1 Unbaked pie shell
1 1/2 c Pecans
1/2 c Semi-sweet chocolate chips
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 Corn syrup
1/2 ts Vanilla
1 pn Salt
2 oz Semi-sweet chocolate; melted
2 Scoops Vanilla bean ice cream
1 c Chocolate sauce; in squeeze bottle
Fresh mint sprigs
Powdered sugar; in a shaker
Directions:
Preheat the oven to 375 degrees. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake for about 1 hour or until the filling sets. Cool for 10 minutes before slicing. Lay one piece of the pie in the center of the plate. Garnish the pie with ice cream, chocolate sauce, mint and powdered sugar.
