Lemon Pecan Pie Recipes

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.

Steps:

• 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. , 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., 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.

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.

Steps:

• Make crust:
• Mix first 5 ingredients in large bowl; add butter and shortening. Using electric mixer, beat at low speed until mixture resembles coarse meal. Add 2 tablespoons ice water. Beat until dough holds together, adding more water by 1/2 tablespoonfuls if dry. Gather dough into ball; flatten into disk. Wrap disk in waxed paper and chill until firm enough to roll, at least 1 hour and up to 1 day.
• Roll out dough between sheets of waxed paper to 12-inch round. Peel off top sheet of paper. Invert dough into 9-inch-diameter glass pie dish; peel off paper. Press dough gently into dish. Trim overhang to 3/4 inch; turn under and crimp edge decoratively. Freeze crust until firm, about 30 minutes.
• Position rack in center of oven and preheat to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until golden at edge, about 15 minutes. Remove foil and beans; continue to bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes. Cool completely on rack.
• Reduce oven temperature to 325°F.
• Make filling and topping:
• Whisk 1 3/4 cups sugar and 1/3 cup cornstarch in heavy medium saucepan to blend. Gradually add 1 1/2 cups water and lemon juice, whisking until cornstarch dissolves and mixture is smooth. Add yolks and peel; whisk to blend. Cook over medium-high heat until filling thickens and boils, whisking constantly, about 8 minutes. Pour into prepared crust.
• Using electric mixer, beat whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until stiff and shiny. Mound meringue atop warm lemon filling, spreading to seal to crust at edges.
• Bake pie until meringue is golden, about 20 minutes. Cool pie 1 hour. Refrigerate up to 6 hours; serve cold.

Steps:

• 1. Preheat oven to 350. Mix eggs slightly, DO NOT BEAT!!!
• 2. Mix all ingredients in order given. Pour into 8 inch unbaked pie shell and place in preheated 350 oven and bake about 10 minutes, then cut oven temperature to 300 (slow oven), and bake till crust is golden and pie filling is set.
• 3. If crust is browning too quickly, you may have to place foil over crust or use a ring for that purpose. (VARIATION) Try orange extract and 1/4 to 1/3 cup fresh orange juice, or thawed, frozen orange juice concentrate..

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.

Steps:

• Preheat oven to 350 degrees, with rack on lowest level. Spread pecans on a rimmed baking sheet, and toast in the oven until golden, tossing occasionally, about 10 minutes. Let cool.
• In a food processor, finely grind graham crackers, sugar, and pecans. Add the butter, and process until completely combined.
• Press mixture into bottom and up sides of a 9-inch pie pan. Bake until crust is lightly browned, about 8 minutes. Let cool on a wire rack.
• In a large bowl, beat the egg yolks with the condensed milk. Stir in the lemon juice. Spoon filling into cooled pie crust. Bake until filling is set and crust is golden brown around the edges, about 15 minutes. Let cool slightly, then refrigerate until well chilled, at least 1 hour.