Yield: 8 servings
Measure | Ingredient |
---|---|
1.00 \N | prepared ten-inch pie shell; uncooked |
1¾ cup | pecan pieces |
4.00 \N | 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 \N | stick butter; softened |
1.00 tablespoon | flour |
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@...
12-30-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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