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Recipe courtesy of Trisha Yearwood

Show: Trisha's Southern Kitchen

Episode: Big Family Thanksgiving

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Lemon Pecan Pie (02:15)

Total:: 1 hr 15 min
Active:: 20 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.

Cook's Note

Be sure to zest the lemons before juicing them.

My Private Notes

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