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Kellogg's

Kellogg's Corn Flakes Honey Crunch Pecan Pie

Adapted from the original Kellogg's Kellogg's Corn Flakes cereal packaging. Back of the Bag is not affiliated with Kellogg's.

"The secret to the crunch is the corn flakes"

Prep 15 min Cook 55 min 8 servings
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Kellogg's Corn Flakes Honey Crunch Pecan Pie

The Story

This recipe first appeared on the back of Kellogg's Corn Flakes boxes in the mid-1960s to offer a textural twist on the standard Southern pecan pie. By incorporating crushed cereal into the filling and the topping, the brand successfully marketed the cereal as a versatile baking ingredient rather than just a breakfast staple. It became a holiday favorite for families looking for a 'lighter' crunch than traditional dense corn syrup fillings.

From the back of Kellogg's Corn Flakes cereal — since 1964

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 1 cup Karo Light or Dark Corn Syrup
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup Kellogg's Corn Flakes cereal, slightly crushed
  • 1 unbaked 9-inch pastry shell

Directions

  1. 1

    Preheat oven to 350°F.

  2. 2

    In a large bowl, beat eggs slightly.

  3. 3

    Add sugar, corn syrup, melted butter, and vanilla; stir until well blended.

  4. 4

    Stir in the chopped pecans and the crushed Kellogg's Corn Flakes cereal.

  5. 5

    Pour the mixture into the unbaked pastry shell.

  6. 6

    Bake for 45 to 55 minutes, or until a knife inserted halfway between the center and the edge comes out clean.

  7. 7

    Cool completely on a wire rack before serving.