Lemon Pie Pecan Crumb Crust
Infused with zesty citrus flavor and a nutty, buttery crunch, this Lemon Pie with Pecan Crumb Crust is a dessert worth savoring. The luscious lemon filling, made from fresh lemon juice, sweetened condensed milk, and a hint of lemon zest, offers the perfect balance of creamy sweetness and tangy brightness. What sets this pie apart is its irresistibly textured crust—made by blending finely chopped pecans with graham cracker crumbs and melted butter for a toasty, crunchy base. Baked to perfection, the pie is finished with a dollop of whipped cream and fresh lemon slices for a stunning presentation. With just 20 minutes of prep and a chill in the fridge, it's an easy yet elegant treat ideal for holidays, summer gatherings, or when you're craving a refreshing twist on classic lemon pie.
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Recipe Information
Ingredients
- 1 cup Pecans
- 1 cup Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 5 tablespoons Unsalted butter, melted
- 14 ounces Sweetened condensed milk
- 3 Egg yolks
- 0.5 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 cup Whipped cream (for garnish)
- 4 slices Lemon slices (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the pecans until finely chopped. Be careful not to over-process them into a paste.
Combine the chopped pecans, graham cracker crumbs, and granulated sugar in a mixing bowl.
Stir in the melted butter and mix until the crumbs are evenly coated and hold together when pressed.
Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly to form the crust.
Bake the crust in the preheated oven for 8 minutes, then let it cool on a wire rack.
Meanwhile, in another mixing bowl, whisk together the sweetened condensed milk, egg yolks, fresh lemon juice, and lemon zest until smooth and fully combined.
Pour the lemon filling into the cooled pecan crust, spreading it out evenly.
Bake the pie at 350°F (175°C) for 8-10 minutes, or until the filling is just set and slightly jiggly in the center.
Remove the pie from the oven and allow it to cool completely at room temperature, then refrigerate for at least 2 hours (or overnight) to fully set.
Before serving, garnish the pie with whipped cream and lemon slices.
Slice, serve, and enjoy a delicious slice of lemon pie with pecan crumb crust!
Nutrition Facts
Calories |
4105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.6 g | 344% | |
| Saturated Fat | 127.3 g | 636% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 1079 mg | 360% | |
| Sodium | 1333 mg | 58% | |
| Total Carbohydrate | 376.9 g | 137% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 293.9 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1524 mg | 117% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2473 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
