1 (9 inch) pie crust, baked
1/2 cup butter, melted
1/3 cup white sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup chopped pecans
1 (8 ounce) can evaporated milk
1/2 cup corn syrup
1/2 cup lemon juice
1 teaspoon lemon zest
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, one at a time, mixing after each addition. Combine the flour, baking powder, salt and pecans; stir into the creamed mixture. Beat in the flour mixture alternately with the milk, sugar, corn syrup and lemon juice. Pour batter into prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the pie comes out clean. Cool for 10 minutes. Serve warm. Cool pie further and refrigerate for 2 hours. Serve immediately.