SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Bourbon-Raisin Pecan Pie

Makes: 8 servings
Prep 25 mins Bake 350°F 50 mins
Bourbon-Raisin Pecan Pie
  • 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)

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)
  • 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe