Best Easy Lemon Pecan Pie Recipes

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LEMON PECAN PIE



Lemon Pecan Pie image

Make and share this Lemon Pecan Pie recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Pie

Time 1h2m

Yield 1 Pie

Number Of Ingredients 10

1 9-inch deep dish pie crust
4 large eggs
6 tablespoons butter or 6 tablespoons margarine, softened
1 cup light corn syrup
1/2 cup firm packed brown sugar
2 teaspoons grated fresh lemon rind
1/4 cup lemon juice
3 tablespoons all-purpose flour
1 1/4 cups coarsely chopped pecans
whipped cream

Steps:

  • Bake pastry shell at 450 for 5-7 minutes.
  • Remove from oven and cool completely.
  • Combine eggs and next 6 ingredients,STIR in pecans and pour into prepared crust.
  • Bake at 350 for 40 minutes,shielding edges with aluminun foil.
  • after 25 minutes to prevent overbrowning.
  • Cool on wire rack.
  • Serve with whipped cream.

EASY LEMON PECAN PIE



Easy Lemon Pecan Pie image

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

2 cups milk
3 lemons, zest of, grated
1/2 cup granulated sugar, plus
2 tablespoons granulated sugar, divided
1/3 cup cornstarch
3 eggs
1/4 cup lemon juice, freshly squeezed
1 teaspoon vanilla
1 cup pecan halves
1 teaspoon water
1 (9 inch) graham crackers or 1 (9 inch) shortbread pie crusts

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.

THE BEST PECAN PIE



The Best Pecan Pie image

Pecan pie is a Thanksgiving tradition in my household, and I was on a quest to create the ultimate version-the best pecan pie recipe. I think this might be it! -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1/2 cup butter
2-1/2 cups coarsely chopped pecans
3/4 cup packed brown sugar
3/4 cup maple syrup
1/2 teaspoon salt
3 large eggs, beaten
2 tablespoons whiskey or bourbon, optional
2 teaspoons vanilla extract
Optional: Whipped cream and ground cinnamon

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.

Nutrition Facts : Calories 695 calories, Fat 49g fat (17g saturated fat), Cholesterol 130mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 4g fiber), Protein 8g protein.

LEMON PECAN SLAB PIE



Lemon Pecan Slab Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 11

Nonstick cooking spray, for the baking sheet
Two 14.1-ounce boxes refrigerated pie crust (4 crusts total)
2 cups firmly packed dark brown sugar
1 cup granulated sugar
4 large eggs
2 sticks (1 cup) unsalted butter, melted
1/4 cup milk
1/4 cup all-purpose flour
4 teaspoons finely grated lemon zest plus 6 tablespoons lemon juice
1 tablespoon vanilla extract
2 cups chopped pecans plus 3 cups pecan halves

Steps:

  • Preheat the oven to 325 degrees F. Spray a 17-by-12-inch rimmed baking sheet with nonstick cooking spray.
  • Unroll the pie crusts and place them in the prepared baking sheet. Line them up so they meet in the center of the baking sheet and overlap a bit. Cut the crusts to fit together in a rectangle slightly larger than the baking sheet, pinching the center seams together. Crimp the dough around the edges of the baking sheet and cut off any excess dough around the edges. Chill while preparing the filling.
  • In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, milk, flour, lemon zest and juice, vanilla and 2 cups chopped pecans until combined.
  • Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie. Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 50 minutes. Serve warm or at room temperature.

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