I’m working with Post Cereal’s Honeycomb to create a few recipes, this is a sponsored post. This first recipe was the first step in my big recipe. Honeycomb is inviting you to “think biggerer” when it comes to breakfast. We want to bring Honeycomb back to the table for a bigger breakfast option. However, bigger is not enough, you need to think “biggerer” than ever before. Which is one of the reasons why this is going to be a two part post. The first is our Honeycomb pie crust recipe. Once you have this recipe you could go in any direction you want.
Honeycomb Pie Crust Recipe:
4 cups Honeycomb cereal
1/2 cup butter melted
(no sugar is needed because Honeycomb cereal combines sweetened corn and unique hexagonal shapes with big honey flavor, making it a kid’s staple for kids and cereal lovers nationwide)
Heat oven to 350
For best results combine the cereal and butter in a food processor.
(Today I just crushed the cereal in a plastic bag)
Then flatten in a pie tin or oven safe baking dish
Bake for 20 – 30 minutes (depends on how thick your crust ends up, basically as soon is it is golden brown take it out to cool). Letting it get golden brown lets it keep that big honey flavor and big crunch to make it the perfect breakfast option.
Stay tuned for our finished recipe as we turn this amazing Honeycomb Pie Crust into an even “biggerer” snack time option.
Here are a few ideas on how to best use this Honeycomb pie crust recipe:
Turn the crust into a quiche.
Turn the crust into an apple pie.
Turn the crust into a yogurt topping.