Emeril's pecan pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Prepared -inch pie shell, | |
| Uncooked | ||
| 1¾ | cup | Pecan pieces |
| 4 | 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 |
| pinch | Salt | |
| ½ | Stick butter, softened | |
| 1 | tablespoon | Flour |
| 2 | Scoops Vanilla Bean Ice | |
| Cream | ||
| 1 | cup | Chocolate sauce in squeeze |
| Bottle | ||
| Whipped cream in pastry bag | ||
| Fresh mint sprigs | ||
| Powdered sugar in shaker | ||
Directions
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
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