Zutaten für Lemon Pecan Pie
- 9 Inch Deep Dish Pie Crust
- 3 large eggs
- Butter
- Light Corn Syrup
- Brown Sugar
- Fresh Lemon Rind
- 1/4 cup fresh lemon juice
- All Purpose Flour
- 1 1/2 cups pecan halves
- Whipped cream, for serving (optional)
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Zubereitung von Lemon Pecan Pie
- Preheat oven to 450°F (232°C). Bake the pre-made pie crust for 5-7 minutes, or until lightly golden.
- Remove from oven and let cool completely on a wire rack.
- In a large bowl, whisk together the eggs, sugar, corn syrup, melted butter, lemon juice, and lemon zest until well combined.
- Stir in the pecans. Pour the filling into the cooled pie crust.
- Reduce oven temperature to 350°F (177°C). Bake for 40 minutes. If the edges start to brown too quickly, loosely cover them with aluminum foil after 25 minutes.
- Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
- Serve chilled, topped with a dollop of whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
844g
Fat
358g
Carbs
158g
