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Lemon Pie with Rice Chex® Crust


"A flourless crust is a Passover tradition. It's said that when the Jews escaped from slavery in Egypt, they left so quickly they couldn't wait for their bread to rise. Ever since then, they've marked that exodus by baking without flour and leavening agents like yeast."
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2 h 15 m servings 351 cals
Original recipe yields 8 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.


  • Cook's Note:
  • If you prefer a non-dairy dessert, swap in margarine or coconut oil for the butter in the crust and filling, and just skip folding in the whipped cream (filling will be more like lemon curd than chiffon).

Nutrition Facts

Per Serving: 351 calories; 29 g fat; 21.4 g carbohydrates; 3.7 g protein; 212 mg cholesterol; 179 mg sodium. Full nutrition

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Read all reviews 5
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Contrary to All Recipe's misleading recommendation, Jews cannot eat this for passover. Rice Chex is not kosher for Passover by any kosher standards. It's not just a matter of rice being kitni...

This recipe, as printed in the magazine, differs slightly. The magazine says 3-1/2 cups Rice Chex, finely crushed. The recipe on the web site says 3-1/2 cups Chex "squares", finely crushed. W...

The crust was just crumbs after baking; it didn't hold together at all. The filling was very good. I don't even know how to modify the crust to improve it, so I probably won't make it again. ...

This was a very tasty recipe. The crust falls apart, however. I think that I would add a little more butter next time. The filling was delicious!!

This review is just for the crust. I needed a gluten-free crust to use with a creamy lemonade pie that I frequently make. The crust was very tasty. Will definitely make again.