Yield: 8 servings
Measure | Ingredient |
---|---|
1 \N | Prepared -inch pie shell, |
\N \N | Uncooked |
1¾ cup | Pecan pieces |
4 \N | Eggs, beaten |
½ cup | Sugar |
½ cup | Light brown sugar |
¼ cup | Steen's 100 percent Pure |
\N \N | Cane Syrup |
¼ cup | Light corn syrup |
½ teaspoon | Vanilla extract |
\N pinch | Salt |
½ \N | Stick butter, softened |
1 tablespoon | Flour |
2 \N | Scoops Vanilla Bean Ice |
\N \N | Cream |
1 cup | Chocolate sauce in squeeze |
\N \N | Bottle |
\N \N | Whipped cream in pastry bag |
\N \N | Fresh mint sprigs |
\N \N | 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