LEMON PECAN SLAB PIE
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Spray a 17-by-12-inch rimmed baking sheet with nonstick cooking spray.
- Unroll the pie crusts and place them in the prepared baking sheet. Line them up so they meet in the center of the baking sheet and overlap a bit. Cut the crusts to fit together in a rectangle slightly larger than the baking sheet, pinching the center seams together. Crimp the dough around the edges of the baking sheet and cut off any excess dough around the edges. Chill while preparing the filling.
- In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, milk, flour, lemon zest and juice, vanilla and 2 cups chopped pecans until combined.
- Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie. 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 50 minutes. Serve warm or at room temperature.
LEMON PECAN PIE
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- 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.
LEMON LIME ICEBOX PIE
Get rave reviews at your next barbecue by serving a creamy, citrusy icebox pie for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In medium bowl, mix condensed milk, egg yolks, lemon peel, lime peel, lemon juice and lime juice until blended. Pour into crust.
- Bake 20 minutes or until center is set. Cool completely on cooling rack, about 1 hour. Cover; refrigerate 4 hours or until well chilled.
- Garnish with lemon and lime slices. Store covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 66 g, Fat 2, Fiber 1 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg
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