Ready for a new family favorite recipe? This DELICIOUS Caramel Pudding Pie Recipe is one of ours, and made with a pie crust out of cereal from the pantry! A whole new way to look at cereal… and pie.
Alright. Who else has kids that love cereal?!
I mean, if I’m not sure what to make for dinner, they’ll recommend cereal half of the time. Or for breakfast, instead of making something, most times they prefer their cereal of choice.
All that to say, we typically have plenty of it on hand. For some reason, there’s nothing like my daughters pulling up a chair to chat over a bowl of Raisin Bran… they both like it as much as I do.
But you guys, it’s time to stoppppp being average with the traditional bowl, milk, and spoon – it’s time to think OUTSIDE of the (cereal) box!!
With one of our favorites on hand, we did JUST that and created a pie crust from it for our favorite pudding pie recipe! Cereal isn’t just for breakfast anymore.
In fact, this cereal pie crust was really good.
We even had family over and shared our Caramel Pecan Pudding Pie recipe with Raisin Bran Pie Crust with them for dessert.
Ready for it? It was a hit! Especially if you like Raisin Bran.
The addition of pecan to the cereal for crust created that perfectly salty-sweet balance, with just the right amount of crunch. You could use other cereal you have on hand as well – I’d love to hear your favorite cereal!
The crust was super simple too, after blending together the cereal and pecans, we just mixed in a bit of butter, salt and sugar. And by we, I mean this handsome, aproned hubby who did all the work!
Side note: I totally love it when he gets involved in the kitchen.
I also totally love when this little love bug gets involved in the kitchen too! And I think she just might like it as well. 🙂
The full delicious recipe is below, but #MomTip, if you’re short on time; make the crust, and buy your favorite pudding or pudding pie mix and whipped cream. Easy AND quick.
Loving this pudding pie recipe? What’s a fun way you’ve enjoyed cereal lately, besides a bowl and spoon?
Also check out this post: DIY Yogurt Parfait Recipe Ideas with Protein for Kids They’ll Love
More Fun Ways To Use Pudding in Dessert
- Pudding Layered Cakes
You can make your cakes even more moist with a nice layer of pudding between the layers. - Pudding Fruit Salad
This is as simple as it sounds, you make your favorite pudding with fruit juice instead of milk and then you add in your favorite fruits. Make your mixture and let it sit over night. If you are using bananas, I suggest adding those right before serving so they don’t turn brown. - Cream Pie Cupcakes
You are going to bake your cupcakes like normal, while they are baking you will mix up your pudding of choice (try using a little less milk to make it more like a pastry cream) and then once your cupcakes have had time to rest you’re going to squeeze a bit of the cream right into the center of the cupcake and then add your toppings. It makes for a delicious sweet creamy surprise. - Frozen Pudding Pops
There are a number of ways to make these, one way is to make the pudding mixture as directed but then fold in some frozen Cool Whip topping (that you’ve let thaw a bit) along with whatever treats you fancy (cookies, candy, cereal, etc.) Let them set overnight and then enjoy. - Layered Pudding Parfaits
The key to any successful parfait is to create distinct layers. Our family likes to include our favorite fruits between the layers of pudding and we also add our favorite toppings, something like granola, nuts, cereal, or cookies to add a bit of crunch to the dessert. - Pudding Fruit Dip
This is so simple and such an easy way to jazz up a fruit tray. Make your pudding of choice and then you can mix in some cream cheese, whipped cream and sweetened condensed milk if you think it is needed. I just do this to taste. Let it chill a few hours before serving. - Pudding Mousse
You can make mousse with any flavor pudding you like, you just add milk and heavy cream and whip it all together until peaks form. Then plate it in either your pie crust or your dish of choice and let it refrigerate for at least an hour before serving.
3 Creative Ways to Use Cereal in Dessert
- Use It As A Garnish
You can add cereal as the decorative/ edible topper of an ice cream sundae, cupcake, cookie, cake, etc. It can also be added into your mix to bring a little surprise crunch to your dessert. - Mix Up A Sweet Snack Mix
The most well known of this would be Puppy Chow, but there are a number of variations you could create. The key being to mix your ingredients in a bowl and then coat them in a delicious sweet mixture, it could be made of chocolate, powdered sugar, cinnamon. It’s fun to play around and find the mix that is perfect for you and your family. - Create Your Own Cereal Bars
You can do this with a variety of cereals, the most well known would be Rice Krispies, but there are delicious options that you can make with Golden Grahams, Cheerios, Cap N’ Crunch, and much more. The common denominator in all of these bars is that they are no bake and are held together with marshmallows.
Taste of Home has featured a fun collection of cereal based treats here.
Caramel Pecan Pudding Pie Recipe with Raisin Bran Pie Crust
Ingredients
For the crust:
- 8 ounces Raisin Bran blended
- 1/2 cup pecans
- 2 1/2 tablespoons sugar
- Pinch salt
- 3 1/2 tablespoons unsalted butter melted
For the caramel pie pudding:
- 6 cups milk
- 3 large eggs
- 1 1/2 cups packed brown sugar
- 1/2 cup sugar
- 3/4 cup all-purpose flour
- 2 teaspoons vanilla extract
- 2 tablespoons butter
For the topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Chopped pecans for garnish
- 1 teaspoon vanilla extract
- Left over blended Raisin Bran
Instructions
For the crust:
Add 8oz Raisin Bran and 1/2 cup pecans to blender or food processor.
Blend for 10 seconds or until finely ground.
In a bowl, mix with salt and sugar.
Add melted butter and whisk to crumble and combine.
Pour mixture to pie pan, spread out, and press to form a crust.
Bake at 350 for 8-10 minutes.
Let crust cool for 10-20 minutes
For the caramel pudding:
In a large saucepan, scald the milk.
Meanwhile, in a bowl, beat eggs until creamy.
Add sugars, flour, and 1-1/2 cups of the scalded milk; slowly pour into saucepan with remaining milk.
Cook and stir over medium heat until pudding thickens, about 15-20 minutes.
Remove from heat; stir in vanilla and butter.
Continue to stir pudding every 10 minutes until cooled.
Once cooled add to pie crust
For the topping:
To serve, beat whipping cream, powdered sugar, and vanilla to soft peaks.
Spread on top of pie and top with chopped pecans.
If you have leftover blended Raisin Bran dust on top of pie.
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