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Lemon Pecan Pie

  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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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 


  1. Preheat the oven to 325 degrees F.
  2. 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.
  3. 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.

Cook’s Note

Be sure to zest the lemons before juicing them.

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