| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons finely grated lemon zest plus 3 tablespoons juice
- 2 tablespoons milk
- 2 tablespoons all-purpose flour
- 1 cup chopped pecans plus 1 cup pecan halves
- One store-bought 9-inch deep-dish pie shell, unbaked
Instructions
- Preheat the oven to 325 degrees F.
- In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, vanilla, lemon zest and juice, milk, flour and 1 cup chopped pecans until combined. Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie in a circular pattern.
- 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 55 minutes. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 508 |
| Total Fat | 30 g |
| Saturated Fat | 11 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 2 g |
| Sugar | 40 g |
| Protein | 4 g |
| Cholesterol | 77 mg |
| Sodium | 146 mg |
Reviews
My mom made this for Thanksgiving dessert, now my sisters and I were skeptical. My mom has dementia and lost her touch in baking. All that aside this was the first pie we tried because my mom was so proud of her Trisha Yearwood Lemon Pecan pie. Now it’s all I can think about, it was soo good, no lie. This pie was really good, for something I didn’t think was a thing, or a thing I’d like. Even my sisters were amazed. Imma have to add this recipe to the books. Thank you.
This is the best pecan pie ever! My family loved it!
Wonderful flavor with lemon cutting the often too-sweet of other recipes. This is the go-to recipe for pecan pie now.
I love this pie! Made it last year and it was a hit. What i can’t remember is, do I let the crust thaw first or fill it while frozen???
I made this for Thanksgiving ….delicious and easy. Much better than the regular pecan pie and without the added calories from corn syrup.
Excellent! Followed Trisha’s recipe exactly.
Made a day ahead so it could set well. The lemon added a nice touch, the pie felt light after a big meal. Added to my holiday recipe folder, it’s a keeper. Thanks Trisha xo.
Made a day ahead so it could set well. The lemon added a nice touch, the pie felt light after a big meal. Added to my holiday recipe folder, it’s a keeper. Thanks Trisha xo.
I have Celiac disease, so had to make the pie with WholeFoods GF pie crust. Also had to use 2 tablespoons of All-Purpose Cup for Cup GF flour blend. After 55 mins. the pie looked wonderful. Let it sit for 1 hour before cutting. It was very runny, but had an excellent flavor. Hope I can figure out how to get the filling to set so I can make one for Thanksgiving.
Trisha! This was amazing! Served this to people from Louisiana and it was a HUGE hit (that speaks volumes) I served it with homemade bourbon spiced whip cream to cut the sweetness 🙂 It was by far the best pie I’d ever made and I’ll be making it again. The texture was perfect, it set up creamy, but firm. I hadn’t made a pecan pie because the recipes usually use corn syrup. I was drawn to this recipe because it didn’t use corn syrup, and it did not disappoint!
I made my own butter crust and prebaked for 10 minutes. The filling was very easy to make, and I love that there is no corn syrup involved. I thought the texture was perfect; not watery at all and with a lovely lemony finish. Perhaps those who had trouble did not pack the brown sugar tightly or used eggs that were too small? I did an egg-white wash on the edge of the crust for a nice presentation. The pie was a big hit at Thanksgiving dinner.
, This was fabulous! I’ve made it 3 times and have never failed to get raves! As for the reviewer who said it was watery, something was wrong because none of mine turned out that way. Thanks, Trisha, for sharing!