1 (9 inch) prepared pie crust
1/2 cup butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour
7 cups milk
3 eggs
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 teaspoons baking powder
3 teaspoons ground cinnamon
1 teaspoon salt
1 cup chopped pecans
Preheat oven to 400 degrees F (200 degrees C).
Assemble the pie: Place butter, sugar, egg, vanilla extract and flour in large bowl. Stir together. Beat together milk, eggs, and vanilla. Mix flour mixture into butter mixture. Spread 1/2 cup mixture into pastry, rounding edges. Chill in refrigerator until firm, perhaps overnight.
Roll out pastry. Cut out 12 circles to fit in bottom of pan. Place 1/2 inch from center of each circle, filling 1/2 inch above center. Place a piece of butter or margarine on each lower half of each circle, then cut out diamond shapes with knife or pastry blender. Place a piece of lemon zest, sliced into the center of each circle. 1 tablespoon lemon juice in bottom of pan.
Bake in preheated oven for 40 minutes, or until golden brown. Remove pan from oven and set aside to cool.
Using a large spoon, gently mix pecans into chilled pie crust. Chill in refrigerator and chop pecans before serving.