Lemon Pecan Pie

Lemon Pecan Pie

Pecan pie is a perennial favorite, and this version adds the tang of lemons to offset that creamy, crunchy goodness. It’s fancy enough for company or holiday meals, when a tasty piece of pie is a perfect end to a festive dinner. Serve it warm with ice cream, and keep the leftovers in the fridge – if there are any.
Course Dessert


  • 1 1/2 cups pecan halves
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 cup light corn syrup
  • 3 large eggs
  • 1/3 cup butter melted
  • 1 lemon zest & juice
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 pie shell 9" unbaked


  • Pre-heat oven to 350°F.
  • Whisk the brown sugar, flour, and corn syrup together in a large bowl.
  • Add the eggs, continuing to whisk until thoroughly combined.
  • Add the melted butter, vanilla, lemon zest and juice, and milk. Blend together well.
  • Add 1 cup of the pecans last, folding the mixture over to distribute them evenly.
  • Pour the mixture into the pie crust.
  • Arrange the remaining 1/2 cup of pecan halves on top of the pie.
  • Bake for about 50 minutes, until the crust is a golden brown. The filling should be set but still a little jiggly. It will set as it cools.
Keyword Lemons
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