LEMON PECAN PIE

Lemon Pecan Pie image

Provided by Trisha Yearwood

Categories dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

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Ingredients

1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 cup (1 stick) unsalted butter, melted
1 1/2 teaspoons vanilla extract
2 teaspoons finely grated lemon zest plus 3 tablespoons juice
2 tablespoons milk
2 tablespoons all-purpose flour
1 cup chopped pecans plus 1 cup pecan halves
One store-bought 9-inch deep-dish pie shell, unbaked

Steps:

Preheat the oven to 325 degrees F.
In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, vanilla, lemon zest and juice, milk, flour and 1 cup chopped pecans until combined. Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie in a circular pattern.
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 55 minutes. Serve warm or at room temperature.

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