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.
My Private Note
Units: US | Metric
- 1Roll or grind the breakfast cereal. There should be 1 1/2 cups after crushing.
- 2Combine with the melted butter, sugar (if using), and cinnamon.
- 3An 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.
- 4Trim any excess that is forced to the top edge.
- 5Crumb crusts need not be baked before filling, but if used unbaked, must be first chilled thoroughly or the filling will immediately disintegrate the crust.
- 6If baked before filling, they require a 350 degree oven for about 10 minutes. It is best to cool the empty baked shell before filling.
- 7Fill 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.
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Nutritional Facts for Cereal Pie Crust
Serving Size: 1 (20 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 126.3
- Calories from Fat 103
- Total Fat 11.5 g
- Saturated Fat 7.2 g
- Cholesterol 30.5 mg
- Sodium 101.3 mg
- Total Carbohydrate 6.3 g
- Dietary Fiber 0.0 g
- Sugars 6.2 g
- Protein 0.1 g
The following items or measurements are not included: