LEMON PIE WITH RICE CHEX® CRUST

Lemon Pie with Rice Chex® Crust image

A flourless crust is a Passover tradition. It's said that when the Jews escaped from slavery in Egypt, they left so quickly they couldn't wait for their bread to rise. Ever since then, they've marked that exodus by baking without flour and leavening agents like yeast.

Provided by SandyG

Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes

Time 2h15m

Yield 8

Number Of Ingredients 11

Ingredients

3 ½ cups crispy rice cereal squares (such as Rice Chex®), finely crushed
¼ cup sugar
¼ teaspoon ground cinnamon
6 tablespoons butter, melted
3 large eggs
3 egg yolks
½ cup freshly squeezed lemon juice
½ cup butter, cut into pieces
½ cup white sugar
½ cup heavy cream, chilled
1 tablespoon grated lemon zest, for garnish

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Stir cereal, sugar, and cinnamon together in a bowl; stir in melted butter until mixture is thoroughly moistened. Press mixture onto bottom and up sides of a 9-inch pie plate using a small, dry measuring cup. Bake in preheated oven until crust is browned and crisp, about 17 minutes. Transfer to a wire rack and let cool 15 minutes.
Whisk whole eggs, yolks, lemon juice, butter, and sugar together in a heat-proof bowl set over a pan of simmering water. Whisk until egg mixture is as thick as honey, 5 to 8 minutes. Remove from heat and strain mixture through a fine-mesh sieve into a bowl. Let cool 30 minutes.
Beat heavy cream in a bowl with an electric mixer at medium speed until stiff peaks form; gently fold into lemon mixture. Spoon into pie crust and chill 1 hour. Sprinkle with lemon zest.

Nutrition Facts : Calories 351.3 calories, Carbohydrate 21.4 g, Cholesterol 212 mg, Fat 29 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 17.3 g, Sodium 178.8 mg, Sugar 19.4 g