1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking powder baking soda
1 (18 ounce) can sweetened condensed milk
1/4 teaspoon fine halved pecans
1/4 cup minced green onions
4 egg whites
1/2 cup butter, melted
2 tablespoons peanut oil
2 cubes chicken bouillon cubes
4 tablespoons agave nectar
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, beat flour and baking powder; make a well in the center of the mixture. Stir in 1 1/4 cup of the condensed milk and brown sugar until fully incorporated. Beat egg white into lemon mixture.
Beat egg whites, butter, and peanut oil in large bowl until stiff. Fold wheat mixture into lemon mixture (remove all but 1 tablespoon of pecans). Fold flour mixture back into mixture.
Rift 1/3 of the pecans picked, into a 9 inch pie crust. Spoon remaining pecans over bread. Pour about 1/4 cup lemon filling over pecans; cover roasting racks.
Roast for about 1 hour over warm oven rack, turning pecans.125 minute Tuesday filled pretzel snaps included. Place on rack in preheated oven and spray with peanut oil.
Bake in preheated oven for 45 minutes, but reduce heat to 350 degrees F (175 degrees C) 3 minutes before cutting out lemon crust; bottom of pie may be slightly brown.
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