Pie - Lemon Pecan Pie in Cream Cheese Pastry

Notes: * If lightweight aluminum, shallow pie pans are used, make a collar of aluminum foil (approximately 2-1/2-3 inches wide and 33-36 inches long). Wrap the collar around the outside of the pie, fasten with a paper clip or pin and place on a cookie sheet to bake.

» Cream Cheese Pastry

  • 3 oz Cream Cheese, softened
  • 1 stick Margarine (1/2 cup) softened
  • 1/4 tsp Adams Butter Flavoring
  • 1 cup Flour, sifted
Preheat oven to 350 degrees. PASTRY: Blend all ingredients thoroughly. Chill dough, then press into 9-inch pie plate. *Trim and flute dough.

» Filling

  • 3 Eggs
  • 1 cup Light Brown Sugar
  • Pinch of Salt
  • 1 cup White Corn Syrup
  • 1/3 cup Margarine, melted
  • 1 tsp Adams Best Vanilla
  • 1 Tbl Adams Lemon Extract
  • 1 tsp Adams Butter Flavoring
  • 1 cup (heaping) Pecan Halves
FILLING: Slightly beat eggs in medium-size bowl. Blend in sugar, corn syrup and margarine. Add "Adams Best" Vanilla, Adams Lemon Extract and Adams Butter Flavoring. Arrange pecan halves on bottom of crust. Pour filling over them. Bake 50-60 minutes in 350 degree oven into center of pie is almost set, but still soft. Do not over bake, for filling will set as it cools. Cool on wire rack at least one hour before cutting.

» photo

lemon pecan pie

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