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