Rita H.: "Jules A., I have made the pecan pie and instead o…" Read More
4Ingredients
410Calories
35Minutes

Ingredients

  • 1 refrigerated pie crust (softened as directed on package)
  • 1 cup Agave In The Raw®
  • 3 eggs
  • 2 cups pecan halves (reserving 8 for garnish)

Directions

  1. Heat oven to 375°F. Roll crust to 11 inches. Fit in bottom and up side of 9-inch tart pan with removable bottom. Trim edge. Bake 5 to 8 minutes or until beginning to brown. With back of wooden spoon, gently press out any bubbles. Meanwhile, in medium bowl with electric mixer on medium speed, beat Agave In The Raw and eggs until smooth. Stir in pecans. Pour into partially baked crust. Bake 20 to 25 minutes or until filling is set. Cool completely. If desired, garnish with whipped cream and reserved pecans.
Discover more recipes from In The Raw

NutritionView more

410Calories
Sodium6%DV140mg
Fat54%DV35g
Protein14%DV7g
Carbs7%DV20g
Fiber16%DV4g

PER SERVING *

Calories410Calories from Fat320
% DAILY VALUE*
Total Fat35g54%
Saturated Fat6g30%
Trans Fat
Cholesterol80mg27%
Sodium140mg6%
Potassium200mg6%
Protein7g14%
Calories from Fat320
% DAILY VALUE*
Total Carbohydrate20g7%
Dietary Fiber4g16%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Rita H. 21 Nov 2015
Jules A., I have made the pecan pie and instead of using corn syrup or Agave in the Raw, I used Cane Sugar Syrup. It did not have the sickly sweetness of corn syrup, but tasted a lot more natural. My husband would never eat pecan pie before, but even he liked it with the Cane Sugar Syrup.