Traditionally, pecan pie is a made with corn syrup and brown sugar. We wanted to make it a little healthier with sugar that is a little lower on they glycemic index for those who are watching their sugar intake. We also love the way pecan pie made with this healthy coconut sugar has a richer caramel flavor. We added a hint of brandy extract to the batter giving it a unique twist.
Our pastry chef mixes one sugar, pecan and egg mixture and then arranges exactly 50 pecans on top of that mixture in a circular pattern around the edge of the pie, as pictured. It is a dramatic and gorgeous presentation, and takes a lot less time than you think. Just pay attention that all the pecans are either all facing up or facing downward, so the look i uniform.
Panhandle Brandy Pecan Pie
1 Cup Dark Agave Nectar
1/2 cup Organic Coconut Sugar
3 Tbsp. Cornstarch
2 tsp. Vanilla
2 tsp. Brandy Extract
1 1/2 cup Chopped Pecans
50 each (about 8 oz) Whole Pecans
1 Panhandle Milling Prepared Pie Crust (see our tutorial here)
Directions: Preheat oven to 425°F. Beat eggs in a medium mixing bowl. Add the coconut sugar, agave nectar, vanilla and brandy flavor. Whisk until the coconut sugar dissolves. Add the chopped pecans. Pour pecan mixture into the prepared pie crust.
Arrange the whole pecans on top of the pie. Bake 15 minute at 425°F. Reduce the heat to 350°F and bake an additional 15-20 minutes until the edges are set and the center quivers slightly. Don’t Over-bake. Let the pie cool at room temperature about 1 hour. Keep any uneaten pie in the fridge up to 7 days.