EASY LEMON PECAN PIE
A glistening topping of pecans on a lemony filling makes this pie dazzling, yet no one will guess how easy it was to make!!
Provided by Chef mariajane
Categories Pie
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, heat milk and lemon zest over medium heat until steaming; remove from heat. In a bowl, whisk together until steaming; remove from heat in a bowl, whisk together 1/2 cup sugar and cornstarch, whisk in eggs. Gradually whisk hot milk mixture into egg mixture in a thin, steady stream.
- Return to saucepan; cook over medium heat whisking constantly for about 8 minutes or until thickened to pudding consistency. Transfer to a clean, shallow bowl; stir in lemon juice and vanilla. Place plastic wrap directly on surface and let cool. Refrigerate until chilled, at least 3 hours or up to 2 days.
- In a small skillet over medium heat, toast pecans, stirring constantly with a wooden spoon, for 4-7 minutes or until toasted and fragrant; transfer to a bowl and set aside. Quickly add remaining 2 tablespoons sugar and water to pan. cook stirring constantly until sugar is melted and starting to brown. Add 3/4 of the pecans back to the skillet; remove from heat and stir until pecans are glazed. Transfer to a baking sheet and spread in an single layer. Let cool. Finely chop the unglazed pecans; sprinkle in bottom of pie crust. Set glazed nuts aside.
- Up to 8 hours before serving, spread chilled lemon filling in pie crust over chopped pecans, smoothing top. Cover and refrigerate. Just before serving, arrange glazed pecans, rounded side up, on top of filling.
- COOKING TIP: Zest the lemons on a fine side of cheese grater or with a microplane-style grater. Then squeeze out the juice and refrigerate or freeze any extra in an airtight container for another use.
- FOR THE ADVENTUROUS: Substitute Meyer lemons for the regular or add zest of 1 lime for a lemon-lime version. Top each serving with sweetened whipped cream.
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Tanya Matafioti
m-tanya@hotmail.co.ukThis recipe is a must-try for any lemon pecan pie lover!
Mohammed Suleman
m_s14@yahoo.comI'm not sure what went wrong, but my pie didn't turn out right. The crust was too thick and the filling was too runny.
Damanti Mongar
mongar@yahoo.comThis pie is so good, it's dangerous!
W3BBER28
w3bber28@yahoo.comI've made this pie several times and it's always a hit! It's the perfect balance of sweet and tart.
Faisal ali ali
faisal@hotmail.comThis pie is perfect for any occasion!
Isholaganiyu Arsenal
i-arsenal82@yahoo.comI'm not a baker, but this recipe was easy to follow and the pie turned out great!
Mercy Gold
gold_mercy@gmail.comThis recipe is a bit time-consuming, but it's worth it! The pie is absolutely delicious.
Ali Malik
ali.m86@hotmail.comI had a hard time finding pecan halves, so I used chopped pecans instead. The pie still turned out great!
myles b
b.myles@gmail.comI followed the recipe exactly and the pie turned out perfect! It was the star of our Thanksgiving dessert table.
Sam Crowther
c.sam@gmail.comThis pie was a bit too sweet for me, but my husband loved it.
Kara Wilson
wk48@gmail.comI'm not a huge fan of pecan pie, but this one was really good! The lemon flavor really brightens it up.
rainbow dog
d.rainbow94@gmail.comThe filling was a bit too tart for my taste, but overall the pie was still good.
Taurean Myers
myers28@gmail.comThis recipe is a keeper! The pie was beautiful and tasted even better than it looked.
Roni Hasan
hasan93@yahoo.comYum!
Ty Wh
w-ty15@hotmail.comThis pie is so easy to make and it always turns out perfect. I've made it several times now and it's become a family favorite.
Mohammed AfzL
afzl-m42@yahoo.comI used this recipe for a potluck and it was a huge hit! The combination of lemon and pecans was unique and delicious.
Big Marvel solution
m-big98@hotmail.comMy family and friends raved about this lemon pecan pie! It was perfectly balanced, with a sweet and tangy filling inside a buttery, flaky crust. I highly recommend this recipe to any pie lover!