Preheat oven to 375ºF. In a food processor blend together cereal, sugar, and butter untilvery finely ground. (See recipe notes for by hand method)
Dump into a 9” pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan.
Bake for 11-12 minutes and cool at least 15 minutes before filling.
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frequently asked questions:
CAN I use other Chex cereals?
Corn and rice Chex are both gluten free. You may substitute other flavors, like chocolate, honey nut, vanilla, or cinnamon, but look for GF label to make sure they are safe.If you are using a flavored Chex cereal, instead of rice or corn, omit the sugar from the recipe so the pie crust isn't overly sweet. Alternatively, use this recipe with any type of gluten free cereal.
Can this be a no bake pie crust?
Yes and no. If the filling is cold and the pie will be refrigerated, you could forgo baking the crust first. Refrigerate the crust until cold, then fill. However, the crust stands up to slicing and serving better if it has been baked first.
Do I need a food processor to make this recipe?
No. Use a powerful blender, such as a Vitamix or BlendTec, or mix by hand. For the by hand method, crush the cereal finely first, by placing it in a ziplock bag and smashing with a rolling pin or mallet. You'll want to make sure the cereal is very finely crushed so it holds together.Place crushed cereal, melted butter, and sugar in a bowl and mix with a wooden spoon. Proceed with the recipe as follows.
Can I make this dairy free?
Yes. In place of the melted butter use ghee or melted coconut oil.