Yield: 8 servings
|1.00 \N||prepared ten-inch pie shell; uncooked|
|1¾ cup||pecan pieces|
|4.00 \N||eggs; beaten|
|½ cup||light-brown sugar|
|¼ cup||steen's 100 percent pure cane syrup|
|¼ cup||light corn syrup|
|½ teaspoon||vanilla extract|
|½ \N||stick butter; softened|
|2.00 \N||scoops vanilla bean ice cream|
|1.00 cup||chocolate sauce; in squeeze bottle|
|1 \N||whipped cream; in pastry bag|
|1 \N||fresh mint sprigs|
|1 \N||powdered sugar; in shaker|
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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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