Pecan pie #2

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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