Chocolate Cereal Pie Crust Recipes

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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

NO-BAKE CHOCOLATE CEREAL DROPS



No-Bake Chocolate Cereal Drops image

Four ingredients and a few minutes of saucepan cooking create a no-bake bran cereal treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 15m

Yield 24

Number Of Ingredients 4

1 cup butterscotch chips
1 cup semisweet chocolate chips
2 cups Fiber One™ original bran cereal
72 M&M's® minis chocolate candies

Steps:

  • In 2-quart saucepan, heat butterscotch chips and chocolate chips over low heat, stirring constantly, until melted and smooth.
  • Gently stir in cereal until well coated. Drop mixture by 24 teaspoonfuls onto waxed paper. Press 3 M&M's™ minis chocolate candies onto each. Refrigerate until firm.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 9 g, TransFat 0 g

CRISPY RICE CEREAL CHOCOLATE CHEESECAKE RECIPE BY TASTY



Crispy Rice Cereal Chocolate Cheesecake Recipe by Tasty image

Here's what you need: unsalted butter, mini marshmallows, crispy rice cereal, semisweet chocolate, heavy cream, cream cheese, sugar, vanilla, whipped cream, chocolate bar

Provided by Alix Traeger

Categories     Desserts

Yield 10 servings

Number Of Ingredients 10

4 tablespoons unsalted butter, 1/2 stick
10 oz mini marshmallows
6 cups crispy rice cereal
8 oz semisweet chocolate
¼ cup heavy cream
16 oz cream cheese, softened
½ cup sugar
1 teaspoon vanilla
2 ½ cups whipped cream, divided
3 oz chocolate bar, for shaving

Steps:

  • In a large saucepan over medium heat, melt the butter.
  • Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
  • While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
  • Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
  • Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
  • In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
  • Pour in the melted chocolate and stir to incorporate.
  • Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
  • Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
  • Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
  • Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
  • Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 744 calories, Carbohydrate 100 grams, Fat 36 grams, Fiber 1 gram, Protein 9 grams, Sugar 45 grams

CHOCOLATE CRISPY PIE



Chocolate Crispy Pie image

This is a combination of two recipes. The chocolate filling is my son's favorite and I love the crispy crust.

Provided by Lori Mama

Categories     Pie

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/3 cup butter
1 (6 ounce) package semi-sweet chocolate chips
2 1/2 cups crispy rice cereal
1 cup sugar
1/2 cup flour
1/3 cup cocoa powder
1/2 cup cold water
2 cups boiling water
1/4 cup butter
1 teaspoon vanilla
1/2 cup whipping cream, whipped

Steps:

  • For crust:.
  • melt butter in saucepan over medium heat.
  • Add chips and melt.
  • add rice cereal and mix til well coated.
  • place in greased 9" pie plate and press well to bottom and up the sides.
  • chill 30 minutes or until firm.
  • For pudding:.
  • In saucepan, combine first 3 ingredients.
  • whisk in cold water until thick paste forms.
  • gradually whisk in boiling water.
  • cook over medium heat, whisking all the while, until the mixture thickens.
  • about 10 minute.
  • remove from the heat and stir in the butter and vanilla.
  • transfer to a bowl.
  • place a piece of cling wrap on surface to pervent a skin from forming.
  • cool pudding
  • pour into cooled pie shell and refrigerate for 2 hours or until set.
  • top with whipped cream.
  • Cook time includes the 2 hour chill time.

CHOCOLATE-PEANUT BUTTER PIE



Chocolate-Peanut Butter Pie image

Passion for pie but not for the traditional preparation? This easy-press cereal crust makes pie-making a snap!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 9

Number Of Ingredients 6

3 cups Multi-Bran Chex™ cereal
3 tablespoons butter or margarine
1 tablespoon peanut butter
1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
2 cups milk
1/4 cup peanut butter

Steps:

  • Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin.
  • In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer.
  • Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust.
  • In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.

Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 15 g, TransFat 0 g

CHOCOLATE CEREAL PIE CRUST



Chocolate Cereal Pie Crust image

Make and share this Chocolate Cereal Pie Crust recipe from Food.com.

Provided by nvermd

Categories     Dessert

Time 2h10m

Yield 1 pie shell

Number Of Ingredients 4

3/4 cup miniature marshmallow
1/2 cup chocolate syrup
1 tablespoon butter
3 cups crispy chocolate crispy rice cereal

Steps:

  • Heat marshmallows, syrup and butter until marshmallows have melted.
  • Pour mixture over cereal and stir until coated.
  • (Save 1/2 cup mixture to sprinkle over top of an ice cream pie, if desired.) Press cereal into greased 9" pie pan.
  • Freeze.
  • Fill shell with filling of your choice.
  • Let stand at room temperature for 15 minutes before serving.

Nutrition Facts : Calories 1058.8, Fat 26.2, SaturatedFat 13.7, Cholesterol 33.6, Sodium 1278.6, Carbohydrate 198.5, Fiber 4.9, Sugar 78.7, Protein 13.4

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