Pecan Pie

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Different!

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As a Type-2 diabetic, I was looking for something to make for dessert on Thanksgiving. I love Pecan Pie, and when I saw this recipe used agave syrup, I thought I would give it a try, since it is low on the glycemic scale. I read a review by another diabetic who substituted the brown sugar for Splenda brown sugar. I decided to do that as well. I made the recipe as directed, except I used 1/2 cup plus 2 heaping TBSP. of the Splenda. I browned my butter before adding it to the other ingredients, to give the filling more depth of flavor. I have to say I love this pie and the hint of orange is so refreshing. I will make this pie again and again. Thanks you Aaron!

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Delicious! I made this for Thanksgiving last year and it is just right. Not too sweet (I can't stand too sweet and we could taste all the flavors the nuts, crust, orange, everything (whereas too sweet you can just taste sweet. I'm convinced its the Agave and combination of orange. I've never used agave before, but I'm glad I did. This is my go-to pecan pie recipe from now on. Thank you Aaron!!

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This is a delicious pie, my family loved it!

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Very good and interesting recipe. I wasn't sure about the agave at first but it was a great sweetener!! The orange zest came out too strong in the final pie, I might cut back on that the next time I make it, otherwise a success.

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Have been looking for a pecan pie recipe I could modify for diabetic friends and family members. This recipe looked like it would be more like what we were used to than those that substituted maple syrup. I made it for my husband and myself to try it out before I would need to make it for Christmas with out family. I substituted 3/4 cup Brown Sugar Splenda for the 1-1/2 cup brown sugar. We were both stunned and amazed! This tasted as good as any pecan pie made with Karo syrup that I have ever tasted, and I'm looking forward to being able to make it for diabetic family members at our Christmas cathering.

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I have type 2 diabetes, so I can't eat sugar. I need sweeteners that have a low glycemic index. I made the recipe with one change. In place of the light brown sugar, I use organic granulated coconut sugar, which has a glycemic index of 35, agave is 29, and sugar is 100. Everything went as planned in the prep and baking. It is the best pecan pie I have ever tasted, and it did not significantly raise my glucose level.

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yum!! i love the twist using Agave and orange, its delish. i agree about the texture being great. It's not soupy or too hard. I used great value pie crust (walmart brand. I saw in a magazine that Pilsbury and Great Value are the taste winners for premade crust. It speeds up the process :-

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Thos is by far the best tasting and easiest pecan pie ever! Nothing Could ever compare to this amazing recipie. The texture is purfect and it's not overly sweet and syrupie liek most recipies out there.

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I am a novice baker, at best. This recipe was super easy to follow and the finished product made me feel like I had been doing this for years. I liked that this pecan pie isn't overly sweet, like typical karo pies, and the flavor of the pecan actually came through. The zest gives this pie the extra punch and is refreshing. The only thing I would say is that, depending on how fast you get the eggs into the butter/brown sugar mixure, they may need to be tempered before adding so they don't scramble.