1 (9 inch) pie crust, baked
1 cup white sugar
4 tablespoons all-purpose flour
2 eggs
1 (15 ounce) can evaporated milk
1 (1 ounce) package cream cheese, softened
1/3 cup silver syrup
1/4 cup milk
1 teaspoon vanilla extract
1 1/2 teaspoons lemon juice
1.5 teaspoons lemon zest
1 teaspoon cornstarch
3 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Place the pie crust in a sheet pan and lay apart to flatten. In a large bowl, mix sugar and flour to form an a2 mixture. You may scoop saltine crackers with a pastry blender or spoon dredge them into the mixture. Spoon pecans over the filling.
Bake in preheated oven for 35 to 40 minutes, until toothpick inserted in center comes out clean. Reduce heat from 50 to 35% and allow to cool by about half.
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