Lemon Pie with Rice Chex Crust

Ingredients and Weight:

• Rice Chex Cereal: 1 box (12 ounces)
• Unsalted Butter: 1/2 cup (1 stick), melted
• Sugar: 1/2 cup
• Large Eggs: 4
• Lemon Juice: 1 cup
• Lemon Zest: 1 tablespoon
• Salt: 1/4 teaspoon
• Heavy Whipping Cream: 1 cup

Preparation Time:

20 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Prepare Crust: In a medium bowl, combine Rice Chex cereal, melted butter, and sugar. Press mixture into a 9-inch pie plate and refrigerate for at least 30 minutes.
2. Make Filling: In a large bowl, whisk together eggs, lemon juice, lemon zest, and salt.
3. Cook Filling: Pour filling into the chilled pie crust. Bake at 350°F (175°C) for 30-35 minutes, or until filling is set.
4. Whip Cream: In a separate bowl, whip heavy whipping cream until stiff peaks form.
5. Top Pie: Spread whipped cream over the cooled filling. Garnish with additional lemon zest or fresh mint leaves if desired.

Nutritional Information:

Per Slice (1/8 of pie):

• Calories: 350
• Fat: 18 grams
• Protein: 6 grams
• Carbohydrates: 40 grams
• Sugar: 25 grams

Dish Characteristics:

• Sweet and tangy lemon flavor
• Light and airy texture
• Creamy whipped cream topping
• Perfect dessert for summer or special occasions
• Suitable for American palates

User Comments:

• "This lemon pie is absolutely divine! The perfect balance of sweet and sour."
• "The Rice Chex crust adds a delightful crunch to the pie."
• "I love the light and refreshing texture of the filling."
• "This pie is a must-try for lemon lovers!"
• "It's so easy to make and always a crowd-pleaser."

Special Precautions and Tips:

• Use a glass pie plate to prevent the crust from burning.
• Let the pie cool completely before refrigerating it. This will help prevent the filling from cracking.
• Serve the pie chilled for the best flavor.