CHEX PIE CRUST RECIPES

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CEREAL PIE CRUST RECIPE - FOOD.COM



Cereal Pie Crust Recipe - Food.com image

I didn't have any graham crackers so I decided to see what else I could use to make the crust. Who knew you could make a pie crust with cereal? I made mine with Captain Crunch. How fun is that! Recipe courtesy of The Joy of Cooking. Serving size is estimated.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 serving(s)

Number Of Ingredients 4

6 cups breakfast cereal (flaked or puffed)
1/2 cup butter, melted
1/4 cup sugar (omit if the cereal if presweetened)
1/2 teaspoon cinnamon

Steps:

  • Roll or grind the breakfast cereal. There should be 1 1/2 cups after crushing.
  • Combine with the melted butter, sugar (if using), and cinnamon.
  • An easy way to form the crust is after mixing to press another pie pan of the same diameter firmly into the dough. When the top pan is removed a crust of even thickness is underneath.
  • Trim any excess that is forced to the top edge.
  • Crumb crusts need not be baked before filling, but if used unbaked, must be first chilled thoroughly or the filling will immediately disintegrate the crust.
  • If baked before filling, they require a 350 degree oven for about 10 minutes. It is best to cool the empty baked shell before filling.
  • Fill a prebaked shell with chiffon fillings, bavarian creams, or gelatin whips topped with sweetened whipped cream, or with custard or fruit filling, which may be covered with a high meringue.

Nutrition Facts : Calories 126.3, FatContent 11.5, SaturatedFatContent 7.3, CholesterolContent 30.5, SodiumContent 101.4, CarbohydrateContent 6.4, FiberContent 0.1, SugarContent 6.2, ProteinContent 0.1

CRISP RICE-ALMOND PIECRUST RECIPE | MARTHA STEWART



Crisp Rice-Almond Piecrust Recipe | Martha Stewart image

The butter, brown sugar, and almonds in this crust make for a really rich flavor -- it tastes like a cookie! Blind-baking before filling keeps it crisp. Use it to whip up our Gluten-Free Spiced Pumpkin Pie. Martha made this recipe on "Martha Bakes" episode 810.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes enough for one 9-inch pie

Number Of Ingredients 5

3 cups gluten-free rice-square cereal, such as Rice Chex
1/2 cup sliced raw almonds
5 tablespoons unsalted butter, melted
1/4 cup plus 1 tablespoon packed light muscovado sugar or light-brown sugar
1/4 teaspoon coarse salt

Steps:

  • Pulse cereal and almonds in a food processor until finely ground. Add butter, sugar, and salt; pulse until combined. Use immediately.

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