Recipe: Lemon Pecan Pie
Description: None
Ingredients: [{"text": "1 cup firmly packed dark brown sugar"}, {"text": "1/2 cup granulated sugar"}, {"text": "2 large eggs"}, {"text": "1/2 cup (1 stick) unsalted butter, melted"}, {"text": "1 1/2 teaspoons vanilla extract"}, {"text": "2 teaspoons finely grated lemon zest plus 3 tablespoons juice"}, {"text": "2 tablespoons milk"}, {"text": "2 tablespoons all-purpose flour"}, {"text": "1 cup chopped pecans plus 1 cup pecan halves"}, {"text": "One store-bought 9-inch deep-dish pie shell, unbaked"}]
Instructions: 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.
