Cereal Pie Crust
- Ready In:
- 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.
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.
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I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.