Cheerios Pie Crust Recipes

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CHEERIOS PIE CRUST



Cheerios Pie Crust image

Make and share this Cheerios Pie Crust recipe from Food.com.

Provided by For Goodness Bake

Categories     Dessert

Time 10m

Yield 1 pie crust, 8 serving(s)

Number Of Ingredients 3

2 1/2 cups Cheerios toasted oat cereal
3 tablespoons sugar
1/4 cup margarine, melted

Steps:

  • crush cheerios in a ziploc bag with a rolling pin and pour into a medium bowl.
  • Stir in sugar with a fork.
  • Pour in melted margarine and mix with a fork until evenly combined.
  • Pat mixture into pie plate.

Nutrition Facts : Calories 103.6, Fat 6.2, SaturatedFat 1.1, Sodium 133.1, Carbohydrate 11.7, Fiber 1.1, Sugar 5.1, Protein 1.2

VERY BERRY YOGURT PIE WITH CHEERIOS® CRUST



Very Berry Yogurt Pie with Cheerios® Crust image

Breakfast truly is the most important meal of the day when the menu includes a breakfast pie made of Cheerios, vanilla yogurt and fresh strawberries and blueberries.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 4h45m

Yield 8

Number Of Ingredients 6

1 1/2 cups finely crushed Cheerios™ cereal
3 tablespoons Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
2 tablespoons packed brown sugar
1 cup sliced fresh strawberries
1 cup fresh blueberries
2 cups Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
  • In medium bowl, stir Crust ingredients until well blended. Press mixture firmly and evenly against bottom and side of pie plate.
  • Bake 5 to 10 minutes or until set and just starting to brown; cool completely.
  • In medium bowl, gently stir Filling ingredients until blended; spoon into cooled crust. Cover and freeze at least 4 hours or overnight before serving.

Nutrition Facts : Calories 110, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 6 g, TransFat 0 g

CHEERIOS® SKINNY COCONUT CREAM PIE



Cheerios® Skinny Coconut Cream Pie image

75% less sat fat • 61% less fat • 66% more fiber than the original recipe. Surprise, it's based on a whole-grain Cheerios® cereal crust!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h

Yield 10

Number Of Ingredients 10

2 1/2 cups Cheerios™ cereal
3 tablespoons sugar
1/4 cup no trans-fat 68% vegetable oil spread stick, melted
3/4 cup fat-free (skim) milk
1/2 cup canned light coconut milk (not cream of coconut)
1 teaspoon vanilla
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup coconut
2 cups frozen (thawed) fat-free whipped topping
Toasted coconut, if desired

Steps:

  • Heat oven to 350°F. Place cereal in food-storage plastic bag; crush finely with rolling pin or meat mallet to make 1 cup (or crush in food processor).
  • In medium bowl, mix crushed cereal and sugar with fork. Stir in melted vegetable oil spread until well mixed. Press in bottom and up side of 9-inch glass pie plate. Bake 10 minutes. Cool completely, about 30 minutes.
  • In large bowl, mix milk, coconut milk and vanilla. With wire whisk, beat in pudding mix until well blended and slightly thickened. Stir in 1/2 cup coconut. Gently stir in 1/2 cup of the whipped topping. Spoon and spread pudding mixture evenly into crust. Refrigerate at least 4 hours or until set.
  • Just before serving, top with remaining 1 1/2 cups whipped topping. Sprinkle with toasted coconut.

Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 17 g, TransFat 0 g

CEREAL PIE CRUST



Cereal Pie Crust 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.

Provided by AmyZoe

Categories     Dessert

Time 20m

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, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 101.4, Carbohydrate 6.4, Fiber 0.1, Sugar 6.2, Protein 0.1

BASIC PIE DOUGH FOR SWEET CHERRY PIE



Basic Pie Dough for Sweet Cherry Pie image

This dough can be turned into a simplified lattice crust for our Sweet Cherry Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 15m

Yield Makes 1 double crust

Number Of Ingredients 5

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

Steps:

  • In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.
  • Divide dough in half, and turn out onto 2 large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into 2 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).
  • On a floured piece of parchment paper, roll 1 disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhang all around; refrigerate until ready to use. Reserve and refrigerate remaining disk of dough for top crust.

Nutrition Facts : Calories 276 g, Fat 19 g, Protein 3 g

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