Pecan pie #2
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | prepared ten-inch pie shell; uncooked | |
| 1¾ | cup | pecan pieces |
| 4.00 | 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 |
| 1.00 | pinch | salt |
| ½ | stick butter; softened | |
| 1.00 | tablespoon | flour |
| 2.00 | scoops vanilla bean ice cream | |
| 1.00 | cup | chocolate sauce; in squeeze bottle |
| 1 | whipped cream; in pastry bag | |
| 1 | fresh mint sprigs | |
| 1 | powdered sugar; in shaker | |
Directions
Preheat the oven to 375 degrees. 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. This recipe yields 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2422 broadcast 11-27-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-30-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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