Cereal Pie Crust Food

MINI KEY LIME PIES WITH CINNAMON TOAST CRUNCH CRUST

Steps:

• To make the crust: Preheat the oven to 350 degrees F. In a food processor, pulse together the cereal, butter and brown sugar until crumbly. Pack about 1/4 cup of the crust mixture into each of six 5-inch mini pie plates and place on a baking sheet. Bake until the crusts are lightly toasted, about 10 minutes.
• To make the filling: While the crusts bake, whisk together the condensed milk, sour cream, lime zest and lime juice in a bowl. As soon as the crusts come out of the oven, carefully pour in the filling (about 1/2 cup in each) and place them back in the oven. Bake until the filling starts to set, about 10 minutes. Carefully remove the pies from the oven and let cool to room temperature, then refrigerate until chilled all the way through, at least 1 hour, though overnight is best.
• To make the whipped cream: Combine the heavy cream, confectioners? sugar, vanilla and lime zest in a bowl and beat with a whisk or an electric mixer until the heavy cream forms soft peaks when the whisk is lifted out of the bowl, about 4 minutes. (Or use a stand mixer with the whisk attachment?this will make things go much faster, so watch it carefully.) Spoon the whipped cream on top of the pies and top with more lime zest.

CHOCOLATE CEREAL PIE CRUST

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.

BRAN CEREAL PIE CRUST

Steps:

• Preheat oven to 400 degrees F.
• Combine the bran and flour together in a small mixing bowl.
• Add the margarine and cut in, until the mixture resenbles coarse oatmeal.
• Add the milk and stir until all ingredients are moistened.
• Do not over stir!
• Press the crumbly mixture evenly around the sides and bottom of a 9-inch pie pan.
• Prick the bottom and sides with a fork.
• Bake for 12 minutes or until very lightly browned.
• Bear in mind that this crust will be cooked again when you have filled it, although it does not need to be.
• Cool your crust before filling.

SHREDDIES PIE CRUST

Steps:

• Crush Shreddies to yield 1-1/4 cups (300 mL) fine crumbs. Place in medium bowl and drizzle with butter; using fork, mix until combined.
• Press firmly into bottom and sides of 9-inch (23 cm) pie plate.
• Bake at 350 degrees F (180 degrees C) for 10 min. Cool.

BASIC CRUMB CRUST

Steps:

• In a medium bowl, stir the crumbs, sugar, if using, and salt together to combine. Stir in the melted butter and mix to combine. The crust should easily hold together in clumps when you press it together between your fingers (if it doesn't, add a little more melted butter, 14 g / 1 tablespoon at a time, until it does).
• Press the crust evenly into the bottom and up the sides of an ungreased 9-inch / 23-cm pie plate: First make an even layer in the bottom of the pan, then press the rest of the crumbs up the sides. Sometimes I use the bottom of a small dry measuring cup to help press the crust in evenly; this is especially helpful in the corners of the pan.
• Preheat the oven to 350°F / 175°C (don't use a Baking Steel/stone when baking a crumb crust). To parbake the crust, bake (no docking or pie weights required) for 10 to 12 minutes, until it begins to lightly brown at the edges (or, for darker crumbs, smells lightly toasty). To blind-bake the crust, bake for 15 to 17 minutes, until it is deeply golden brown and/or smells toasty.
• Do Ahead: This crust is best used the day it's made but can be parbaked or blind-baked up to 1 day ahead and stored at room temperature.
• Variations:
• Mini (Two-Bite) Crumb Crusts: Grease the cavities of a mini muffin pan with nonstick spray. Crumble or spoon 15 g / 1 tablespoon of the prepared crust mixture into each of the cavities. Press each portion with your fingers to be flush against the base and up the sides, taking care to press evenly all the way around. Chill the pan in the refrigerator for 15 to 20 minutes, before baking at 350°F / 175°C for 10 to 12 minutes. Cool completely, then use a small offset spatula to unmold the shells before filling. Alternatively, the mini crusts can be frozen for 2 hours after assembling before using a small offset spatula to unmold the pie shells. Keep frozen until ready to fill.
• Unbaked Crumb Crust: For cream, chiffon, and cold-set pies, the crust doesn't need to be baked at all! After lining the pan with the crust, freeze it for at least 15 minutes before adding the filling.
• Pie Pep Talk
• What to do when a crumb crust shrinks: One of the most common problems I've seen with crumb crusts is that they can shrink or slump down the side of the pie plate when the crust is parbaked. Luckily, this is easily corrected. If you notice that your crust is starting to shrink, remove it from the oven and use a crust tamper or a small metal measuring cup to press the crust that slumped down back up the sides of the pie plate. If this happens consistently when you make crumb crusts, try tamping them down more aggressively and/or refrigerating for 30 minutes before baking.

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.

CHEERIOS PIE CRUST

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.

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.