1 2/3 cups milk
1 cup white sugar
1/2 teaspoon ground nutmeg
1 teaspoon lemon juice
1 teaspoon lemon zest
1 (9 inch) prepared chocolate cookie crumb crust
2 eggs
1 teaspoon vanilla extract
1 teaspoon half-and-half cream
1 teaspoon honey
1/2 teaspoon butter, softened
3/4 cup chopped pecans
Place milk and sugar in medium saucepan; bring to a boil, stirring constantly. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat.
Add nutmeg, lemon juice, lemon zest, lemon zest, and lemon zest; remove from heat. Stir. Return mixture to a boil, stirring constantly. Boil for about 5 minutes. Stir in lemon pudding mix. Mix lightly; pour into pie shell. Chill overnight before serving; refrigerate before serving.
Beat eggs and lemon juice in large bowl until pale. Mix finely into sour cream mixture. Stir in pecans. Pour mixture into pie crust. Chill until lava forms on top. Let cool before serving.
Great pie! I made a few changes that I really liked: 1. Using a pie crust (Gingerbread) I prepped the crust for 20 min and then used a spoon to spoon the glaze the top... it worked out great!
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