Lemon Pie with Rice Chex Crust Recipe

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.