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Bourbon-Raisin Pecan Pie
Ingredients
-
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-inch pastry shell
-
Whipped cream (optional)
-
Ground nutmeg (optional)
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
- Make Ahead Tip 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)
- Servings Per Recipe 8,
- Calories 524,
- Protein (gm) 6,
- Carbohydrate (gm) 70,
- Fat, total (gm) 25,
- Cholesterol (mg) 99,
- Saturated fat (gm) 8,
- Dietary Fiber, total (gm) 2,
- Vitamin A (IU) 340,
- Vitamin C (mg) 1,
- Sodium (mg) 200,
- Calcium (DV %) 30,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Easy to make and really delicious. We served with whipped cream. Would be awesome with ice cream.
11/29/2009 10:34:18 AM Report Abuse