CEREAL PIE CRUST
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
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
THE ULTIMATE KEY LIME PIE
Provided by David L. Sloan
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Make the graham cracker and cereal crust:
- Arrange a rack in the middle of the oven and preheat to 350°F.
- Spray a 9-inch pie plate liberally with nonstick vegetable-oil spray.
- In a medium bowl, stir together the graham cracker crumbs, honey-nut cereal crumbs, and brown sugar. Drizzle with the melted butter and stir until well combined. Press the mixture evenly onto the bottom and up the sides of the prepared pie plate and refrigerate for 30 minutes.
- Make the filling:
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks for 1 minute. Add the sweetened condensed milk and beat until pale and aerated, about 6 minutes. Add the ice cream and beat until smooth then add the lime juice and beat until combined. Pour the filling into the pie shell and bake until just set in the center, about 12 minutes. Transfer to a wire rack to cool completely then freeze until chilled through, at least 1 hour. DO AHEAD: The pie can be baked and kept in the freezer, well wrapped, up to 3 days.
- Garnish and serve:
- Remove the pie from the freezer and thaw in the refrigerator for 20 minutes prior to serving.
- In a medium bowl, combine the heavy cream and sugar and whip until soft peaks form. Cut the pie into slices and top each with a dollop of whipped cream.
HONEY PIE
A hint of honey flavors this old-fashioned honey custard pie that comes together quickly with simple ingredients. Don't be afraid of blind-baking the crust, it's easy to do. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Top each serving with optional toppings as desired. Refrigerate leftovers.
Nutrition Facts : Calories 374 calories, Fat 17g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 375mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.
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