornstarch. Place over medium heat and cook, stirring constantly, until the mixture thickens slightly. In a separate bowl, whisk the egg yolks. Slowly pour a bit of the hot milk mixture into the yolks to temper them, then return the yolks to the saucepan. Continue cooking for 2-3 more minutes, stirring continuously, until thick and creamy. Remove from heat and stir in the butter and vanilla. Let cool slightly.
4. Assemble the Pie
   Once the crust is chilled and the fillings are ready, pour a layer of caramel sauce into the bottom of the crust, spreading evenly. Spoon the cream filling over the caramel and smooth the top. Chill the pie in the refrigerator for at least 4 hours, or until fully set.
5. Make the Caramel Cornflake Topping
   In a small skillet, melt the butter with the brown sugar and stir in the cornflakes. Cook for 2–3 minutes until caramelized and crisp. Remove from heat and toss with a spoonful of reserved caramel sauce. Let cool, then sprinkle over the top of the chilled pie just before serving.
6. Serve and Enjoy
   Slice the pie with a sharp knife, wiping it clean between cuts for neat slices. Serve chilled with an extra drizzle of caramel sauce if desired. This dessert keeps well in the refrigerator for up to three days, although the topping is best fresh for ultimate crunch.