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.

Source: Emeril