Lemon Pecan Pie

Name: Lemon Pecan Pie
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 to 8 servings
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

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Level: Easy

Total: 1 hr 15 min
Active: 20 min

Yield: 6 to 8 servings

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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

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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.