Lemon Pecan Pie
Lemon Pecan Pie recipe
Yield
12 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
(slightly beaten) |
|
| ⅓ | stick |
margarine
melted |
*
|
| 1 ½ | cup |
sugar
|
|
| ¾ | cups |
pecans
|
|
| 1 | teaspoon |
lemon extract
|
*
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
(slightly beaten) |
|
| 37.7 | g |
margarine
melted |
*
|
| 355 | ml |
sugar
|
|
| 177 | ml |
pecans
|
|
| 5 | ml |
lemon extract
|
*
|
| 15 | ml |
lemon juice
|
|
Directions
Mix ingredients in order given .
Do not use mixer or beat until frothy.
Pour into 8 inch unbaked pie shell.
Put in 350℉ (180℃) oven, bake 10 minutes; then cook at 300 degrees until crust is brown (30 to 45 minutes), and pie filling is set.
Too rapid cooking causes pecans to scorch and crust to brown before center is cooked.
For Orange Pecan Pie - substitute ½ fresh orange, juiced, and 1 teaspoon orange extract.
