22. 09. 2014

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Count Chocula Cream Pie | The Baking Robot

Good Monday morning, humans! Call in sick to work, skip school, do whatever you have to do to free up your morning and make this cereal pie. It’s the only way to start the week. The only way, I said!

General Mills contacted me again this year to create some recipes using some of their Monsters cereal. Since cereal has always been one of my favorite ingredients – you know this by now, right? – I was really excited to have an official reason to hoard boxes of cereal. For research purposes. 

Last year, I made Count Chocula Donuts and Yummy Mummy Pudding Pops. (The Yummy Mummy flavor isn’t available this year, but the pudding pops will taste just as delicious with any of the other flavors.)

Count Chocula Cream Pie | The Baking Robot

I’m in love with this pie because the Count Chocula cereal gets soft and chewy in the cream filling. And we just take it to the next level with the Count Chocula-infused whipped cream. And then sprinkle Count Chocula on top. And then just open the cereal box and pour directly into your mouth.

I prefer an all-butter crust, because it’s easy to make from scratch and it’s ridiculously flaky. (Check out this YouTube video for the rolling technique – it’s a really handy, no-fuss way to roll out pie dough, and you don’t have to use any extra flour or even get your rolling pin dirty!) If you aren’t feeling like chocolate, try substituting Count Chocolate with either Boo Berry or Franken Berry, and use a banana or vanilla cream filling. Doesn’t that just sound delicious?

Cereal pies. It’s what for breakfast.

Count Chocula Cream Pie | The Baking Robot

Count Chocula Cream Pie
slightly adapted from all recipes (crust and filling)

for the crust
1-1/4 cup all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, chopped into small pieces
2-4 tbsp ice water

1. In a small bowl, combine flour and salt. Using either a pastry cutter or your fingers, blend the butter into the flour mixture until the butter is in tiny clumps, about the size of peas. Add ice water, one tablespoon at a time, until the mixture becomes a slightly wet dough. (I almost always use three tablespoons of ice water here, so the 2-4 tablespoons is more of a guideline.)

2. Shape pie crust into a rectangle, handling it as little as possible, and freeze for about 10 minutes. Pie crust should be firm but not hard. Roll out pie crust slightly larger than the size of your pie pan. (I roll the dough between two large pieces of parchment paper so I don’t have to flour the dough or my rolling pin.) Transfer dough to the pie pan and press the dough down the sides of the pan. Cut off excess crust around the edges and make a decorative crust. (Example: use your finger to crimp the edges or press with the tines of a fork.)

3. Chill the pie pan in the refrigerator for about 30 minutes. Using a fork, poke holes in the bottom and the sides of the crust.

4. Preheat oven to 350 degrees. Line the pie crust with foil, making sure it comes up the edges (to prevent any of the sides sliding down). Fill with pie weights or dried beans. Bake for 10-12 minutes, or until the pie crust has set. Remove the foil insert and continue to bake until the crust has turned golden brown, about another 6-8 minutes. Remove from oven and set on a wire rack to cool completely before filling.

for the filling
3 egg yolks
1-1/2 cup granulated sugar
4 tbsp cornstarch
1/2 cup cocoa powder
1/2 tsp salt
3 cups milk
1 tbsp butter, unsalted
1-1/2 tsp vanilla extract
2-1/2 cups General Mills Count Chocula cereal

1. In a medium-sized saucepan, combine egg yolks and sugar. Add cornstarch, cocoa powder, salt, and milk, and stir until completely combined. Cook the mixture on the stove over medium-high heat, whisking constantly. Bring to a boil. This should take about 10-12 minutes. 

2. Remove from heat and stir in butter and vanilla. Let filling cool slightly before gently folding in Count Chocula cereal. Pour into the pie crust, almost filling the top. (If you have any filling left over in the saucepan, may I introduce you to your new best friend, the spoon?) Let pie cool to room temperature before chilling the pie in the refrigerator. Refrigerating while the pie is still warm might cause condensation on the top of the pie.

for the whipped cream
1 cup heavy cream
1 cup Count Chocula
1 tbsp granulated sugar

1. In a bowl, add the Count Chocula to the heavy cream and let sit for 20-30 minutes. Pour the cream through a wire-mesh strainer and using a spoon, press on the cereal to extract as much cream as possible. Pour the heavy cream into a stand mixer with a whisk attachment and beat on a middle speed until stiff peaks form. Add sugar and continue to whisk until stiff peaks form. Pipe the whipped cream around the edge of the pie or serve dollops alongside pie slices.

Note: if you would rather cover the top of the pie with a layer of whipped cream, use 2 cups of heavy cream. Slice the pie before covering with topping.

[General Mills sent me products and other promotional items for this blog post.]

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