<<Disclaimer: Verify this information before applying it to your situation.>> I adapted the recipe I found on an old box of Shirriff Lemon Pie Filling and got good results. The only thing I found was that the crust probably could have used more butter or adhesive, it could be that I didn't let it cool long enough, it looked to good. The next day the crust was much firmer. Lemon Chiffon Pie ----------------- 2 cups GF Corn flakes crushed (I used Natures Path - Honey'd Cornflakes**) (makes approximately 1 cup crushed, could use more for a thicker crust) 1/2 cup finely chopped pecans 2 tbsp sugar 1/4 cup melted butter/margarine Shirrif Lemon Pie filling 1/3 cup cold water 2 eggs yolks (save the whites) 2 cups boiling water 1 tbsp butter 2 egg whites 2 tbsp sugar 1. Combine the crushed cereal with pecans, and 2 tbsp sugar. Stir in melted butter. Set aside 2 tbsp for garnishing finished pie and press remaining mixture evenly around side and base of a 9" pie plate. 2. Bake at 400F (200C) for 5-6 minutes. Chill. 3. Prepare pie filling according to package. Let cool 10 minutes stirring occasionally. 4. Meanwhile beat egg whites until soft peaks form, beat in 2 tbsp sugar until stiff peaks form. Gently fold eggs into pie filling. 5. Spoon into pie shell and garnish with reserved crumbs. Chill 2-3 hrs before serving. ps. I've also just made plain lemon meringue pie with this crust and it tastes wonderful. I have never been a pie pastry person and even without being celiac I wish I had known about this crust years ago. The kids thought the lemon was a bit tart for them so next time I think I will try a banana cream pie with this crust. Karen, Edmonton, Alberta, Canada [log in to unmask]