Lemon Pecan Pie

1 8-inch pie shell; unbaked
3 eggs; slightly beaten
⅓ stick margarine; melted
1½ cups granulated sugar
¾ cups Pecan Valley Pecan Pieces
1 teaspoon lemon extract
1 tablespoon lemon juice

1. Preheat oven to 350ºF.
2. In a large mixing bowl mix beaten eggs, melted margarine, sugar, pecans, lemon extract and lemon juice. Do not use mixer or beat until frothy. Pour into 8-inch unbaked pie shell.
3. Bake in a preheated oven for 10 minutes.
4. Lower oven temperature to 300º.
5. Continue baking for 30 to 45 minutes until crust is brown and pie filling is set. Too rapid cooking causes pecans to scorch and crust to brown before center is cooked.

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