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TEST KITCHEN APPROVED

Lemon Pecan Pie

Name: Lemon Pecan Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1/2 cup butter, softened; 3 ounces cream cheese, softened; 1/4 teaspoon butter flavoring; 1 cup all-purpose flour; FILLING:; 1-1/4 cups pecan halves; 1/2 cup packed brown sugar; 2 tablespoons all-purpose flour; 1 cup light corn syrup; 3 large eggs; 1/3 cup butter, melted; 3 teaspoons lemon extract; 1 teaspoon butter flavoring; 1 teaspoon vanilla extract; 1/8 teaspoon salt

TEST KITCHEN APPROVED

Total Time:Prep: 20 min. + chilling Bake: 45 min. + cooling

By Taste Of Home Editorial Team

Recipe by Johnnie Williams, Mart, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This unusual pie wins over everyone who tries it. The smooth filling nicely accents the nuts.

TEST KITCHEN APPROVED

Lemon Pecan Pie

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Yield:8 servings

Prep:20 min

Cook:45 min

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Ingredients

1/2 cup butter, softened
3 ounces cream cheese, softened
1/4 teaspoon butter flavoring
1 cup all-purpose flour
filling:

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

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Directions

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.

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.
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.