This no bake Strawberry Milk Cap’n Crunch Pie is every sugary-cereal lovers dream; a buttery Cap’n Crunch crust (yes you read that right!) layered with a sweet, silky strawberry milk pie filling and topped with cool & creamy whipped topping, garnished with sprinkles & crushed Cap’n Crunch cereal.
Words cannot express how excited I am about this pie!!! I have been thinking about this flavor combination for months…that being strawberry milk and Cap’n Crunch cereal. I was nervous it would be too much but the flavors compliment each other well and topping the pie with cool whip or any other type of whipped cream helps to cut the sweetness without taking away from the strawberry milk flavor…mission accomplished!
I went a little picture crazy with this one, mainly due to my excitement of this recipe so this post is a little more lengthy in photos.
Like my other no-bake pies, this one is very easy to assemble using very easy to find, simple, everyday ingredients.
The crust is so simple; plenty of cereal, some melted butter & a pinch of salt. I used 2 cups of cereal for the crust. I really wanted the Cap’n Crunch to have it’s own role in this pie so I made the crust a little thicker. Something important to consider is that I measured the cereal crumbs after I put them in the food processor so you get more crumbs that way. If you measure the amount of cereal first and then pulverize it, you’ll end up with less crumbs for your crust.
Ahh like golden, sugary cereal sand. 😀
I like to use a spring form pan for these types of pies, I think it makes it easier to cut slices and serve and it’s also easier for presentation if you want to transfer the pie onto a pretty serving plate. If your not worried about any of that and just want to eat this sucker, you can easily prepare it in a standard 9 inch pie dish.
Now for that strawberry milk filling…
I feel like strawberry milk is a that kinda flavor you really like but forget about because it’s not everywhere. Does that make sense? Whenever you go out and order dessert or something sweet everything is chocolate chocolate chocolate, salted caramel, red velvet, etc. I feel like the only time I see a strawberry flavor that resembles strawberry milk is with actual strawberry milk or donuts with strawberry icing and sprinkles. Am I right or am I crazy? Let me know in the comments lol. But anyway, that’s why I was so excited about using strawberry milk flavor in a dessert, I feel like it’s a new twist, something unique.
This pie requires some chill time. I like to keep it in the fridge for at least 4-6 hours before serving. This gives the pie time to set & firm up a bit. Of course it’s best to let it set overnight but if you slice into it early I don’t blame you.
Strawberry Milk Cap’n Crunch Pie
A creamy, sweet no bake pie with a buttery Cap’n Crunch crust and a sweet strawberry milk pie filling. Top with creamy whipped topping and garnished with sprinkles and crushed Cap’n Crunch cereal.
- Prep Time: 6 hrs 20 mins
- Total Time: 6 hrs 20 mins
For the Crust
- 2 cups (finely crushed) Cap’n Crunch Cereal
- 10 tbsp unsalted butter (melted)
- 1/2 tsp salt
For the Pie Filling
- (1) 8 ounce block of cream cheese
- 1/2 cup confectioner’s (powdered) sugar
- 2 tsp pure vanilla extract
- 1 cup strawberry milk powder
- (1) 8 ounce container cool whip
For the topping
- (1) 8 ounce container of cool whip (I only used about half)
- Handful of Cap’n Crunch cereal, crushed
- Prepare your pie dish or spring form pan. If using a standard 9 inch pie dish, spray the bottom and sides with baking spray. If using a spring form pan you can also spray the bottom with baking spray or line the inside with parchment paper (that’s what I do). Set pie dish/pan aside.
- Using a food processor, pulse cereal until it resembles fine crumbs, this literally takes seconds, the cereal breaks down very quickly. Pour crumbs into a measure cup and fill until you have 2 cups worth of cereal crumbs. Add cereal crumbs and melted butter into a bowl and mix until the crumbs are wet. Pour crumb/butter mixture into the bottom of your pie dish or spring form pan and press against the bottom of the pan using a spatula or back of a spoon to form a pie crust. Set crust aside.
- In a large mixing bowl beat cream cheese on medium speed for 2 or 3 minutes. Scrape down the sides on the bowl and add in powdered sugar, mixing until sugar is combined with the cream cheese. Add in vanilla extract and mix. Stop and scrape down the sides of the bowl and then add in strawberry milk powder. Mix on medium speed for a few minutes until thoroughly combined. Mixture will be bright/dark pink. Scrape down the sides of the bowl as needed and slowly add in the cool whip. Continue to mix on medium speed until thoroughly combined, the mixture should be light pink, and have a smooth, whipped texture.
- Pour pie filling over the cereal crust and smooth over the entire crust. Wrap pie dish with plastic wrap and let the pie chill in the refrigerator for at least 4-6 hours or up to over night.
- When your ready to serve your pie, if using cool whip take it out of the freezer and allow it to thaw until it is easily scooped or spread with a spatula. Take pie out of the refrigerator and spread cool whip (or you can use whipped cream) over the top of the pie. To get the pie to look as in the pictures, don’t fully spread the cool whip over the whole pie, leave about an inch from the rim so the pink pie filling is still visible. Garnish with sprinkles and crushed cereal.
- Cut into slices and serve!
- *I used cool whip for the topping but whipped cream can be used as well, if you use whipped cream you do not have to worry about thawing it.
- **I keep my cool whip in the freezer so it took about 30 minutes to thaw in the refrigerator before it was a good, spreadable consistency. 1 standard container of cool whip is 8 ounces, for the topping (not the pie filling) I only used about half a container of cool whip.
- ***the 7 hours indicated in the total time above includes prepping the pie (20-30 mins), chilling the pie (4-6hrs minimum) and thawing the cool whip & topping the pie.