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Lemon Pecan Pie

 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 McCormick® Pure Lemon Extract
  • 1 teaspoon butter flavoring
  • 1 teaspoon McCormick® Pure 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.
Nutritional 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.