3/4 cup butter, softened
1/2 cup dry white wine
1 1/2 cups chopped peeled and sliced pecans
1/2 teaspoon salt, or to taste
1 teaspoon grated Parmesan cheese
4 eggs
1/4 teaspoon lemon juice
1 teaspoon cream of tartar
1 cup chopped pecans
1 (9 inch) prepared double crust pie crust
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan, melt butter and white wine. Stir in pecans and salt and remove from heat. (Pecans should not be melted.) Return pecans to pan and stir in horseradish, mustard and parsley flakes until evenly coated. Cover pan and let cool.
Stir eggs and lemon juice into pecans. Mix in cream of tartar and lemon juice. Pour mixture into pie crust.
Bake in preheated oven for 35 minutes, or until set. Reduce heat to 375 degrees F (190 degrees C). Bake for 10 minutes. Cool slightly filling at this point; remove pastry and frost with lemon zest.
Spoon filling into deep cavity of pie crust. Return peppers and cherry peppers to pan. Garnish with pecans; cool completely in pan.
Bring a large pot of water to a boil. Add crust and fill remaining cavity. Cover and simmer for 10 minutes, turning once. Spoon filling over pie and decorate with fruit. Refrigerate until cool; cut into squares.
Easy and tasty.
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