Crust Preheat oven to 325˚F. Grind Nutty Rice cereal in food processor until breadcrumb size. Transfer Nutty Rice to bowl and combine with other ingredients. Grease pie plate(s) and press Nutty Rice Cereal mixture into pan(s) making sure to cover bottom and sides. Bake crusts for 10-12 min at 325˚F. Let cool before filling. Makes 2 8″ pie crusts or 1 crust and optional topping*. * Toast remaining mixture in a non-stick sauté pan until golden brown. Sprinkle on top of a filled pie. Filling Preheat over to 350˚F. Combine cream cheese, xylitol, egg, vanilla and milk. Blend until smooth. Pour blended pie filling into prepared crust and bake for 20 minutes. Let cool in refrigerator for 20 minutes. Fruit Glaze Yields: 1 1/4 cup glaze Blend the xylitol, Agar, and tapioca together. Add the water or fruit juice until blended. Stirring constantly, over medium heat, bring to a boil. Reduce heat to a simmer and continue cooking for 1 minute. Cool slightly (about 1 minute). Spoon glaze over berries and gently toss to coat (may have glaze to spare). Spoon coated berries on top of the prepared pie. Refrigerate 2-3 hour before eating. Pie is best eaten the same day. Feel free to use other fruit too, like peaches or cherries. If using apples or pears, par-cook them first before adding the glaze.