Light Frozen Lemon Pie

1½ cups Wheaties cereal, uncrushed
1/2 cup pecans, chopped
1/4 cup butter
1/2 cup light brown sugar
3 egg yolks
1/2 tsp salt
1/2 cup sugar
1/3 cup fresh lemon juice
3 dried egg whites
2 Tbsp sugar
1 cup whipping cream, whipped
Thin slices of fresh lemon

To prepare the crust:

Preheat oven to 300°F. On an ungreased cookie sheet, spread the Wheaties and pecans. Bake for 15 minutes. Bring the butter and brown sugar to a boil over low heat. Remove from heat and stir in Wheaties and pecans. Pat mixture into a lightly greased 9-inch pie pan. Cool.

To prepare the filling:

In a heavy-bottom saucepan, combine yolks, salt and gradually add sugar, beating well with a fork. Stir in lemon juice. Cook egg yolk mixture over medium-low heat, stirring constantly until mixture coats a metal spoon. Chill for 15 minutes or overnight in the refrigerator.

Beat egg whites according to the package directions, adding sugar slowly as the egg whites whip. Beat whites until stiff. Carefully fold the whipped cream and then the whites into the cooled lemon mixture.

Pour into prepared crust. Freeze until ready to serve. Garnish with fresh mint and thin slices of fresh lemon.

Makes 8 servings

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