2/3 cup butter
2 cups white sugar
1 cup milk
3 eggs
1 teaspoon vanilla extract
2 teaspoons lemon juice
1 cup sour cream
1 teaspoon lemon zest
1 cup chopped pecans
1/2 cup milk chocolate chips
6 tablespoons margarine
1 teaspoon vanilla extract
1 cup flaked coconut
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, sugar, milk, eggs, vanilla and lemon juice. Beat in the sour cream and lemon zest. Mix in the pecans and chocolate chips. Pour mixture into a 9 inch pie plate.
Bake pie in preheated oven for 50 minutes, or until toothpick inserted in center comes out clean. Cool completely before cutting into 1 inch squares.
To make the Lemon Cream Pie: Beat margarine, lemon juice, sour cream and lemon zest until smooth. Gradually beat in the flour and milk, mixing just until. Spread whipped topping over the top of pie.
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