| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Essnce03 |
8 |
servings |
INGREDIENTS
| 1 |
|
Unbaked pie shell |
| 1 1/2 |
c |
Pecans |
| 1/2 |
c |
Semi-sweet chocolate chips |
| 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 |
Corn syrup |
| 1/2 |
ts |
Vanilla |
| 1 |
pn |
Salt |
| 2 |
oz |
Semi-sweet chocolate; melted |
| 2 |
|
Scoops Vanilla bean ice cream |
| 1 |
c |
Chocolate sauce; in squeeze bottle |
|
|
Fresh mint sprigs |
|
|
Powdered sugar; in a shaker |
INSTRUCTIONS
Preheat the oven to 375 degrees. Spread the pecan pieces and the
chocolate chips evenly on the bottom of the pie shell. In a mixing
bowl, whisk the remaining ingredients together. Pour the filling over
the pecans. Bake for about 1 hour or until the filling sets. Cool for
10 minutes before slicing. Lay one piece of the pie in the center of
the plate. Garnish the pie with ice cream, chocolate sauce, mint and
powdered sugar. This recipe yields 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2430 broadcast 12-23-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
12-28-1996
Recipe by: Emeril Lagasse
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