Recipe courtesy of Emeril Lagasse
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Total:
1 hr 5 min
Prep:
25 min
Cook:
40 min
Yield:
16 servings

Ingredients

  • 2 cups flour
  • 1 1/2 cups light brown sugar
  • 1/4 teaspoon salt
  • 1/2 stick of butter
  • 2 teaspoons baking soda
  • 1 1/2 cups hot water
  • 2 eggs
  • 2 cups Steen's 100 percent Pure Cane Syrup
  • 1 teaspoon pure vanilla extract
  • 2 unbaked 9-inch pastry shells
  • 16 scoops of vanilla bean ice cream

Directions

Preheat the oven to 450 degrees F. 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 F and bake for 25 to 30 minutes or until the top is firm. Remove from the oven and serve warm with ice cream.

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