Recipe by AmyZoe
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.
Top Review by Newly Mrs. Johnson
I was so happy to see this recipe yesterday. I thought I was the only crazy who thought cereal could work in place of graham crackers. LoL! I used Cinnamon Toast Crunch so I obviously omitted the extra sugar and cinnamon. I only used 3 cups of the cereal to get the 1 1/2 cups after running it through the food processor. I also use about 1/4 cup of butter and still found that it made it too soggy. Next time I'll try even less. It made a great crust for my cheesecake. YUMMY!! Thanks.
- 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
Directions See How It's Made
- 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.