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- 1/2 cup raisins
- 2 tablespoons bourbon
- 1 cup dark-color corn syrup
- 2/3 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3 eggs, beaten
- 1/3 cup butter, melted
- 3/4 cup coarsely broken pecans
- 1 unbaked 9-inchpastry shell
- Whipped cream (optional)
- Ground nutmeg (optional)
1. Preheat oven to 350F. In a small saucepan, combine raisins and bourbon. Bring mixture just to boiling over medium heat; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 10 minutes. Do not drain.
2. Meanwhile, in a large bowl, combine corn syrup, sugar, cinnamon, the 1/4 teaspoon nutmeg, and cloves. Add eggs and melted butter; beat well. Stir in pecans and raisin mixture. Spoon pecan mixture into pastry shell. Bake for 50 to 55 minutes or until center is set.
3. Cool on a wire rack. Refrigerate pie within 2 hours; cover for longer storage. If desired, top pie with whipped cream and sprinkle with additional nutmeg. Makes 8 servings.
- Prepare and bake pie as directed; cool. Cover and chill for up to 24 hours. If desired, top with whipped cream and sprinkle with additional nutmeg.
- Servings Per Recipe 8,
- cal. (kcal) 524,
- Fat, total (g) 25,
- chol. (mg) 99,
- sat. fat (g) 8,
- carb. (g) 70,
- fiber (g) 2,
- pro. (g) 6,
- vit. A (IU) 340,
- vit. C (mg) 1,
- sodium (mg) 200,
- calcium (mg) 30,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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