Lemon Pecan Pie

Total Time:
1 hr 5 min
Prep:
10 min
Cook:
55 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 cup firmly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons finely grated lemon zest plus 3 tablespoons juice
  • 2 tablespoons milk
  • 2 tablespoons all-purpose flour
  • 1 cup chopped pecans plus 1 cup pecan halves
  • One store-bought 9-inch deep-dish pie shell, unbaked
Directions
Watch how to make this recipe.
  • Preheat the oven to 325 degrees F.

  • In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, vanilla, lemon zest and juice, milk, flour and 1 cup chopped pecans until combined. Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie in a circular pattern.

  • Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 55 minutes. Serve warm or at room temperature.

Be sure to zest the lemons before juicing them.


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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond