Creamy Tart made with Cereal-Infused Milk

Directions

For the cereal crust

1. Preheat the oven to 180 °C (350 °F).
2. Combine the cereal crumbs, sugar, salt and butter in a large bowl in a food processor. Divide the mixture among 4 pie pans about 23 cm (9 inches) in diameter or a 10 to 12 cm (4 to 5 inches) pie plate. Press the mixture into the bottom and up the sides of the pan to form a crust. 
3. Bake in the center of the oven for 8 to 10 minutes. Remove and let cool completely.

For the garnish

1. Pour the milk and cereal into a bowl, and submerge the cereal completely. Let rest for 1 hour to allow the milk to infuse with the flavour of the cereal.
2. Strain the milk and discard the wet cereal to keep only the cereal-infused milk.
3. Whisk milk and vanilla pudding packets in a large bowl until smooth and pudding-like.
4. Pour mixture into cooled crust. Refrigerate until cold, about 1 hour.

For the whipped cream

1. Whip the 35% cream with powdered sugar until stiff.
2. Top the pie with whipped cream to taste and garnish with sweetened cereal.