Rachael Ray: Grant’s Nut-Free Pecan Pie Recipe

Rachael Ray: Grant’s Nut-Free Pecan Pie Recipe

Grant, a member of Rachael’s culinary team, wanted to help her satisfy dessert requests for those with common allergies. First, Grant wanted to share a recipe for all those who can’t have nuts: a Nut-Free Pecan Pie. It sounds crazy right? But this recipe really works! Especially with the homemade pie dough, that is actually incredibly easy to make! Grant showed how to easily make a homemade pie dough that can take your recipe to the next level!

If you want to enjoy a Pecan Pie without the nuts, try this great recipe! Get started by clicking next page.

Rachael Ray: Grant’s Nut-Free Pecan Pie Recipe Ingredients

For the Pie Crust:

• 1 tbsp sugar
• 1/2 C butter – diced and frozen
• 1 1/2 C flour
• 1/2 tsp salt

for the Pie Filling:

• 1 tsp maple syrup or vanilla extract
• 1 C sugar
• 1/2 tsp salt
• 1 C corn syup
• 3 eggs – beaten
• 2 tbsp melted butter or canola oil
• 2 C crispy rice cereal

Rachael Ray: Grant’s Nut-Free Pecan Pie Recipe Directions

For the Crust:

1. Put the flour, salt, and sugar in a food processor and pulse three times to blend
2. Add the butter and pulse three more times
3. Keep pulsing while pouring in the water
4. Turn the dough out into some plastic wrap
5. Wrap tightly and put in the fridge

1. Preheat oven to 350 degrees
2. In a bowl, mix together corn syrup, maple syrup or vanilla, and the eggs
3. Mix until smooth
4. Add in the sugar, melted butter or oil, and the salt
5. Once mixed, fold in the cereal, but try not to crush them too much
6. Remove the dough from the fridge and roll out to fit a 9-inch pie plate or pie tin
7. Press the dough to cover the surface of the pie tin, then trim and crimp the edges
8. Pour the filling mixture into the pie crust
9. Bake for 60 minutes or until the filling has risen and is brown on top