My granny used to make this for us for birthdays and special occasion. Hope you enjoy!

Gallery

Recipe Summary

prep:
25 mins
cook:
20 mins
additional:
2 hrs
total:
2 hrs 45 mins
Servings:
15
Yield:
15 servings
Advertisement

Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

    Advertisement
  • Combine the flour and pecans in a mixing bowl. Mix in the softened butter until the mixture is evenly moistened and no clumps of butter remain. Press the crust evenly over the prepared baking sheet.

  • Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool completely.

  • Beat the cream cheese and confectioners' sugar in a bowl until light and fluffy. Fold in 1 1/2 cups of the whipped topping, then spread the mixture over the cooled crust. Chill in the refrigerator.

  • Stir the sugar, cornstarch, and salt together in a saucepan along with enough water to make a paste. Stir in the eggs until smooth, then add the remaining water, vinegar, and lemon juice. Cook and stir over medium-low heat until thick and smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon of butter and the lemon extract. Chill the mixture until cold.

  • Spread the cold lemon mixture evenly over the cream cheese layer. Top with the remaining whipped topping.

Nutrition Facts

394 calories; protein 3.9g 8% DV; carbohydrates 52.7g 17% DV; fat 19.6g 30% DV; cholesterol 71.9mg 24% DV; sodium 150.4mg 6% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/16/2009
I found this by accident. I was intrigued by the ingredients it sounded like a pie that I get from a bake and broil place here in town. I didn't have any lemons and have a lime tree in my backyard( Sorry Mandy) so I decided to use them. I added 3 drops of green food color as well as the zest from the limes. I was very confused about the pan size I started it out in a 9 in. spring form pan then switched the crumb mixture to an 8x8 pan. This worked much better! The taste was Sensational! OMG!! I understand I took liberty with the lemon/lime thing but I figured they are interchangeable. Thank You so much Mandy!! I will make this again and again! Read More
(28)
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/16/2009
I found this by accident. I was intrigued by the ingredients it sounded like a pie that I get from a bake and broil place here in town. I didn't have any lemons and have a lime tree in my backyard( Sorry Mandy) so I decided to use them. I added 3 drops of green food color as well as the zest from the limes. I was very confused about the pan size I started it out in a 9 in. spring form pan then switched the crumb mixture to an 8x8 pan. This worked much better! The taste was Sensational! OMG!! I understand I took liberty with the lemon/lime thing but I figured they are interchangeable. Thank You so much Mandy!! I will make this again and again! Read More
(28)
Rating: 5 stars
09/21/2009
This is wonderful!! It is pretty tastes decadent yet simple it is simple to make. Thanks Mandy! Read More
(3)
Rating: 5 stars
12/23/2009
I made this for our Employee Christmas potluck and it was a HUGE HIT! I used Tapioca Flour in place of the corn starch. The Tapioca flour gave the lemony part a much lighter not starchy texture. I could SMELL the vinegar in the lemony filling part which worried me but it must have dissipated over night. Plus I covered the whole lot with whipped topping. The vinegar left no taste behind. The pan was empty at the potluck so it was a real crowd pleaser. The crust is simple and tasty. I will make this again for sure! Read More
(1)
Advertisement
Rating: 5 stars
12/30/2009
Delicious. Read More