Bourbon-Raisin Pecan Pie

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

3,829views
6 users rated this recipe an average rating of 4.0
  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 50 mins 350°F
Rate me!


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
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

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
Your Comment:
close
X