Lemon Pecan Pie

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


8 servings

Crust Ingredients

1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 teaspoon butter flavoring
1 cup all-purpose flour

Filling Ingredients

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


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.

Preheat oven to 350°F (177°C).

Roll out pastry to fit a 9-inch pie plate. Place pastry in plate; trim to 1/2 in. beyond edge of plate. Flute edges. Place pecans in crust; set aside.

In a small bowl, combine brown sugar and flour. Add the remaining ingredients; beat until combined. Pour over pecans.

Bake for 45 to 50 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire cooling rack.

Estimated Time

Preparation Time: 20 minutes
Chill Time: 20 minutes
Bake Time: 50 minutes


Refrigerate leftovers.

Nutritional Information

Amount per serving: unavailable

Recipe Courtesy Of

Taste of Home

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