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.
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