Pecan Pie with Agave Nectar

I’ve been holding onto this recipe for a very long time now with every intention of whipping it up and posting it. Thanksgiving was the perfect time for me to make it so now I have pictures to accompany this fantastic and slightly original pie recipe.



Agave nectar, for those of you who are not familiar with it, is sugar that comes from the Cactus. The nectar is slightly thinner than honey, 1 ½ times sweeter than sugar, and has a lower glycemic index. So, all in all, it’s great to have around your kitchen.

Now let’s talk pie dough. There are lots of recipes out there and most consist of the same ingredients: water, butter, and flour. This one though, has the added kick of vodka. I read about this recipe a while ago in a Better Homes and Garden. It said the vodka would make the pie flaky. IT DID! Greatest culinary trick I’ve learned in a long time.



Tart shell

1 cup (250 g) cold butter, cut into pieces

1 tbsp sugar powdered sugar

2 cups flour

1 tsp salt

¼ cup cold water

¼ cup vodka (I used Absolut)


  1. In the bowl of a food processor, combine the flour, the sugar, the salt, and all the pieces of butter. Process until the mixture is crumbly.
  2. With your fingers, press it into a ball and wrap it up in plastic wrap.
  3. Refrigerate for at least 1 hour.
  4. Take your dough out 30 minutes before rolling it out. Sprinkle a sheet of wax paper or your work surface with flour and place your dough on top of it. Roll it out so that it fits your round tart shell.
  5. With the extra pieces of dough, you can cut them out to either make cookies to eat or decorate the top of your pie with.
  6. Place the sheet of wax paper directly into your pie mold and cut off the excess dough and paper— leave about ½ inch of overhanging dough. Prick the bottom with a fork and refrigerate until your filling is ready.

Pecan Topping

6 tbsp (95 g) melted butter

¾ (105 g) cup packed brown sugar

½ cup agave nectar

2 tsp vanilla extract

½ tsp salt

3 eggs

2 cups raw pecan halves or pieces


  1. Preheat your oven to 350 F or 180 C.
  2. Melt the butter in a saucepan with the brown sugar and agave nectar until the sugar is completely dissolved.
  3. Let mixture cool off for a few minutes, then whisk in the eggs, the salt, and the vanilla extract.
  4. Pour into the tart shell and place it in the oven for 45-50 min or until the pie dough is golden and the filling has set.




  1. thank you very much just what i needed

  2. Ummm…what happens to the vodka? Does it go in before, during, or after the blending process? Or is it just on the side to aide the baker?

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