Pecan Pie Without Corn Syrup

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3/4 cup Agave syrup

• Baking & Spices

  • 1 1/4 cup Brown sugar, light packed
  • 1/2 cup Dark chocolate chips
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 2 cups Pecans

• Bread & Baked Goods

  • 9 Deep dish pie crust

• Dairy

  • 6 tbsp Butter

Found on lovefromtheoven.com

Description

Ingredients

• 6 tbsp butter
• 1 and 1/4 cup light brown sugar, packed
• 2 tsp vanilla extract
• 1/4 tsp salt
• 3/4 cup agave syrup (I use Agave In The Raw)
• 2 large eggs, room temperature
• 2 cups pecans
• 1/2 cup dark chocolate chips
• 1 9 deep dish pie crust, unbaked (homemade or store bought is fine)

Directions

• Preheat oven to 350 degrees F.
• Prepare your pie crust in your pie plate so that it is ready for your filling. Pour pecans and chocolate chips into pie crust and spread out. Place pie plate with crust, chocolate chips and pecans onto a baking sheet and set aside.
• In a heavy saucepan over medium heat, melt your butter. Once butter is melted, add brown sugar and stir until mixture is well combined. Remove from heat. Add in your vanilla, salt and Agave In The Raw, stirring until well combined. In a separate large bowl, gently beat the eggs. Add mixture in the saucepan to the egg mixture, stir to combine the two mixtures. Pour mixture over pecans in pie crust.
• Place pie plate (on baking sheet) into oven and bake until the filling is set, approximately 50-60 minutes. Remove from oven and allow to cool for at least one hour prior to serving. Store tightly covered.