1 (18 ounce) can evaporated milk
1 cup butter
3/4 cup white sugar
1 quart heavy cream
1 cup evaporated milk
2 eggs
1 tablespoon vanilla extract
1 1/2 teaspoons lemon zest
1 1/2 cups chopped pecans
1/4 cup white sugar
1 cup evaporated milk
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 tablespoon margarine
1/2 teaspoon salt
Beat evaporated milk, butter, sugar and cream in large bowl until smooth. Beat in eggs and vanilla extract. Mix flour into creamed mixture. Stir in lemon zest, pecans, sugar, evaporated milk, all-purpose flour, baking soda and margarine.
Heat oven to 350 degrees F (175 degrees C). Spoon batter into pie crust. Place 1/2 cup pecans on top. Bake in the preheated oven for about 5 minutes, or until lightly browned. Serve.
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