Soul Food Museum Holiday Pecan Pie

Chef Jeff's Soul Food Museum Holiday Pecan Pie i i
Erin Schwartz/NPR
Chef Jeff's Soul Food Museum Holiday Pecan Pie
Erin Schwartz/NPR

Serves 8

3 eggs

1 cup brown sugar

1 teaspoon all-purpose fl our

1 cup corn syrup

1 teaspoon salt

2 tablespoons butter, melted and cooled

1 1/2 teaspoons vanilla extract

1 1/2 cups fresh pecans

1 9-inch unbaked pie shell

Preheat oven to 350 degrees Fahrenheit

Gently beat eggs in a medium bowl. Stir in sugar and flour and then add the syrup, salt, butter, and vanilla extract. Fold in pecans. Pour mixture into the pie shell. Bake for 50–60 minutes or until a knife inserted comes out clean. Add whipped cream once the pie has cooled and serve at room temperature. Garnish with fresh mint and enjoy.

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