Lemon Pecan Pie
Lemon adds a bit of tartness to the usually sweet pecan pie.
Prep Time: 10 minutes
Bake Time: 45 to 50 minutes
Yield: 8 servings
1 (9-inch unbaked or frozen deep-dish pie crust
1 cup Karo® Light Corn Syrup
6 tablespoons butter or margarine, softened
1/2 cup firmly packed brown sugar
1/4 cup lemon juice
3 tablespoons all-purpose flour
2 teaspoons grated lemon rind
1-1/4 cups coarsely chopped pecans
Whipped cream (optional)
Bake pastry shell at 450°F for 5 to 7 minutes. Remove from oven and cool completely. Reduce oven temperature to 350°F.
Combine corn syrup, eggs, butter, brown sugar, lemon juice, flour and lemon rind in a medium mixing bowl; stir in pecans and pour into completely cooled pie crust.
Bake at 350°F for 40 minutes, shielding edges with aluminum foil after 25 minutes if necessary to prevent over-browning. Cool on a wire rack.
Serve with whipped cream if desired.