Gluten Free Lemon Meringue Pie

Step 1: Heat oven to 350 degrees Fahrenheit.

Step 2: Spray 9 inch glass pie plate with cooking spray (without flour).

Step 3: Place cereal in food processor; cover and process until crushed.

Step 4: Add remaining crust ingredients; cover and process until crumbly.

Step 5: Press mixture into pie plate, starting in center and pressing up side.

Step 6: Bake 15 minutes or until golden brown.

Step 7: Cool completely on cooling rack.

Step 8: In a 3 quart saucepan, beat egg yolks, water, 1 cup granulated sugar, the lemon juice and cornstarch with whisk until well blended.

Step 9: Cook on high heat, stirring constantly with whisk until well blended.

Step 10: Cook on high heat, stirring constantly with whisk until thickened.

Step 11: Remove from heat; stir in oil until incorporated.

Step 12: Pour filling into crust.

Step 13: In medium bowl, beat egg whites with electric mixer on high speed until soft peaks form.

Step 14: Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.

Step 15: Spoon meringue onto hot filling, spreading to edges to seal.

Step 16: Bake 15 minutes or until meringue is golden brown.

Step 17: Cool on cooling rack 30 minutes.

Step 18: Refrigerate for 2 to 3 hours before serving.