Lemon Pecan Pie

Lemon Pecan Pie
Print Recipe
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.
Lemon Pecan Pie
Print Recipe
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.
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 350°F.
  2. Whisk the brown sugar, flour, and corn syrup together in a large bowl.
  3. Add the eggs, continuing to whisk until thoroughly combined.
  4. Add the melted butter, vanilla, lemon zest and juice, and milk. Blend together well.
  5. Add 1 cup of the pecans last, folding the mixture over to distribute them evenly.
  6. Pour the mixture into the pie crust.
  7. Arrange the remaining 1/2 cup of pecan halves on top of the pie.
  8. 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.
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