Tipsy Raisin Pecan Pie

  • Prep Time: 30 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 6-8
  • About This Recipe

    “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 :)”

    Ingredients

  • 19-inch unbaked pie shell
  • 1cupraisins
  • 1cupchopped pecans
  • 3tablespoonsflour
  • 1/2 cupbutter, softened
  • 3/4 cuplight brown sugar, packed
  • 2eggs, separated
  • 2tablespoonswhiskey
  • 1teaspoondistilled white vinegar
  • 1teaspooncinnamon
  • 1teaspoonnutmeg
  • 1/2 teaspoonallspice
  • 1/8 teaspoonsalt
  • Spiked Whipped Cream (optional)

  • 1cupheavy cream
  • 2tablespoonssugar
  • 2teaspoonswhiskey
  • Directions

  • 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.
  • Reviews

  • “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!”

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