Lemon Pecan Pie

I decided to lift the lemon pecan pie off of the December 2009 Milk Calendar and into Christmas day baking.

My sister organized a cookie exchange with the cousins, and because she was representing our batch of cookies, I decided to make something light. Refreshing lemon seemed a good place to start.

The pie came out a bit on the wet side – maybe I put too much lemon juice when I tweaked the measurements to fit a larger pie pan. Though the original recipe asks to use a pie crust, I decided to make my own crust by combining graham crumbs and crushed shortbread cookies.

Easy Lemon Pecan Pie Recipe from the 2009 Milk Calendar

Prep: 10 min / Cook: 15 min / Chill: 3 hrs / Makes: 6-8 servings

  • 2 cups milk
  • 3 lemons, zested
  • 1/2 cup + 2 tbspn sugar, divided
  • 1/3 cup cornstarch
  • 3 eggs
  • 1/4 cup freshly squeezed lemon juice
  • 1 tsp vanilla
  • 1 cup pecan halves
  • 1 tsp water
  • One 9-inch graham cracker or shortbread crumb pie crust
  1. In a saucepan, heat milk and lemon zest over medium heat 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.
  2. 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. Place plastic wrap directly on the surface and let cool. Refrigerate until chilled, at least 3 hours or for up to 2 days.
  3. In a small skillet over medium heat, toast pecans, stirring constantly with a wooden spoon, for 4-7 min or until toasted and fragrant; transfer to a bowl and set aside. Quickly add remaining 2 tbsp sugar and water to pan. Cook, stirring constantly, until sugar is melted and starting to brown. Add 3/4 of 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.
  4. Up to 8 hrs 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 the filling.

Lemon pecan pie and my sister's HK-style egg tarts


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