My daughter asked me to make Pecan Pie for Thanksgiving. I’ve got to be honest, I’m not a great pecan pie baker. It’s either way too runny or off-the-chart too sweet…or both!
When I saw Trisha Yearwood’s Lemon Pecan Slab Pie, I was intrigued. What piqued my interest was that she called out that with the addition of the lemon zest and juice, the sweetness is cut and the filling is more like a bar, than a pie. I decided it was worth a try.
Wow. This dessert is delicious. The lemon pairs perfectly with the pecan. Also, the bar type approach allows you to cut them to size and bring along to party or dinner. I served it with a scoop of vanilla bean ice cream. Even if you’re not a huge fan of pecan pie, this version may very well change your mind!