Nut Free Pecan Pie

corn syrup

🥗Healthier: maple syrup

💰Cheaper: honey

Maple syrup offers a natural sweetness with a different flavor profile.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat crust adds fiber and nutrients.

Gather ingredients: light brown sugar, molasses, maple syrup, heavy cream, egg yolks, butter, salt, rice crisp flakes, and pie dough.

Cut 4 tablespoons of butter and place in the freezer to cool.

Preheat oven to 450 degrees Fahrenheit.

Chill pie dough in the refrigerator for at least 30 minutes.

In a pot, combine 2/3 cup maple syrup, 1 cup light brown sugar, 1/2 cup heavy cream, and 2 teaspoons molasses over medium heat.

Stir occasionally for 3-5 minutes until the brown sugar is melted.

Remove from heat and add 4 tablespoons of butter to the mixture to cool it down.

Prepare 6 egg yolks and add to the cooled mixture along with 1/2 teaspoon of salt.

Take the chilled pie dough out of the refrigerator and pour in about 1 1/2 cups of rice crisp flakes.

Pour the filling mixture over the rice crisp flakes in the pie dough.

Place the pie in the oven at 450 degrees Fahrenheit, then immediately reduce the temperature to 325 degrees Fahrenheit.

Bake for 45-60 minutes, checking for a brown crust and puffiness in the middle.

Remove the pie from the oven and let it cool for about 30 minutes.

Refrigerate the pie for 1-4 hours to set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens