Lemon Pie With Rice Chex Crust Recipes
CHEX PIE CRUST
Use Chex cereal to whip up an easy, quick, press-in pie crust that tastes amazing! Chex Pie Crust recipe makes a buttery, crispy, gluten free alternative to pastry or graham cracker crusts.
Provided by Melissa Erdelac
Categories Dessert gluten free dessert
Time 17m
Number Of Ingredients 3
Steps:
- Preheat oven to 375ºF. In a food processor blend together cereal, sugar, and butter until very finely ground. (See recipe notes for by hand method)
- Dump into a 9" pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan.
- Bake for 11-12 minutes and cool at least 15 minutes before filling.
Nutrition Facts : Calories 145 kcal, Carbohydrate 15 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 202 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
LEMON ICEBOX PIE III
A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.
Provided by Heather Simpson
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
Nutrition Facts : Calories 505.8 calories, Carbohydrate 50.6 g, Cholesterol 78.3 mg, Fat 31.3 g, Fiber 1.7 g, Protein 9.7 g, SaturatedFat 16.6 g, Sodium 399.4 mg, Sugar 38.2 g
GLUTEN-FREE LEMON MERINGUE PIE
Looking for a classic dessert? Then check out this sweet and citrusy pie made with Rice Chex® cereal.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray (without flour).
- In food processor, place cereal. Cover; process until crushed. Add remaining crust ingredients. Cover; process until crumbly. Press mixture into pie plate, starting in center and pressing up side. Bake 15 minutes or until golden brown. Cool completely on cooling rack.
- In 3-quart saucepan, beat egg yolks, water, 1 cup granulated sugar, the lemon juice and cornstarch with whisk until well blended. Cook on high heat, stirring constantly with whisk until thickened. Remove from heat; stir in ghee until incorporated. Pour filling into crust.
- In medium bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon meringue onto hot filling, spreading to edges to seal. Bake 15 minutes or until meringue is golden brown. Cool on cooling rack 30 minutes. Refrigerate 2 to 3 hours before serving.
Nutrition Facts : Calories 370, Carbohydrate 61 g, Cholesterol 135 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 42 g, TransFat 0 g
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