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Ingredients
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Lemon Pie Slice
Pecan Pie Slice
Method
Lemon Pie Slice
- 1
Make crust
In a bowl, whisk 1.5 cups flour, 2 tbsp sugar and 1 tsp salt. Cut in 6 tbsp cold cubed butter with a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized pieces. Sprinkle ice water 1 tablespoon at a time, tossing until dough just comes together. Form into a disk, wrap and chill 30 minutes.
- 2
Prepare oven and pan
Preheat oven to 350°F (175°C). If making individual slices from a whole pie, roll dough on a lightly floured surface to 1/8-inch thick and fit into a 9-inch pie pan, trimming and crimping edges. For single slices baked individually, line a small tart pan. Chill crust 10 minutes.
- 3
- 4
Make lemon filling
In a medium bowl, whisk together 3 large eggs and 1 cup granulated sugar until smooth and slightly pale. Add 3 tbsp melted butter, 2 tsp flour, 1 tbsp lemon zest and 3/4 cup fresh lemon juice; whisk until combined and no lumps remain.
- 5
Bake filling
Pour filling into pre-baked crust. Bake at 325°F (160°C) for 18–22 minutes, until the filling is set but still slightly jiggly in the center. Remove and cool to room temperature, then chill at least 1 hour to fully set.
- 6
Finish and serve
Slice the pie into 8 slices. Dust each slice lightly with confectioners' sugar if desired. Serve chilled or at room temperature.
Pecan Pie Slice
- 7
- 8
Prepare oven and pan
Preheat oven to 350°F (175°C). Roll chilled dough to 1/8-inch thick and fit into a 9-inch pie pan, trim and crimp edges. Chill 10 minutes before baking.
- 9
Blind-bake crust
Line crust with parchment and pie weights; bake 12 minutes, remove weights and bake 5–8 minutes more until edges are lightly golden. Reduce oven to 325°F (160°C).
- 10
Make pecan filling
In a medium bowl whisk together 3/4 cup light corn syrup, 1/2 cup packed light brown sugar, 2 large eggs, 2 tbsp melted butter, 1 tsp vanilla and 1/4 tsp salt until smooth and combined.
- 11
Assemble and bake
Scatter 1 cup pecan halves evenly over the pre-baked crust. Pour the corn syrup mixture over the pecans, letting it fill gaps. Bake at 325°F (160°C) for 35–45 minutes until the filling is set and slightly puffed (center should not be liquid). If edges brown too quickly, tent with foil.
- 12
Cool and serve
Cool the pie completely on a wire rack (about 2 hours) to allow filling to set before slicing into 8 slices. Serve at room temperature or slightly warm.