Cereal Pie Crust Recipes

LOW FODMAP PAT-IN CEREAL PIE CRUST

Steps:

• Preheat oven to 350°F/180°C. Coat the inside of a 9-inch (23 cm) pie plate, preferably ovenproof glass such as Pyrex, with nonstick spray.
• Fit your food processor with the metal blade attachment and pulverize the cereal and pecans to a fine, even crumb. Add melted butter, brown sugar and salt (if using) and pulse on and off until combined. The mixture should be just moist enough to hold together. Press crumb mixture into prepared pie plate creating an even layer along the bottom and sides.
• Bake for about 6 to 10 minutes until firm and dry to the touch. The crust will take on a little color. Use the lesser amount of time if your crust will be going in the oven again with a filling. Use the longer amount of time if you need a fully baked crust. Cool on wire rack and proceed with individual pie recipe.

SIMPLE CORNFLAKE PIE CRUST

Steps:

• Gather the ingredients.
• Combine the crushed cornflakes, sugar, and cooled, melted butter together until thoroughly blended.
• Press the mixture into the bottom and up the sides of an 8- or 9-inch pie plate.
• Fill the crust as desired.

GLUTEN FREE PIE CRUST

Steps:

• Stir crispy rice cereal, butter, cocoa powder, and sugar together in a bowl; press into bottom of a pie pan.

FIBER ONE PIE CRUST

Steps:

• Preheat oven to 350°F.
• Crush the Fiber One cereal in a sealed bag or process in a food processor until a crumb consistency.
• Melt butter and combine all ingredients.
• Mix thoroughly.
• Press mixture firmly into a 9" pie dish or springform pan.
• Bake for 8-10 minutes. Do not brown.
• Remove and let cool.

CEREAL PIE CRUST

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.

MILK AND HONEY PIE WITH CEREAL CRUST

Steps:

• Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine cornflakes, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand.
• Transfer cornflake mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and deeper golden brown, 25 to 30 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
• Make the filling: Whisk the egg yolks, egg, honey, sugar, cornstarch and salt in a medium saucepan. Whisk in milk and cream and place over medium-high heat. Cook, whisking continuously, until mixture thickens and starts to bubble, 4 to 7 minutes. Continue to cook, whisking continuously, for 1 minute more. Pour mixture into the cooled crust and spread in an even layer. Press plastic wrap directly onto the surface of the pudding and refrigerate until firm, at least 3 hours and up to overnight.
• To serve: Beat cream using an electric mixer until soft peaks form. Dollop cream on top of pie, top with plums and drizzle with honey if desired.