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Lemon Pecan Pie

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

8 ServingsPrep: 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

2 of 2

Lemon Pecan Pie (continued)

Directions (continued)

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.

Nutrition Facts: 1 slice equals 593 calories, 37 g fat (16 g saturated fat), 141 mg cholesterol, 260 mg sodium, 61 g carbohydrate, 2 g fiber, 7 g protein.