Lemon Pecan Pie on a Sheet Pan
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 824, total fat 49 G., saturated fats 18 G., proteins 6 G., carbohydrates 92 G., fiber 3 G., cholesterol 103 mg, sodium 312 mg, sugar 53 G.
Calories 824, total fat 49 G., saturated fats 18 G., proteins 6 G., carbohydrates 92 G., fiber 3 G., cholesterol 103 mg, sodium 312 mg, sugar 53 G.
Trisha Yearwood gives her pecan pie a brighter, sunnier flavor by adding lemon zest and juice to the other ingredients. In her hands, the pecan pie takes on a refreshing citrus note that will please anyone who finds it too rich.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 packages of chilled pie dough (4 layers total) at 400g each
- 2 cups dark brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 220 g melted unsalted butter
- 1/4 cup milk
- 1/4 cup premium flour
- 4 tsp finely grated lemon zest + 6 tbsp lemon juice
- 1 tbsp vanilla extract
- 2 tbsp. chopped pecans + 3 tbsp. pecan halves
We recommend
Recipes with similar ingredients: shortcrust pastry, pecans, eggs, brown sugar, lemon zest
Cooking the dish according to the recipe:
- Preheat oven to 350°F (160°C). Spray a 16 x 12 inch (42 x 30 cm) rimmed baking sheet with cooking spray.
- Roll out the pie dough and place the layers on the prepared baking sheet. Arrange them so they meet in the center of the baking sheet and overlap slightly. Trim the layers to form a rectangle slightly larger than the baking sheet, pinching the center seams. Fold the dough over the edges of the baking sheet and trim off any excess. Refrigerate while preparing the filling.
- In a large bowl, combine the brown sugar, granulated sugar, and eggs until smooth. Beat in the butter, milk, flour, lemon zest and juice, vanilla, and 2 cups of chopped nuts until smooth.
- Pour the filling over the crust. Arrange the pecan halves on top of the pie. Bake until the crust is golden brown and the filling is set but still slightly runny in the center (it will set as it cools), about 50 minutes. Serve the pie warm or let it cool to room temperature.
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