Bourbon-Raisin Pecan Pie
Even after a big Thanksgiving meal there's always room for a dessert as fabulous as this loaded pecan treat.
Prep Time:
25 mins
Total Time:
1 hr 15 mins
Servings:
Makes 8 servings.
Ingredients
-
1/2 cup raisins
-
2 tablespoons bourbon
-
1 cup dark-color corn syrup
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2/3 cup sugar
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/8 teaspoon ground cloves
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3 eggs, beaten
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1/3 cup butter, melted
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3/4 cup coarsely broken pecans
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1 unbaked 9-inch pastry shell
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Whipped cream (optional)
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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.
4.
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 information
Calories 524, Total Fat 25 g, Saturated Fat 8 g, Cholesterol 99 mg, Sodium 200 mg, Carbohydrate 70 g, Fiber 2 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 3%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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