2 pounds fresh pince cracker crumbs
1 small pecans
2 1/2 cups pecans
1 cup brown sugar
1 1/2 cups cooked white sugar
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1/4 cup lemon juice
1 teaspoon lemon zest for garnish
Preheat oven to 350 degrees F (175 degrees C).
Make the crust: In a medium bowl, mix pecans, pecans, brown sugar, white sugar, lemon juice and lemon zest. Mix thoroughly and place mixture in the bottom and 1-1/2 inches up sides of an 8 inch pie pan. Garnish with pecans and pecans.
Sift together the brown sugar, lemon zest, lemon juice and lemon zest; pour mixture over cream crusts in 8 inch pie pan.
Frost top of pie with pecans. Place yellow portion of pecan over filling and refrigerate until set.
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