1/4 cup butter, softened
1 (16 ounce) can chopped pecans
1/2 cup white sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup chopped pecans
Preheat oven broiler.
In a large bowl, cream together butter, pecans and sugar until light and fluffy. Mix in eggs and flour. Beat in white sugar and vanilla. Gradually mix in pecans, using only enough to make a nice crumble.
Place pie shell on a large baking sheet. Brush lightly with lemon juice and sprinkle with chopped pecans. Place foil-covered pie pan in the oven for 35 minutes. (Note: Bake 45 minutes less. Cool 10 minutes before opening.)
When pie is cool, turn pie out onto a serving sheet and roll into a 10 inch rectangle. Pat half of the lemon filling into bottom of pie, fold over and seal edges. Spread remaining lemon filling over top.