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View more "Desserts & Sweets" recipes Easy Lemon Pecan Pie Recipe

Easy Lemon Pecan Pie

Dairy Farmers of Canada
Add to Calendar 10/18/2017 10:00 AM 10/18/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 cups (500 mL) Milk
Grated zest of 3 lemons
1/2 cup + 2 tbsp (155 mL) sugar
1/3 cup (80 mL) cornstarch
3 eggs
1/4 cup (60 mL) freshly squeezed lemon juice
1 tsp (5 mL) vanilla extract
1 cup (250 mL) pecan halves
1 tsp (5 mL) water
9 inch (23 cm) graham cracker or shortbread crumb pie crust

Yields: 6 to 8 servings

See full recipe: https://www.dairygoodness.ca/recipes/easy-lemon-pecan-pie?source=calendar
Easy Lemon Pecan Pie true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
Comments
  • Course Desserts & Sweets
  • Prep. Time 10 mins
  • Cooking Time 15 mins
  • Refrigeration Time 3 hrs
  • Yields 6 to 8 servings

A glistening topping of pecans on a lemony filling makes this pie dazzling, yet no one will guess how easy it was to make.

  • Course Desserts & Sweets
  • Prep. Time 10 mins
  • Cooking Time 15 mins
  • Refrigeration Time 3 hrs
  • Yields 6 to 8 servings

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2009 Milk Calendar Explore all Milk Calendar recipes

Ingredients

2 cups (500 mL) Milk
Grated zest of 3 lemons
1/2 cup + 2 tbsp (155 mL) sugar
1/3 cup (80 mL) cornstarch
3 eggs
1/4 cup (60 mL) freshly squeezed lemon juice
1 tsp (5 mL) vanilla extract
1 cup (250 mL) pecan halves
1 tsp (5 mL) water
9 inch (23 cm) graham cracker or 
shortbread crumb pie crust

Preparation

In a saucepan, heat milk and lemon zest over medium heat until steaming; remove from heat. In a bowl, whisk together 1/2 cup (125 mL) 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 min or until thickened to pudding consistency. Transfer to a clean, shallow bowl; stir in lemon juice and vanilla extract. Place plastic wrap directly on the surface and let cool. Refrigerate until chilled, at least 3 hours or for up to 2 days.

In a small skillet over medium heat, toast pecans, stirring constantly with a wooden spoon, for 4 to 7 min or until toasted and fragrant; transfer to a bowl and set aside. Quickly add remaining 2 tbsp (30 mL) sugar and water to pan. Cook, stirring constantly, until sugar is melted and starting to brown. Add 3/4 of the pecans back to skillet; remove from heat and stir until pecans are glazed. Transfer to a baking sheet and spread in a 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.

Tips

Zest the lemons on a fine side of a 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.

Healthy Eating Tip: Don't fret over your waistline during the holiday season; keep active doing errands, lifting parcels and shovelling snow so you can savour a slice of this fabulous pie.

54 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2009 Milk Calendar Explore all Milk Calendar recipes

Comments

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Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2009 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 369 Calories
Protein: 7 g
Carbohydrate: 44 g
Fat: 18 g
Fibre: 2 g
Sodium: 198 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 8 % / 92 mg
Vitamin B12: 16 %
Vitamin D: 15 %
Zinc: 13 %
Riboflavin: 13 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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