Emeril's-style Pecan Pie


  • Prepared Uncooked 1-inch pie shell
  • 1 3/4 cups Pecan pieces
  • 4 Eggs, beaten
  • 1/2 cups Sugar
  • 1/2 cup Light brown sugar
  • 1/4 cup Cane Syrup, Steen's 100 percent Pure
  • 1/4 cup Light corn syrup
  • 1/2 tsp Vanilla extract
  • Salt pinch
  • 1/2 Stick butter, softened
  • 1 Tbsp 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


Preheat the oven to 375° 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.

Makes 6

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