1 Single Pie Crust
2/3 cup Chantico Organic Mexican Blue Agave Powder (or 1 cup sugar)
1/2 cup Chantico Organic Mexican RAW Agave
1 teaspoon pure Mexican vanilla extract
1 tablespoon butter, melted
2 cups pecan halves
Preheat oven to 325° F
Fit piecrust into a pie pan. Trim excess dough around edges. Crimp edges using a fork.
Beat eggs in a medium mixing bowl. Add the Chantico Powder, Chantico Raw Syrup, Mexican vanilla, and melted butter. Beat until blended.
Distribute pecan halves in unbaked piecrust. Pour egg mixture over pecans.
Bake 45 to 50 minutes or until center rises.
If the edges of the crust start to brown too quickly, cover them with aluminum foil.
Allow the pie to cool completely before slicing,
& serve slices with a dollop of whipped cream or a scoop of vanilla ice cream if desired.