Serves: 8 to 10
For the dough:
• 1 cup all-purpose flour, plus more for dusting
• 1 teaspoon of sugar
• 1/2 teaspoon of salt
• 1 stick of cold butter, cut into pieces
For the filling:
• 2 cups of whole milk
• 5 cups of cornflakes
• 1 cup of sugar
• 2 large eggs, lightly beaten
• 3 tablespoons of all-purpose flour
• 1 tablespoon of melted butter
• 1/2 teaspoon of vanilla extract
• 1/4 teaspoon of salt
1. Make the pie crust: Combine flour, sugar and salt in a food processor, fitted with the blade, until combined. Add the butter and mix until the butter is pea-sized pieces. With the motor running, spray 2-3 tablespoons of ice water until the dough sticks together, pressing gently between your fingers. Flip the dough onto a large piece of plastic wrap; use the plastic wrap to help press the dough into a flat disc. Refrigerate at least 1 hour before use.
2. Roll out pie dough to 1/8 inch thick on a lightly floured surface. Pour into a 9-inch pie plate; cut off the excess and fold the edges underneath (pancake as desired). Refrigerate until ready to use.
3. Make the garnish: Put the milk and 2 cups of Cornflakes in a bowl and let stand for at least 30 minutes or until the Cornflake flavor infuses the milk. Filter into a medium bowl; discard the soggy flakes. In the bowl, add the sugar, eggs, flour, butter, vanilla and salt and whisk until well blended. Stir in 2 cups of Cornflakes and pour into prepared crust. Top with remaining 1 cup cornflakes, pressing lightly. Bake for about 50 minutes or until the center is just set. Let cool a bit before serving.
Note: Feel free to use refrigerated pie dough to save time.