One of my jars in the pantry held the last remains of my winter Cream of Wheat. I recalled seeing a Cream of Wheat Pie recipe in a cookbook I checked out of the library this winter, so I tracked it down.
Cream of Wheat Custard Pie
adapted from 'Sweety Pies' by Patty Pinner
1 9" pie crust, lightly prebaked
2 cups milk
1/2 cup sugar
1/3 cup Cream of Wheat
1 t vanilla
1/8 t salt
-bring the milk and sugar to boil in a saucepan
-sprinkle in the Cream of Wheat
-stir over heat for 3 minutes
This is basically just like stirring up a big batch of hot cereal.....
-add beaten eggs yolks, one at a time, to the cooled mixture
-beat egg whites and salt
-fold into mixture
-bake at 425 degrees for 10 minutes
-lower heat to 350 degrees and bake for 25-30 minutes, until knife inserted comes out clean
The resulting pie is pretty much what you would expect. It's a very firm custard texture with Cream of Wheat flavor. To me, it tastes a lot like tapioca in a pie crust. I like it, and I think kids would really love it. The pie as is looked a little forlorn and bland, so I dressed it up with some garden strawberries and powdered sugar. Much better.