LEMON CRUNCH PIE

FILLING:
1 (4 ounce) package lemon pie filling mix
1/2 cup granulated sugar
2 cups water, divided use
1 egg
2 tablespoons lemon juice (fresh is best)
CRUNCH MIX:
1/2 cup butter or oleo
3/4 cup brown sugar
1 1/2 cups Quaker Harvest Crunch Cereal, original blend
1 cup flour
2/3 cup coconut
1/4 teaspoon salt

Preheat oven to 350. Pan size: 8-inch square (ungreased).

PREPARE FILLING:
Combine pie filling mix, sugar, and 1/4 cup of water in a saucepan; blend in egg Add remaining water and cook according to directions on package.

Stir in lemon juice and cool slightly.

PREPARE CRUNCH:
Cream butter and brown sugar together.

Toss cereal, coconut, flour and salt together. Add to butter/sugar mix and blend until crumbly.

ASSEMBLE PIE:
Press 1/3 of the crunch mixture into bottom of an ungreased 8-inch square pan.

Spread lemon filling over bottom layer.

Squeeze handfuls of crunch mixture together and break into large pieces over the surface of the filling to form chunky topping.

BAKE:
Bake for 30-35 minutes until golden brown. Cool slightly and serve.

Servings: 8