Tipsy Raisin Pecan Pie

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 9-inch unbaked pie shell
• 1 cup raisins
• 1 cup chopped pecans
• 3 tablespoons flour
• 1/2 cup butter, softened
• 3/4 cup light brown sugar, packed
• 2 eggs, separated
• 2 tablespoons whiskey
• 1 teaspoon distilled vinegar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/8 teaspoon salt
• 1 cup heavy cream
• 2 tablespoons sugar
• 2 teaspoons whiskey

Recipe

• 1 preheat oven to 350 degrees f.
• 2 toss together raisins, pecans and flour in a medium size bowl until raisins and pecans are well coated with flour.
• 3 beat together butter and brown sugar in a large bowl until well blended (i use my stand mixer).
• 4 add divided egg yolks, one at a time, beating well after each addition.
• 5 add 2 tablespoons whiskey, vinegar, cinnamon, nutmeg and allspice; blend well. stir in raisin & nut mixture and set aside.
• 6 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).
• 7 fold whites into raisin & nut mixture. pour into pie crust.
• 8 bake for 35 minutes or until slightly puffed and set.
• 9 serve warm or at room temperature with spiked whipped cream, if desired.
• 10 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.