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