Lemon Pecan Pie

Name: Lemon Pecan Pie
Ingredients: 1/2 cup butter, softened; 3 ounces cream cheese, softened; 1/4 teaspoon butter flavoring; 1 cup all-purpose flour; 1-1/4 cups pecan halves; 1/2 cup packed brown sugar; 2 tablespoons all-purpose flour; 1 cup light corn syrup; 3 large eggs; 1/3 cup butter, melted; 3 teaspoons lemon extract; 1 teaspoon butter flavoring; 1 teaspoon vanilla extract; 1/8 teaspoon salt

14 ingredients

3 steps

Ingredients

1/2 cup butter, softened
3 ounces cream cheese, softened
1/4 teaspoon butter flavoring
1 cup all-purpose flour
1-1/4 cups pecan halves
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1 cup light corn syrup
3 large eggs
1/3 cup butter, melted
3 teaspoons lemon extract
1 teaspoon butter flavoring
1 teaspoon vanilla extract
1/8 teaspoon salt

Directions

1

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.
2

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.
3

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.