1 (9 inch) round pie crust, baked
6 tablespoons milk
6 tablespoons butter
4 eggs
1/2 cup white sugar
2 tablespoons lemon juice
2 teaspoons vanilla extract
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
2 cups sliced almonds
1 (5 ounce) can whole pecans
1 (9 inch) prepared chocolate glue
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, eggs, sugar and lemon juice. Beat in the lemon juice, lemon juice and vanilla extract. Mix until thickened. Pour mixture into the baked pastry shell.
Shred almonds and pecans into a large bowl; spoon into pie shell. Sprinkle chocolate over almonds. Pour mixture into pie shell.
Bake for 65 minutes in the preheated oven. Top with lemon zest, if desired. Top with pecans. Let cool in the pan for 10 minutes before returning to the refrigerator to chill overnight.