Pecan Lemon Pie without Meringue

Step 1

Preheat the oven to 300 degrees F.

Step 2

For the crust, whisk the flour, sugar, salt and baking powder in a 9-inch pie dish.

Step 3

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.

Step 4

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.

Step 5

For the filling, coarsely chop the pecans.

Step 6

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.

Step 7

Add the melted butter to the filling mixture. Squeeze in the juice from half a lemon. Add the lemon extract and salt.

Step 8

Use a fork to stir the filling ingredients until combined. Pour the filling into the unbaked pie crust.

Step 9

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.

Step 10

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.