Brandy Pecan Pie

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 facing up or facing downward, so they look uniform.

Panhandle Brandy Pecan Pie

3 Eggs
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 minutes 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 for about 1 hour. Keep any uneaten pie in the fridge for up to 7 days.