“I adopted this from the Recipezaar account. The original was called Oh So Good Pie. It called for golden raisins but I use regular ones. I haven’t made the Spiked Cream yet but maybe will the next time :)”
19-inch unbaked pie shell
1/2 cupbutter, softened
3/4 cuplight brown sugar, packed
1teaspoondistilled white vinegar
Spiked Whipped Cream (optional)
Preheat oven to 350 degrees F.
Toss together raisins, pecans and flour in a medium size bowl until raisins and pecans are well coated with flour.
Beat together butter and brown sugar in a large bowl until well blended (I use my stand mixer).
Add divided egg yolks, one at a time, beating well after each addition.
Add 2 tablespoons whiskey, vinegar, cinnamon, nutmeg and allspice; blend well. Stir in raisin & nut mixture and set aside.
Beat egg whites and salt in a medium size bowl with an electric mixer at high speed until soft peaks form (I use my stand mixer for this also).
Fold whites into raisin & nut mixture. Pour into pie crust.
Bake for 35 minutes or until slightly puffed and set.
Serve warm or at room temperature with Spiked Whipped Cream, if desired.
To make Spiked Whipped Cream: Beat together one cup heavy cream, 2 tablespoons sugar and 2 teaspoons whiskey in a medium size bowl until soft peaks form.
“Forget the ‘Tipsy’ ’cause I didn’t make the pie that way, & it STILL came out great! I did use golden raisins, since I didn’t want the stronger taste of the dark ones to overwhelm the pecans! I also didn’t make the spiked topping, but rather topped it off with some frogen yogurt, & it all turned out to be a VERY NICE dessert! Thanks for sharing!”