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Lemon Pecan Pie

TOTAL TIME: Prep: 20 min. + chilling Bake: 45 min. + cooling YIELD: 8 servings.
This unusual pie wins over everyone who tries it. The smooth filling nicely accents the nuts.

Ingredients

  • 1/2 cup butter, softened
  • 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 large eggs
  • 1/3 cup butter, melted
  • 3 teaspoons lemon extract
  • 1 teaspoon butter flavoring
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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 in the center comes out clean. Cool completely on a wire rack. Refrigerate leftovers.

Nutrition Facts

1 slice: 593 calories, 37g fat (16g saturated fat), 141mg cholesterol, 260mg sodium, 61g carbohydrate (25g sugars, 2g fiber), 7g protein.

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