emeril's pecan pie
| Measure | Ingredient |
|---|---|
| 1 | Prepared -inch pie shell, |
| Uncooked | |
| 1¾ cup | Pecan pieces |
| 4 | Eggs, beaten |
| ½ cup | Sugar |
| ½ cup | Light brown sugar |
| ¼ cup | Steen's 100 percent Pure |
| Cane Syrup | |
| ¼ cup | Light corn syrup |
| ½ teaspoon | Vanilla extract |
| pinch | Salt |
| ½ | Stick butter, softened |
| 1 tablespoon | Flour |
| 2 | Scoops Vanilla Bean Ice |
| Cream | |
| 1 cup | Chocolate sauce in squeeze |
| Bottle | |
| Whipped cream in pastry bag | |
| Fresh mint sprigs | |
| Powdered sugar in shaker |
Preheat the oven to 375 degrees F. Spread the pecans evenly on the bottom of the pie shell. In a mixing bowl, whisk the eggs, sugar, brown sugar, cane syrup, vanilla, salt, butter, and flour, together.
Mix well. Pour the mixture over the pecans. Bake for about 1 hour, or until the filling sets. Remove the pie from the oven and allow to cool for 10 minutes before slicing. Place a piece of the pie in the center of the plate. Garnish with ice cream, chocolate sauce, whipped cream, mint sprigs, and powdered sugar
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