This is from The Fannie Farmer Baking Book. She says it makes a fine pie for breakfast. You could omit the crust: generously grease and flour the pie pan and bake the filling in it as directed. If you think it might cook too fast without the crust as insulation, turn the oven down to 325 degrees.

Cream of Wheat Custard Pie

Whole wheat pie crust for a 9 inch pie shell
2 cups milk
1/4 cup sugar
1/3 cup instant Cream of Wheat cereal
1 tbsp vanilla
3 eggs, separated
1/4 tsp salt
1 cup heavy cream, whipped

Preheat oven to 425 degrees. Line a 9 inch pie pan with the rolled out dough, prick all over with a fork, then press a piece of heavy-duty foil snugly into the pie shell. Bake 6 minutes, remove the foil, and bake 4 minutes more, until just beginning to color. Remove from the oven and reduce the heat to 350 degrees.

Combine the milk and sugar in a heavy bottomed pan. Bring to a boil and slowly sprinkle in the Cream of Wheat, stirring constantly. Cook and stir over medium heat for 3 minutes. Remove from the heat and cool, stirring occasionally. Beat in vanilla and egg yolks. Add the salt to the egg whites until they form stiff, shiny peaks. Stir one third of the beaten whites into the custard mixture, then gently but thoroughly blend in the remaining whites.

Pour the filling into the partially baked pie shell, and bake at 350 degrees for 40 minutes. The filling will puff up as the pie bakes, but will settle down and fall as it cools. Serve slightly warm with mounds of softly whipped cream.

It'd be good served with fresh raspberries.