Lemon Pecan Pie

• 1/2 cup butter, softened
• 3 ounces cream cheese, softened
• 1/4 teaspoon butter flavoring
• 1 cup all-purpose flour
• 1-1/4 cups pecan halves
• 1/2 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1 cup light corn syrup
• 3 large eggs
• 1/3 cup butter, melted
• 3 teaspoons lemon extract
• 1 teaspoon butter flavoring
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

1. In a small bowl, cream butter and cream cheese. Beat in butter flavoring. Gradually add flour until mixture forms a ball. Cover and refrigerate for 20 minutes or until easy to handle.
2. Roll out pastry to fit a 9-in. pie plate. Place pastry in plate; trim to 1/2 in. beyond edge of plate. Flute edges. Place pecans in crust; set aside.
3. In a small bowl, combine brown sugar and flour. Add the remaining ingredients; beat until combined. Pour over pecans. Bake at 350u0b0 for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Refrigerate leftovers.

butter, cream cheese, butter, flour, pecan halves, brown sugar, flour, light corn syrup, eggs, butter, lemon extract, butter, vanilla, salt

Taken from www.tasteofhome.com/recipes/lemon-pecan-pie/ (may not work)