Prep 30 mins
Cook 35 mins
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 :)
- 1 9-inch unbaked pie shell
- 236.59 ml raisins
- 236.59 ml chopped pecans
- 44.37 ml flour
- 118.29 ml butter, softened
- 177.44 ml light brown sugar, packed
- 2 eggs, separated
- 29.58 ml whiskey
- 4.92 ml distilled white vinegar
- 4.92 ml cinnamon
- 4.92 ml nutmeg
- 2.46 ml allspice
- 0.59 ml salt
Spiked Whipped Cream (optional)
- 236.59 ml heavy cream
- 29.58 ml sugar
- 9.85 ml whiskey
- 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!