You've got to try this Pecan Lemon Pie without Meringue! It tastes like a lemon bar pie with a crunchy pecan top! It's so easy, you just mix the filling with a fork and press the olive oil crust into place.
Add this simple Lemon Pie without Meringue to your baking repertoire, pronto. Consider serving it for Thanksgiving, Easter or any gathering.
Because everybody loves lemon, am I right?!! If lemon desserts were a person, they'd be simpatico.
I don't have unanimous support for chocolate, coconut or banana anything in my family (do you?), but lemon's a rock star. This Lemon Lush Dessert from Scratch is legendary!
And while Lemon Meringue Pie might be my all-time favorite, sometimes, you just need an easy lemon pie recipe. One that doesn't require cooking lemon curd on the stove or torching meringue.
One that simply involves a fork — to stir the ingredients for the filling, to mix the dough for the olive oil pie crust — and of course, to stuff your face with the luscious lemon pie.
This one tastes like a gooey lemon bar topped with crunchy pecans. You could call it "lemon crunch pie!"
Pecan lemon pie filling ingredients
Pecans: Pecans add a sweet, buttery flavor and crunch. You can try making a walnut lemon pie if you prefer. Or, you can omit the nuts altogether.
Lemon Juice: Use fresh lemon juice (from half of a lemon) instead of bottled juice for the best taste.
Lemon extract: This really makes the lemon flavor pop! I use it in my Lemon Ricotta Pancakes, Lemon-Blueberry Pancakes and Lemon Zucchini Bread with Walnuts.
How to make it
See the card at the end of this post for the full recipe, but here's an overview.
For the crust
- Whisk the crust ingredients in the pie dish, add the liquid and toss with a fork.
- Gather the dough into a ball.
- Press the dough into the pie pan. Crimp the edges with two fingers.
For the pecan lemon filling
This easy pie filling tastes like a lemon drop!
- Melt the butter.
- Add the melted butter to a bowl with the rest of the pie filling ingredients.
- Stir to combine.
- Pour the lemon pie filling into the unbaked pie crust.
- Bake!
Recipe tips
- Use coarsely chopped pecans instead of intact pecan halves for a nicer-looking pie that's easier to slice.
- For the best taste, let the lemon pie chill fully before serving it. Make it a day ahead of time, if possible.
- Slice the pie while it's still cold out of the refrigerator. You'll get cleaner slices.
- The pie will be firm right out of the fridge, but you can let it sit out for 30 minutes to soften before serving it, if you wish.
Frequently asked questions
Yes — and it's even better the next day! You can store your homemade pie leftovers in the refrigerator for up to five days.
Yes! You can freeze this lemon pie for up to three months.
First, place the cooled pie in the freezer (uncovered) for two hours. Then double wrap it with plastic wrap. Place the wrapped pie in a large freezer bag to freeze.
Thaw the Lemon Pie without Meringue overnight in the refrigerator.
More pecan recipes
- Chocolate-Pecan Meringue Cookies
- No-Churn Butter Pecan Ice Cream
- Sweet and Savory Butter Pecan Cheese Log
More holiday desserts
If you need some other ideas for holiday desserts, check out this Fluffy Crustless Cheesecake, Homemade Brownie Bottom Chocolate Pudding Pie, Cranberry Pie with Sugar Cookie Crust, or Single Layer Carrot Cake without Nuts.
Enjoy!
If you try this Pecan Lemon Pie Without Meringue, be sure to leave a comment and a rating!
Pecan Lemon Pie without Meringue
Ingredients
Crust for 9-inch pie
- 2 cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ⅜ teaspoon baking powder (fill your ⅛ teaspoon three times)
- ½ cup olive oil (not extra virgin)
- ¼ cup milk (low-fat is fine)
Lemon Pecan Filling
- ⅓ cup salted butter
- 3 extra-large eggs
- 1 ¼ cups sugar
- ¾ cup pecan halves, coarsely chopped (or use pecan pieces)
- 2 tablespoons lemon juice (from half of a lemon)
- 1 teaspoon lemon extract
- pinch of salt
Instructions
- Preheat the oven to 300 degrees F.
