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Bourbon-Raisin Pecan Pie

Even after a big Thanksgiving meal there's always room for a dessert as fabulous as this loaded pecan treat.

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  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 50 mins 350°F

Bourbon-Raisin Pecan Pie

Directions

  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.

From the Test Kitchen

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.

Nutrition Facts (Bourbon-Raisin Pecan Pie)

  • Per serving:
  • 524 kcal cal.,
  • 25 g fat
  • (8 g sat. fat,
  • 99 mg chol.,
  • 200 mg sodium,
  • 70 g carb.,
  • 2 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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