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 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
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