| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Emlive03 | 16 | servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 1/2 | c | Light brown sugar |
| 1/4 | ts | Salt |
| 1/2 | Stick Butter | |
| 2 | ts | Baking soda |
| 1 1/2 | c | Hot water |
| 2 | Eggs | |
| 2 | c | Steen's 100 percent Pure Cane Syrup |
| 1 | ts | Pure vanilla extract |
| 2 | Unbaked 9" pastry shells | |
| 16 | Scoops Vanilla bean ice cream |
INSTRUCTIONS
Preheat the oven to 450 degrees. In a mixing bowl, combine the flour, brown sugar, salt and butter. Mix until the mixture resembles a coarse crumb-like mixture. Divide the mixture in half. In another mixing bowl, whisk the baking soda and 1/2 cup of the water together. Whisk until dissolved. Add the eggs, cane syrup, vanilla and remaining water. Whisk until smooth. Fold one half of the crumb mixture into the sugar filling. Pour the filling into the prepared pie shells. Sprinkle the remaining crust evenly over the filling. Place in the oven and bake for 10 minutes. Reduce the heat to 375 degrees and bake for 25 to 30 minutes or until the top is firm. Remove from the oven and serve warm with ice cream. This recipe yields 16 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B50 broadcast 06-29-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-25-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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