| Level: | Easy |
| Total: | 3 hr 50 min |
| Prep: | 20 min |
| Inactive: | 2 hr 30 min |
| Cook: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 1 Best Pie Crust Ever, recipe follows
- 3/4 stick unsalted butter
- 1 1/4 cups light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon grated orange zest
- 1/4 teaspoon salt
- 3/4 cup agave nectar
- 3 large eggs
- 2 cups pecan halves (1/2 pound)
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled, cut into small pieces
- 3 tablespoons solid vegetable shortening, chilled, cut into small pieces
- 4 tablespoons (or more) ice water
Instructions
- Preheat the oven to 350 degrees F with a baking sheet on the middle rack.
- Roll out the pie dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round. Fit into a 9-inch pie plate and trim the edge, leaving 1/2-inch overhang. Fold the overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick the bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze for 15 minutes).
- Meanwhile, melt the butter in a small, heavy saucepan over medium heat. Add the brown sugar, whisking until smooth. Remove from the heat and whisk in the vanilla, zest, salt, and agave nectar. Lightly beat the eggs in a medium bowl, then whisk in the butter and brown sugar mixture.
- Put the pecans in the pie shell and pour the butter and brown sugar mixture evenly over them. Place on the hot baking sheet and bake until the filling is set, 50 minutes to 1 hour. Cool for 1 hour before slicing and serving.
- Blend the flour, sugar, and salt in a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal. Drizzle 4 tablespoons ice water over the mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather the dough into a ball and flatten into disk. Wrap in plastic. Chill 1 hour.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 732 |
| Total Fat | 44 g |
| Saturated Fat | 14 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 5 g |
| Sugar | 58 g |
| Protein | 8 g |
| Cholesterol | 115 mg |
| Sodium | 258 mg |
Reviews
This pie is epic. I’ve made this recipe multiple times. It’s an absolute fave in my house. I’ve brought it to cookouts and pot lucks, holiday parties and to work events and it is always the first to go! It bakes up beautifully. The agave gives a less syrupy flavor that leaves the filling more lush. It’s equally delish with no orange zest. The nuts brown on top creating a candy crusted effect that is divine. I LOVE Aarón’s pie crust. It’s my go-to crust. I make it in my ninja blender and it’s reliable even in the desert and at high altitudes. I substitute coconut oil for the shortening which I measure soft (room temperature) and then freeze before pulverizing in the blender. Delicate. Flakey. Baked at my house many times per year!
I looked at lots of recipes for pecan pie that did not include corn syrup and settled on this one as it uses 2 cups of pecans instead of just 1, agave syrup instead of honey or maple syrup (which I think would strongly affect the flavor) and extra vanilla. It was fantastic, although I did omit the orange zest.
Amazing !!! my kids loved it!!
Delicious! I made with Blue Agave nectar and more zest, plus a bit of cinnamon! What is the nutrition breakdown ?
Thank you!
This recipe is now “10 stars” because I added a splash of scotch to the mixing bowl.
Amazing and easy. I’d use 1/2 of the orange zest next time though.
delicious!
Different!
As a Type-2 diabetic, I was looking for something to make for dessert on Thanksgiving. I love Pecan Pie, and when I saw this recipe used agave syrup, I thought I would give it a try, since it is low on the glycemic scale. I read a review by another diabetic who substituted the brown sugar for Splenda brown sugar. I decided to do that as well. I made the recipe as directed, except I used 1/2 cup plus 2 heaping TBSP. of the Splenda. I browned my butter before adding it to the other ingredients, to give the filling more depth of flavor. I have to say I love this pie and the hint of orange is so refreshing. I will make this pie again and again. Thanks you Aaron!
Delicious! I made this for Thanksgiving last year and it is just right. Not too sweet (I can’t stand too sweet and we could taste all the flavors the nuts, crust, orange, everything (whereas too sweet you can just taste sweet. I’m convinced its the Agave and combination of orange. I’ve never used agave before, but I’m glad I did. This is my go-to pecan pie recipe from now on. Thank you Aaron!!