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Lemon Pecan Pie Recipe

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This unusual pie wins over everyone who tries it. The smooth filling nicely accents the nuts.

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8 Servings
Prep: 20 min. + chilling Bake: 45 min. + cooling

Ingredients

1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1/4 teaspoon butter flavoring
1 cup all-purpose flour
FILLING:
1-1/4 cups pecan halves
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1 cup light corn syrup
3 eggs
1/3 cup butter, melted
3 teaspoons lemon extract
1 teaspoon butter flavoring
1 teaspoon vanilla extract
1/8 teaspoon salt

Directions

In a small bowl, cream butter and cream cheese. Beat in butter flavoring. Gradually add flour until mixture forms a ball. Cover and refrigerate for 20 minutes or until easy to handle.
Roll out pastry to fit a 9-in. pie plate. Place pastry in plate; trim to 1/2 in. beyond edge of plate. Flute edges. Place pecans in crust; set aside.
In a small bowl, combine brown sugar and flour. Add the remaining ingredients; beat until combined. Pour over pecans. Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Lemon Pecan Pie published in Country Woman Christmas Annual 2007, p53

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Ingredients