Lemon Pecan Pie

This pecan pie is a little different from my standard Georgia Pecan Pie, but just like that one it is very, very easy.   I like it because the lemon flavor cuts some of the sweetness of the pie's filling.   Another good thing is that this recipe doesn't call for corn syrup - so if I don't have any on hand, I can still make this pie.

Ingredients:

  • 3 eggs
  • 1/3 stick butter, melted
  • 1 1/2 cups sugar
  • 1 cup chopped pecans
  • 1 tsp lemon extract
  • juice of 1 whole lemon
  • unbaked 8- or 9-inch pie crust

Method

  1. Preheat oven to 400 deg F.
  2. Mix all the ingredients (except pie crust) in order.   Do not use an electric mixer - use a wire whisk or a fork and mix just enough to break the egg yolks and mix slightly.
  3. Pour into pie crust.
  4. Bake at 400 deg for 10 minutes, then turn oven down to 325 deg and bake an additional 40 to 45 minutes.  Pie is ready when center is mostly set - it only jiggles slightly when you shake the pan gently.

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