Thursday, August 3, 2017

Lemon Pie with a Chex Cereal Crust

Here's an interesting recipe for a Pie with a Rice or Corn Chex Cereal Crust.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" Pie Pan
A Fine Mesh Sieve to Strain the Filling.
A Hand Held Electric Mixer for the Whipped Cream.

To make the Crust:
3 1/2 C of finely crushed Rice or Corn Chex Cereal
1/4 C Granulated Sugar
1/4 tsp Cinnamon
12 TBS Butter, melted

Mix all ingredients together in a Large Mixing Bowl.
Press into the Pie Pan. on the bottom and up the sides.
Bake for 17 minutes.
Remove Pan to a Rack to Cool Completely.

To make the Filling:
3 Eggs
3 Egg Yolks
1/2 C Fresh Lemon Juice
8 TBS Butter, chilled and cubed.
1/2 C Granulated Sugar
1/2 C Heavy Cream
1 tsp Confectioner's Sugar
1/2 tsp Vanilla
Zest of 1 Lemon

In a Glass Heat Proof Bowl over a Saucepan of Simmering Water:
Lemon Juice
Whisk constantly until Butter is melted and the mixture begins to thicken. (5 - 8 minutes)

Remove from Heat.
Place a Sieve over a Bowl and Strain the Filling.
Set aside to cool completely.

In a Medium Mixing Bowl with the Electric Mixer:
Heavy Cream
Confectioner's Sugar
Beat to Stiff Peak.
Fold by hand into the Lemon Filling Mixture.

Spoon into the Crust.
Refrigerate for 1 hour.

Just before serving, evenly sprinkle Lemon Zest over the Pie.

Peace in the Kitchen!

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