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
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
- 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.
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.