Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 4 Ratings

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

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

prep:
25 mins
bake:
50 mins
total:
1 hr 15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Tips

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

524 calories; fat 25g; cholesterol 99mg; saturated fat 8g; carbohydrates 70g; insoluble fiber 2g; protein 6g; vitamin a 340.1IU; vitamin c 0.6mg; sodium 200mg; calcium 30.3mg; iron 1.8mg.
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