- For the crust, whisk the flour, sugar, salt and baking powder in a 9-inch pie dish.
- Whisk the milk and olive oil in a measuring cup and add the liquid to the pie dish. Toss with a fork to blend. When the dough is mixed, form it into a ball and pat it into a disk.
- Press down the dough evenly into the bottom and up the sides of the pie dish to form a crust. Crimp the edges with two fingers.
- For the filling, coarsely chop the pecans.
- Melt the butter in a small pan on the stove over medium-high heat. While it's melting, crack the eggs into a small mixing bowl. Add the sugar and pecans to the bowl.
- Add the melted butter to the filling mixture. Squeeze in the juice from half a lemon. Add the lemon extract and salt.
- Use a fork to stir the filling ingredients until combined. Pour the filling into the unbaked pie crust.
- Bake the pie for 45-52 minutes, until the top is set and starting to brown. Let the pie cool on a wire rack. When it's no longer hot, chill it in the refrigerator to let it set.
- Serve the pie chilled. It's even better the next day. Garnish with whipped cream, if desired. Store leftovers in the refrigerator for up to five days.
Notes
Nutrition
(Recipe Source: Pie filling adapted from Ruby Jones' recipe in American Pie: Slices of Life (and Pie) from America's Back Roads, (affiliate link) Perennial Books, 2003. Crust adapted from King Arthur Flour. Originally published on March 28, 2017 and updated now with new photos and additional information.)
David
When Mama's happy, we're all happy... When you make this incredible lemon pie, it puts a smile on everyone's face.. The crust is perfect as is the filling and easy to make. Add this to your holiday desserts, you won't be disappointed. Thanks Mama C - you're the best.
Mamma C
Hi David - I'm so happy everyone enjoyed the pie! Thank you for your kind words.
Carlene
Love lemon desserts. This looks and sounds fantastic!
I will definitely be making it 😋
Mamma C
Hi Carlene - I hope you enjoy it!
kj
love the recipe except where you said 'NOT extra virgin olive oil". In Italy, any olive oil that is NOT extra virgin is called 'LAMP OIL'. Do you really want lamp oil in your food?
Mamma C
Hi KJ - I think a mild-tasting olive oil works best for the crust, but feel free to use what you prefer. Enjoy!
Annamarie
OMG! It was delicious!!
Mamma C
Hi Annamarie - I'm so happy you enjoyed it! Thanks for letting me know.
Cheryl "Cheffie Cooks" Wiser
When we go to (In-laws) summer home in Georgia I always bring home lots of Pecans. They're everywhere year round and I just love them! I've made lemon pudding topped with praline pecans so I say winner-winner! xo
Mamma C
Pecans from Georgia? And lemon pudding topped with praline pecans?! That sounds fantastic, Cheryl! xo
Alicia Taylor
I adore pecans - and lemon. I'm going to have to try this. It looks very interesting!
Mamma C
You owe it to yourself to try it, Alicia! Save me a piece!
Cliona Keane
I love this recipe! Lemon and pecans aren't something I've tried together before but I can see they go together perfectly and this would make the perfect dinner party dessert!
Mamma C
It would be perfect for a dinner party, especially since it's so easy to make. Thanks, Cliona!
Rae
Lemon pie with pecans?! I've never heard of such a thing. I'm such a snob when it comes to lemon pies; the element of pecans intrigues me... I think I need to taste this for myself!
Mamma C
I highly recommend you try it, Rae! The pecans provide a wonderful crunch and interesting flavor twist.
Emily @ Recipes to Nourish
This sounds like an extra special treat! I LOVE lemon pie but have never had it with pecans. The texture of your pie looks so good, I can imagine it's so delicious!
Mamma C
I adore lemon anything, and the pecan combo here is so good! Thanks, Emily!
Platter Talk
I've never thought about mixing pecans with lemon but it's a wonderful idea! The lemon helps cut the sweetness of the pecan filling. VERY nice and on my "must try" short list.
Mamma C
They go really well together, Dan! I'd say the pie has a lemon filling with pecans mixed in. I hope you enjoy it!