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.
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.
- 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.
If you try this Pecan Lemon Pie Without Meringue, be sure to leave a comment and a rating!
Pecan Lemon Pie without Meringue
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
- 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.
(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.)