You’ve got to try this Easy Lemon Pie with Pecans! It tastes like a gooey lemon bar in pie form, with a crackly top and pecans for the win! With a no-roll olive oil crust and a filling you just mix with a fork!
Promise me one thing before you make this easy lemon pie with pecans. Promise me you’ll wait until it’s chilled to eat it.
Because if you try the pie while it’s still warm and oozing, you’ll think I led you astray. But, once it’s chilled and set, and the flavors have developed, you’ll understand why I recommend you add this to your baking repertoire pronto and consider serving this for Easter.
I know I’ve mentioned this before, but everybody loves lemon! 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.
And while Lemon Meringue Pie with Easy Olive Oil Crust might be my all-time favorite, sometimes, you just need an easy lemon pie. One that doesn’t require cooking lemon curd on the stove or torching meringue.
One that simply involves a fork — to stir your ingredients for the pie filling, to mix your dough for the olive oil crust — and of course, to stuff your face with the baked pie. After it’s chilled, that is.
The crackly, slightly sweet surface hugs a luscious lemon filling that’ll make you swoon. It’s like a gooey lemon bar in pie form, with pecans mixed throughout. Mmmm.
And yes, the easy olive oil crust here is the same, no-roll one I use all the time. I love it because you can just press it into place, and it tastes so much better than typical pie crusts. It probably won’t win any beauty contests, but who cares?
I started making this easy lemon pie with pecans years ago, long before I had a food blog. I remember posting to Facebook that I’m pretty sure Saint Peter stands at the gates of heaven waiting to greet us with this pie.
Until then, how about a little slice of heaven on earth? Enjoy!
If you need some other ideas for Easter dessert, check out this Fluffy Crustless Cheesecake, Homemade Brownie Bottom Chocolate Pudding Pie, Strawberry Amaretto Pie or Carrot Cake with Blissful Cream Cheese Frosting. Let me know what time to be there!
(Recipe Source: Pie filling adapted from Ruby Jones’ recipe in American Pie: Slices of Life (and Pie) from America’s Back Roads,* Perennial Books, 2003, via the Plain Dealer. Crust adapted from King Arthur Flour. )
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Easy Lemon Pie with Pecans
Ingredients
Crust for 9-inch pie
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3/8 teaspoon baking powder (fill your 1/8 teaspoon three times)
- 1/4 cup milk (low-fat is fine)
- 1/4 cup plus 3 tablespoons olive oil (not extra virgin)
Lemon Pecan Filling
- 1/3 cup salted butter (melted)
- 3 extra-large eggs (unbeaten)
- 1 1/4 cups sugar
- 3/4 cup pecan halves or pieces (see Notes)
- juice of 1/2 lemon (about 2 tablespoons)
- 1 teaspoon lemon extract
- pinch of salt
Instructions
- Preheat your 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, melt your butter in a small pan on the stove over medium-high heat. While it's melting, crack your eggs into a small mixing bowl. Add your sugar and pecans to the bowl.
- Add the melted butter to your filling mixture. Squeeze in the juice from half a lemon. Add your lemon extract and salt.
- Use a fork to stir your filling ingredients until combined. Pour the filling into your unbaked pie crust.
- Bake the pie for 50-52 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 before serving.
- Serve the pie chilled. It's even better the next day. Garnish with extra pecans, if desired. Store leftovers in the refrigerator for up to five days.
Notes
Pie filling adapted from Ruby Jones' recipe in American Pie: Slices of Life (and Pie) from America's Back Roads, Perennial Books, 2003, via the Plain Dealer. Crust adapted from King Arthur Flour.
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!