Ingredients for Cereal Pie Crust
- Breakfast Cereal
- Butter
- ¼ cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
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How to Make Cereal Pie Crust
- Roughly crush 12 cups of Captain Crunch cereal using a food processor or by placing it in a zip-top bag and crushing with a rolling pin until you have 1 ½ cups of crushed cereal.
- In a medium bowl, combine the crushed cereal with 6 tablespoons (85g) of melted unsalted butter.
- Add ¼ cup (50g) granulated sugar and 1 teaspoon of ground cinnamon. Mix thoroughly until evenly combined.
- Press the cereal mixture firmly into a 9-inch pie plate. For an even crust, use a second 9-inch pie plate to firmly press the mixture into the bottom plate.
- Carefully remove the top pie plate to reveal an evenly distributed crust.
- Trim any excess crust from the edges.
- For unbaked crust: Chill the crust thoroughly in the refrigerator for at least 30 minutes before adding your filling to prevent sogginess.
- For a baked crust: Bake in a preheated 350°F (175°C) oven for 10-12 minutes, or until lightly golden. Let cool completely before filling.
- Fill your pre-baked and cooled crust with your favorite pie filling such as chiffon filling, Bavarian cream, gelatin whip, custard, or fruit filling. Top with sweetened whipped cream or a meringue if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
25g
Fat
36g
Carbs
2g
