Agave Nectar Pecan Pie
What are the two best days of the year? Thanksgiving and the day after Thanksgiving, because nothing beats the food and the leftovers. Case in point: for lunch, I filled a bowl with homemade noodles, mashed potatoes, gravy and turkey. Carb. Overload. I digress…Yes, Thanksgiving was filled with all the things I love, and then some: family, homemade food, photography, blogging, candlelight Thanksgiving dinner, football and sugar-free baking. I couldn’t have asked for a more perfect day. I baked this scrumptious agave nectar pecan pie in the morning, and I spent the afternoon with my Pampa (that’s the equivalent of ‘grandpa’ for most of you) taking photos of the pie and sharing our love of photography.
Pecan pie, my absolute favorite holiday dessert, has been absent from my plate for the past three years because no one could figure out how to make it sugar free. Typically, pecan pie is made with corn syrup, which isn’t very healthy or forgiving to blood sugar levels. This year, however, I was determined to find a substitute. The answer? AGAVE NECTAR. And everyone in my family agrees that this pecan pie trumps our traditional pecan pie recipe. Once more, no one could tell that it was sugar free. A testimony from my younger sister pretty much sums this pie up: “I used to not like pecan pie, but now, it’s seriously my favorite.”
In order to give this pie a beautiful, rustic look, I purchased festive fall piecrust cutters, and used these cutouts to adorn the edges and top of the pie. They’re super easy to use, and are a perfect finishing touch to an already simple yet elegant pie. I also got an Emile Henry Pie Dish, and I am in love.
A note about the ingredients: For brown sugar substitute, I use Ideal No Calorie Brown Sweetener. This is made from a sugar alcohol, has zero calories, and is low in carbohydrates. It also doesn’t have a bad aftertaste. In terms of agave nectar, I use Madhava Light Agave Nectar, which has a mild and subtle flavor.
A note about the pie: Let’s face it; pie crust is rarely ever low in calories and fat, and the same goes for this piecrust. If you are watching your calorie and fat intake, try using less piecrust. In the meantime, I’m trying to develop a healthier pie crust. Wish me luck and stay tuned!
|Per Serving (14 slices)||277||20 g||29 g||2 g||14 g||4 g|