Cereal Pie Crust Recipes

CEREAL PIE CRUST

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.

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.

FRIED ICE CREAM WITH CEREAL CRUST

Steps:

• Freeze a baking sheet until very cold, at least 1 hour.
• Use a 2-inch ice cream scoop and scoop 6 balls of ice cream from your desired flavor combination onto the cold baking sheet. Freeze until the ice cream is rock solid, about 1 hour.
• Meanwhile, set up a breading station with 3 shallow dishes: Put the flour into the first dish. Beat the eggs together in the second dish. Put the cereal from your desired flavor combination into a third dish; use the bottom of a measuring cup to crush into fine crumbs.
• Remove 1 scoop of ice cream from the freezer. Coat in the flour while using your hands to shape it into a perfect ball. Dip the ball in the egg, letting any excess drip off, then coat completely in the cereal. Repeat this breading process 3 more times, and return the ball to the baking sheet in the freezer. Bread the remaining ice cream scoops. Freeze until rock solid, about 2 hours of up to overnight.
• For the fried ice cream: Fill a large heavy-bottomed pot with about 3 inches of oil and attach a deep-fry thermometer to the side. Bring to 375 degrees F over medium-high heat. Line a plate with paper towels. Remove the ice cream balls from the freezer and, careful of the hot oil splashing, gently slide them into the oil with a slotted spoon. Fry until the cereal is golden brown and crispy, about 30 seconds. The ice cream will still be frozen and easy to slice without melting. Use the slotted spoon to transfer the balls to the prepared plate and let drain. Transfer to a serving platter and serve immediately.

GLUTEN FREE PIE CRUST

Steps:

• Stir crispy rice cereal, butter, cocoa powder, and sugar together in a bowl; press into bottom of a pie pan.

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.

CORNFLAKE CRUST

Steps:

• Mix cornflakes, sugar, and butter or margarine together thoroughly. Press into an 8 or 9 inch pie plate. Chill.

CRISPY RICE CEREAL CHOCOLATE CHEESECAKE RECIPE BY TASTY

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!