My husband's family LOVES pies, but I grew up in a cake family. I'm trying to learn the art of baking pies. Here's the family recipe for the lemon pie he loves so much.
1 Stick (1/2 Cup) Butter or Margarine, Melted
1/4 Cup Brown Sugar
1/4 Cup Diced Pecans
Mix in a 13 x 9 inch Pyrex baking dish. Bake above mixture at 350 degrees, stirring occasionally, (mixture will be crumbly) for at least 15 minutes (possibly longer depending on how hot your oven is). Press this crust into the bottom and up the sides of a 9 inch pie plate.
3 Tablespoons Cream Corn Starch
1 1/4 Cups Sugar
1 Tablespoon Grated Lemon Rind
3 Eggs, Separated
1 1/2 Cups boiling water
6 Tablespoons Lemon Juice
Combine corn starch, sugar, lemon juice and lemond rind. Beat eff yolks, add to corn starch mixture. Gradually add boiling water. Heat to boiling over direct heat. Boil gently 4 minutes, stirring constantly. (Egg whites can be used for meringue - Daniel didn't like meringue so I never made it). Refrigerate.