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Lemon Pie with Rice Chex Crust
Lemon Pie with Rice Chex Crust
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Prep Time:
29 minutes
Cook Time:
25 minutes
Total Time:
135 minutes
Decadent lemon pie with rice cereal crust – perfect for special occasions.
Ingredients:
  • 3.5 cups crispy rice cereal squares (such as Rice Chex®), finely crushed
  • 0.25 cup sugar
  • 0.25 teaspoon ground cinnamon
  • 6 tablespoons butter, melted
  • 3 large eggs
  • 3 egg yolks
  • 0.5 cup freshly squeezed lemon juice
  • 0.5 cup butter, cut into pieces
  • 0.5 cup heavy cream, chilled
  • 1 tablespoon grated lemon zest, for garnish
Instructions:
  • Preheat the oven to 350°F (175°C).
  • Combine cereal, sugar, and cinnamon in a bowl, then mix in melted butter until well combined. Press mixture into a 9-inch pie plate using a small measuring cup. Bake until crust is golden and crispy, about 17 minutes. Let cool on a wire rack for 15 minutes before serving.
  • Combine whole eggs, yolks, lemon juice, butter, and sugar in a heat-proof bowl placed over a pan of simmering water. Whisk until the mixture thickens to the consistency of honey (about 5 to 8 minutes). Remove from heat, strain through a fine-mesh sieve into a bowl, and let it cool for 30 minutes.
  • Whip heavy cream in a bowl with an electric mixer until stiff peaks form. Fold into lemon mixture, spoon into pie crust, and chill for 1 hour. Sprinkle with lemon zest before serving.

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