Lemon Pie with Rice Chex Crust

Name: Lemon Pie with Rice Chex Crust
Total time: 135
Yield: 8
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 white sugar; 0.5 cup heavy cream, chilled; 1 tablespoon grated lemon zest, for garnish

Recipe by SandyG from allrecipes.com

Dessert 2 Hr. 15 Mins.

Ingredients

8 servings

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3.5 cups crispy rice cereal squares (such as Rice Chex®), finely crushed
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0.25 cup sugar
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0.25 teaspoon ground cinnamon
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6 tablespoons butter, melted
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3 large eggs
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3 egg yolks

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0.5 cup freshly squeezed lemon juice
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0.5 cup butter, cut into pieces
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0.5 cup white sugar
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0.5 cup heavy cream, chilled
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1 tablespoon grated lemon zest, for garnish

Instructions

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.