Think pie is too complicated? Well, enjoy lemon meringue pie in puppy chow form. All that lemon flavor with minimal effort. #dangerous
Like my #dangerous hashtag? Lately I’ve been finding all sorts of things that are #dangerous. S’mores Oreos, for one. The new coffee shop that is getting REALLY close to being completed in my library, for two. Seriously–I can see it from my office window. It’s like 30 steps away. I won’t even have to walk across campus! I see a lot of $3.80 caramel lattes in my future. [Yes, I have the price of a latte on campus memorized.] And this tasty treat, for three. Cause I love me some lemon meringue pie, but it’s kinda complicated. Crust, filling, meringue… all that jazz. And dishes, dishes, dishes! Now I can have all the taste with almost none of the work. #Dangerous, I say!
Lemon Meringue Pie Puppy Chow is sort of a random recipe to make at the end of August, I realize. This time of year is all about getting the last dose of summer in before pumpkin and apple season hits. But lemons are citrus fruits, and citrus fruits remind me of summer [even though they’re really a winter fruit, right?], and lemons are sunshine-y yellow and happy! Plus, puppy chow is a no-bake treat… the perfect sweet that doesn’t heat up your kitchen. Score! So this puppy chow totally makes sense. And is delicious. Did I say that yet? It’s sweet and tangy and sugary… an always addictive snack mix. This version has white chocolate in it too. Mmmm!
But I must admit that I have a secondary motive [besides summery no-bake deliciousness] for making this treat. Lemon Meringue Pie was also the recipe of choice for this month’s edition of #bookclubcookbookCC, a cooking project I am part of this year. See here for more details! Andrea at Adventures in All Things Food hosted. She invited us to read A Walk in the Woods by Bill Bryson and make a Very Yellow Lemon Meringue Pie with her. I didn’t make a pie… and I didn’t get to reading the book [though I did check it out from the library, so maybe I will soon]. But I hope Andrea, the rest of the cooking group, and all of YOU lovely readers enjoy this lemony puppy chow. Who doesn’t like puppy chow? And this fun lemon twist will make anyone smile! Enjoy, and be sure to scroll down to enter the giveaway to win a copy of The Book Club Cookbook for yourself! 🙂
one year ago: Minty Turkey Meatballs with Quinoa
two years ago: Roasted Peach Muffins with Cinnamon Streusel
three years ago: Brown Rice, Feta, and Tomato Salad
four years ago: Whole Wheat Zucchini Banana Chocolate Chip Muffins
five years ago: Peanut Butter Fingers
Lemon Meringue Pie Puppy Chow
adapted from Living Locurto
- 9 cups Chex cereal
- 11.5 ounce bag white chocolate chips
- 1/4 cup butter or oil
- zest of 1 lemon
- 2 tablespoons lemon juice
- 2+ cups powdered sugar
- 2 cups Golden Grahams cereal or equivalent broken graham crackers
Place Chex cereal in a large bowl. Combine white chocolate and butter/oil in a medium bowl and microwave on 50% power in 30 second increments until chocolate melts. Stir well between each round in the microwave.
When chocolate is melted, add lemon zest then slowly pour in lemon juice, gently stirring to combine. If juice is too cold then the chocolate can start to seize up, so be careful. When combined, pour over Chex and fold together.
Transfer mixture to a gallon size ziptop bag, then add 1 cup powdered sugar. Seal and shake to combine. Add an additional cup powdered sugar and repeat. If you want more powdered sugar in the mix or you want to fully coat the cereal, you may need to add more–another cup or so. Spread mixture on a large baking sheet or a piece of wax paper to allow chocolate to harden. When chocolate has set, mix in Golden Grahams/graham cracker pieces.
Note: Unlike regular puppy chow, this is best the day it is made… so it may not be a great recipe for making ahead. It’s definitely still edible [and enjoyable] for 4-5 days but because of the fresh lemon zest and juice you’ll want to eat it quickly.
*Disclosure: Andrea received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp to use in this year-long project plus the opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.