Pecan-less Pecan Pie
Nut-free version of a traditional favorite. Rice Krispies replace the pecans! Great alternative for those with nut allergies, and a lot cheaper too!
- 1 (9-inch) refrigerated pie crust, unbaked (I used Pillsbury)
- 3 large eggs
- 1 cup light corn syrup (or dark if your prefer, or half and half)
- 1 teaspoon pure maple syrup (or vanilla extract)
- 1 cup sugar
- 2 tablespoons unsalted butter
- Scant 1/2 teaspoon salt
- 2 1/2 cups Rice Krispies cereal
Unroll pie crust onto waxed paper on the counter; sprinkle lightly with flour and smooth out with your hand. Place another piece of waxed paper on the top of the crust; carefully flip over and sprinkle other side with flour and smooth it out. Fit crust in pie plate and crimp edges as desired. Set aside. Melt butter then set aside to cool slightly.
Preheat oven to 340 degrees F.
In a mixing bowl, lightly whisk the eggs; whisk in the corn syrup and maple syrup or vanilla. Whisk in the sugar, melted butter, and salt. Gently fold in the cereal. Pour into pie crust.
Bake for 55-60 minutes, or until center is set when pie pan is lightly shaken. (After the first 30 minutes of bake time, cover the edges of crust with strips of aluminum foil to prevent over-browning).
Cool completely on a wire cooling rack. Serve with whipped cream or whipped topping. Cover and refrigerate leftovers, just let set out 10 minutes before serving.