PB&J "Pie" with Cereal-Infused Milk

Directions

1. 1. For the blueberry compote: a. 1 tablespoon water b. 3 cups blueberries c. 1/4 + 1/8 cups sugar d. 2 T lemon juice. Place heavy saucepan over medium heat, add water. When water is simmering, add half of the blueberries and all the sugar. Once mixture starts bubbling, about 5 min, reduce heat to low and simmer for 15 minutes. Smash the berries. Add the other half of the blueberries and lemon juice. Cook for an additional 15 minutes or until mixture has a thick consistency. Set aside.
2. Next: 2. Milk crumbs. a. 1/2 cups milk powder b. 1/4 cup flour c. 2 tablespoons cornstarch d. 2 tablespoons white sugar e. 1/2 teaspoon kosher salt f. 5 tablespoons butter, melted g. 1/4 cup additional milk powder h. 2 ounces white chocolate, melted. Heat oven to 250 degrees F. Mix 1/2 C milk powder, flour, cornstarch, sugar and salt in a medium bowl. Add melted butter and toss with spatula, until the mixture forms small clusters. Spread the clusters onto parchment/sillpat-lined cookie sheet and press firmly. Bake for 20 minutes. The crumbs should have a sand-like texture. Let it cool completely. Microwave the white chocolate in 30 second increments, stirring until melted. Add the 1/4 C milk powder to the cooled crumb mixture, then add melted chocolate. I used a pastry cutter to mix this. The extra milk crumbs can be kept in an airtight container in the fridge/freezer for up to 1 month. Makes 2 1/4 Cups
3. Next: 3. Cereal Milk. a. 2 3/4 cups cornflake and granola cereal b. 3 3/4 cups cold milk (I used coconut milk instead) c. 2 T light brown sugar (I skipped this) d. 1/4 teaspoon kosher salt (also skipped). Heat oven to 300 degrees F. Spread cornflakes out on a tray and bake for 15 minutes, tossing occassionally until lightly toasted. Let it cool and then add the toasted cereal to the milk, stirring continuously until well mixed. Let it steep for 20 minutes at room temp. Strain the mixture through a fine-mesh sieve. Using the back of a ladle, press milk out of the cornflakes, but do not force mushy cereal through the sieve. Whisk in the sugar and salt until dissolved. Set in fridge. Makes about 2 cups.
4. Finally: 4. Peanut butter crust. a. Nonstick vegetable oil spray b. 3/4 cups peanut butter (I used chunky) c. 1/2 packed cup of light brown sugar d. 1/2 cup (1 stick) unsalted butter, room temp e. 2 egg yolks f. Seeds from 1 vanilla bean (1 teaspoon vanilla extract if you don't have it) g. 1 1/2 cups whole wheat flour h. 1/2 teaspoon baking powder i. metal baking molds. I used 4" english muffin molds. Preheat oven to 350 degrees F. Line a baking sheet with a silipat or parchment paper. Using an electric mixer, add peanut butter, sugar and butter and beat until smooth. Add the egg yolks and vanilla. Slowly add salt, flour and baking powder on low to blend. Mixture will be coarse. Pour the dough onto a flat surface and compress. Roll dough out to ~1/4" and press firmly so it doesn't fall apart. Cut dough out and use spatula to place on the baking sheet. Repeat until you have no more dough to cut out. If you have a little extra, you can bake the crumbles and use it to top the dessert later. You should have 12 discs, depending on the size of your mold. Add one tablespoon of the blueberry compote to the middle of each peanut butter crust, lightly spread it around but avoid the edges. Place a second layer of the crust on top. Spray the inside of the metal molds with cooking oil and place it over the pie to hold it in place. Bake for 20 minutes. Let cool slightly. Assembling: Warm the blueberry compote. Spread a bit of the berry compote on a plate. Carefully remove the PB&J pie and place over mixture. Top with another tablespoon of compote, and add milk crumbs. Serve with cereal milk. Optional: heat up cereal milk and pour over the pie in a bowl or top with chopped peanuts.