I choose pie over cake any day, and pecan pie may be my favorite kind. I always make my pie crust from scratch (and make personal size pies), but I realize that it can be an intimidating and time consuming task, so going the store bought route for pie crust makes this an easy weeknight dessert. Traditionally, corn syrup is a staple ingredient in pecan pie, but since I normally don't have it on hand, I use agave in its place.
This recipe contains butter, sugar (brown), agave syrup, eggs, pecans, whisky (bourbon), pie crust
6 - 8 Servings
Prep time: 10 min
Cook time: 30 min