1 Prepared -inch pie shell,
Uncooked
1 3/4 c Pecan pieces
4 Eggs, beaten
1/2 c Sugar
1/2 c Light brown sugar
1/4 c Steen’s 100 percent Pure
Cane Syrup
1/4 c Light corn syrup
1/2 ts Vanilla extract
pn Salt
1/2 Stick butter, softened
1 tb Flour
2 Scoops Vanilla Bean Ice
Cream
1 c Chocolate sauce in squeeze
Bottle
Whipped cream in pastry bag
Fresh mint sprigs
Powdered sugar in shaker
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
Yields
8 servings