Prep Time: 10 minutes Cook Time: 45 to 50 minutes
Yield: One 8 piece pie
1 (9-inch) unbaked or frozen deep-dish pie crust
1 cup light corn syrup
4 eggs
6 tablespoons butter or margarine, softened
1/2 cup firmly packed brown sugar
1/4 cup lemon juice
3 tablespoons all-purpose flour
2 teaspoons grated lemon rind
1-1/4 cups coarsely chopped pecans
Whipped cream (optional)
1. Bake pastry shell at 450°F for 5 to 7 minutes. Remove from oven and cool completely. Reduce oven temperature to 350°F.
2. Combine corn syrup, eggs, butter, brown sugar, lemon juice, flour and lemon rind in a medium mixing bowl; stir in pecans and pour into completely cooled pie crust.
3. Bake at 350°F for 40 minutes, shielding edges with aluminum foil after 25 minutes if necessary to prevent over-browning. Cool on a wire rack.
4. Serve with whipped cream if desired.
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