Lemon Pecan Pie

* If lightweight aluminum, shallow pie pans are used, make a collar of aluminum foil (approximately 2-1/2-3 inches wide and 33-36 inches long). Wrap the collar around the outside of the pie, fasten with a paper clip or pin and place on a cookie sheet to bake.

Servings:

Serves 10

Nutrition:

Cream Cheese Pastry

Ingredients:

3 oz Cream Cheese, softened
1 stick Margarine (1/2 cup) softened
1 cup Flour, sifted
1/4 tsp ADAMS BUTTER FLAVOR

Directions:

Preheat oven to 350 degrees. PASTRY: Blend all ingredients thoroughly. Chill dough, then press into 9-inch pie plate. *Trim and flute dough.

Filling

Ingredients:

3 Eggs
1 cup Light Brown Sugar
Pinch of Salt
1 cup White Corn Syrup
1/3 cup Margarine, melted
1 cup (heaping) Pecan Halves
1 tsp "ADAMS BEST" VANILLA
1 Tbl ADAMS LEMON EXTRACT
1 tsp ADAMS BUTTER FLAVOR

Directions:

FILLING: Slightly beat eggs in medium-size bowl. Blend in sugar, corn syrup and margarine. Add "Adams Best" Vanilla, Adams Lemon Extract and Adams Butter Flavoring. Arrange pecan halves on bottom of crust. Pour filling over them. Bake 50-60 minutes in 350 degree oven into center of pie is almost set, but still soft. Do not over bake, for filling will set as it cools. Cool on wire rack at least one hour before cutting.

Lemon Pecan Pie

Cream Cheese Pastry

Filling

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