Reduced-Sugar Pecan Pie
Agave nectar replaces the corn syrup in this pie, reducing the sugar without reducing the flavor!
Serves: 8Hands-on: 15 minutesTotal: 2 hours 40 minutesDifficulty: Medium
- 1¼ cups all-purpose flour
- 1 Tbsp. granular sucralose
- ½ tsp. salt
- 3 Tbsp. unsalted butter, cubed and chilled
- 3 Tbsp. skim milk
- 3 Tbsp. ice water
- 3 Tbsp. all-purpose flour
- ½ cup granular sucralose
- 3 eggs
- 1 cup dark agave syrup
- ¼ tsp. salt
- 2 Tbsp. butter, melted
- 1 tsp. vanilla
- 1½ cups coarsely chopped pecans
- For the dough: In a large bowl, whisk together the flour, sucralose, and salt. Add the butter and rub it into the flour until the mixture looks like coarse sand. Add milk and 2 tablespoons of water. Mix until the dough forms a rough ball. Add more water, 1 tablespoon at a time, if needed.
- Turn the dough out onto a lightly floured surface and form into a disc. Wrap in plastic and chill for at least 30 minutes or up to 3 days.
- Remove dough from the refrigerator for 10 minutes to warm up. Roll out on a lightly floured surface to a ⅛" thick, 12" circle, turning the dough often to make sure it does not stick. Dust the surface with additional flour if needed. Fold one disc of dough in half and place into a 9-inch pie plate. Unfold and carefully press the dough into the pan. Use kitchen scissors or a paring knife to trim dough to 1" from the edge of the pie plate. Fold dough under the edge and crimp. Chill until ready to use.
- Heat the oven to 350°F.
- Whisk together the flour and sucralose. Add the eggs, agave syrup, salt, butter, and vanilla. Whisk until smooth.
- Spread the pecans into the crust in an even layer. Pour the filling over the pecans and tap the pie gently on the counter to release any air bubbles.
- Place the pie on a baking sheet and bake for 45 to 55 minutes, or until the filling is puffed all over and set. Cool to room temperature before serving.