Easy Lemon Pie with Grape-Nuts Crust

This recipe for Easy Lemon Pie uses Grape-Nuts cereal and apple juice for the sweet crust and is topped with a luscious homemade lemon filling.

Lemon pie with Grape Nuts crust on a plate.

This recipe for Easy Lemon Pie is a new take on the classic dessert favorite. Not only does it have a crust made from Grape-Nuts cereal and apple juice, but it also has a luscious homemade lemon filling that will remind you why this dish has been so popular since the early 20th century!

This shop is part of a social shopper marketing insight campaign with Pollinate Media Group® and Post Pebbles, but all my opinions are my own. 

This pie may not be as old-fashioned as some recipes are today, but don’t let that stop you from giving it ago yourself! This twist on the traditional lemon tart uses Grape Nuts cereal and Apple Juice in place of flour for both crispy texture and subtle sweetness

Did you know that Grape-Nuts has been used for years in pie crusts? Grape-Nuts itself has been around for more than 100 years.

Box of Grape Nuts.

A Tidbit About the Name

Grape-Nuts actually contains neither grapes nor nuts. It’s made from natural wheat and barley. So, why is it called Grape-Nuts? As with many great emblems in history, there are two versions of the story.

One says that Mr. Post believed glucose, which he called “grape sugar,” formed during the baking process. This, combined with the nutty flavor of the cereal, is said to have inspired its name. Another explanation claims that the cereal got its name from its resemblance to grape seeds, or grape “nuts.”


This pie is really easy to make with the following ingredients:

  • 1 cup Grape-Nuts Cereal
  • ¼ cup frozen apple juice concentrate thawed
  • 14 ounces sweetened condensed milk
  • 2 large eggs
  • Juice from 3 lemons + zest from one of them
  • Whipped cream for garnish
Grape Nuts, apple juice, eggs, condensed milk, and three lemons.


Just take a cup of Grape-Nuts and place it in your food processor. Pulse until it becomes fine and crumbly. Don’t worry about having some nutty bits left behind.

Grape Nuts in a food processor.

Next, add ¼ cup of thawed apple juice concentrate and pulse some more until the cereal is moist.

Grape Nuts and apple juice in a food processor.

Spread the cereal out in a pie pan that has been lightly sprayed with non-stick spray. Be sure to cover the entire bottom and about halfway up the sides. Now it gets baked for only 5 minutes in an oven that has been preheated to 350 degrees.

Grape Nuts crust in a pie pan.

While the crust is baking, combine a can of sweetened condensed milk, 2 eggs, the zest from one lemon and the juice from three lemons.

Eggs and cream in a glass mixing bowl with a whisk.

Pour this creamy mixture into the prebaked pie crust and bake for another 15 minutes.

Lemon filling in a Grape Nuts pie crust.

Allow the pie to cool and then refrigerate it for a couple of hours.

Recipe Notes

Can’t find frozen apple juice? You can make your own concentrate by boiling one cup of apple juice over medium-high heat until it cooks down to ¼ cup. Allow it to cool before using it in this recipe.

Lemon pie with Grape Nuts crust on a plate.

Easy Lemon Pie with Grape-Nuts Crust Recipe

This tasty pie is made with a homemade crust made from Grape-Nuts.
4.58 from 7 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 421kcal


  • 1 cup Grape-Nuts Cereal
  • ¼ cup frozen apple juice concentrate thawed
  • 14 ounces sweetened condensed milk
  • 2 large eggs
  • Juice from 3 lemons + zest from one of them
  • Whipped cream for garnish


  • Preheat oven to 350 degrees. Lightly spray glass pie pan with non-stick spray and set aside.
  • Place cereal in food processor and pulse until it is fine. There will still be some nutty bits. Add thawed apple juice and pulse until combined. Use a spatula to scrape sides of food processor and ensure that all of the cereal is moistened.
  • Place mixture in bottom of pie pan and pat out until the bottom is covered as well as half way up the sides. Bake for 5 minutes.
  • Meanwhile, combine condensed milk, eggs, lemon juice and zest with whisk until well blended. Pour into prepared pie crust and bake for 15 minutes.
  • Allow to cool completely and then refrigerate for a couple of hours. Best served cold.
  • Garnish with whipped cream, if desired.


You can make your own concentrate by boiling one cup of apple juice over medium-high heat until it cooks down to ¼ cup. Allow it to cool before using it in this recipe.


Serving: 1 | Calories: 421kcal | Carbohydrates: 75g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 93mg | Sodium: 252mg | Fiber: 4g | Sugar: 57g
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Slice of lemon pie with whipped cream on top.

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  1. The notes say to boil 1 cup down to 1 and 1/4 cup? I’m guessing it’s 1 and 1/4 cups down to 1 cup..

    1. Thank you for catching that error. I have corrected it to say to boil it down from 1 cup to ¼ cup. Boiling it down evaporates the water in the juice leaving a more concentrated solution.

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