Why You’ll Love This Recipe

I love this variation on traditional pecan pie because the raisins add another layer of flavor and texture without making the recipe complicated. As the pie bakes, they soften in the filling and complement the caramel-like sweetness beautifully.

I also appreciate how easy this pie is to prepare. I can use homemade or store-bought pastry, and the filling comes together in one bowl. Once baked and cooled, it slices beautifully and needs little more than whipped cream or vanilla ice cream to complete it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 unbaked 9-inch pie crust
1 cup raisins
1 cup pecan halves or roughly chopped pecans
3 large eggs
1 cup light or dark corn syrup
3/4 cup packed brown sugar
1/4 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon, optional
1/4 teaspoon salt
1 tablespoon bourbon or dark rum, optional

Directions

I preheat my oven to 350°F (175°C) and position a rack near the center.
I fit the pie crust into a 9-inch pie plate, trim and crimp the edges, then refrigerate it while I prepare the filling.
If my raisins feel particularly dry, I cover them with hot water for about 10 minutes. I drain them thoroughly and pat them dry before using them.
I whisk the eggs in a large bowl until evenly combined.
I add the corn syrup, brown sugar, melted butter, vanilla, salt, and optional cinnamon. I whisk until the filling looks smooth.
If I want a deeper flavor, I stir in a tablespoon of bourbon or dark rum.
I scatter the raisins and pecans evenly across the bottom of the chilled pie crust.
I slowly pour the filling over the raisins and pecans. I gently spread the nuts around if they gather too heavily in one area.
I place the pie on a rimmed baking sheet and bake it for about 50–60 minutes. I look for set edges and a center that still has a slight jiggle.
If the crust begins browning too quickly, I loosely cover the edges with aluminum foil or a pie shield.
I remove the pie from the oven and place it on a wire rack. I let it cool completely for at least 2–3 hours so the filling can finish setting.
Once cooled, I slice the pie and serve it plain or with whipped cream or vanilla ice cream.

Servings and Timing

I make this recipe as one standard 9-inch pie, which gives me approximately 8 generous slices.

Prep time: 20 minutes
Baking time: 50–60 minutes
Cooling time: 2–3 hours
Total time: about 3 hours 15 minutes to 4 hours
Servings: 8
Yield: 1 9-inch pie

Variations

For a bourbon Raisin Pecan Pie, I add a tablespoon or two of bourbon to the filling. I find its vanilla and caramel notes pair especially well with the pecans and brown sugar.

When I want more pronounced raisin flavor, I soak the raisins in warm apple juice, orange juice, rum, or bourbon before draining them thoroughly and adding them to the pie.

For a chocolate variation, I scatter semisweet or dark chocolate chips over the crust with the pecans and raisins. The melted chocolate makes the filling even richer.

I sometimes replace part of the pecans with walnuts for a slightly earthier flavor. I can also lightly toast the nuts before adding them to intensify their nuttiness.

For a warmer holiday flavor, I add cinnamon and a small pinch of nutmeg. I keep the spices subtle so the pecans and raisins remain the main flavors.

Storage/Reheating

I let the pie cool completely before storing it. Once cooled, I cover it tightly and refrigerate it, especially when I am keeping it for more than a short period.

I store leftover Raisin Pecan Pie in the refrigerator for up to about 4 days. I find the filling becomes particularly firm when cold, so I can let individual slices sit briefly at room temperature before serving.

If I want a warm slice, I place it in a 300°F (150°C) oven for approximately 8–10 minutes. I avoid overheating it because I want the filling to stay soft rather than become runny.

I can also freeze the cooled pie or individual slices. I wrap them tightly, place them in a freezer-safe container, and freeze them for up to about 2 months. I thaw the pie overnight in the refrigerator before serving or gently reheating.

FAQs

Should I soak the raisins before making Raisin Pecan Pie?

I don’t always need to soak them, but I like doing so when the raisins are especially dry or firm. A short soak in hot water helps plump them, and I make sure to drain and dry them well so I don’t introduce unnecessary liquid into the filling.

How do I know when Raisin Pecan Pie is done?

I look for edges that are firmly set and a center that has only a slight jiggle when I gently move the pie. I avoid waiting until the center becomes completely rigid in the oven because the filling continues setting as it cools.

Why is my pecan pie filling runny?

I usually find that a runny filling comes from underbaking or slicing the pie before it has cooled sufficiently. I give the pie several hours to cool because the filling needs that time to set properly.

Can I make Raisin Pecan Pie ahead of time?

Yes. I often bake it a day before serving because this gives the filling plenty of time to cool and set. I cover and refrigerate the pie, then bring it closer to room temperature before serving if I prefer a softer texture.

What should I serve with Raisin Pecan Pie?

I love serving a slice with lightly sweetened whipped cream or vanilla ice cream. I also enjoy it with coffee because the slight bitterness of the coffee balances the pie’s rich, caramel-like sweetness.

Conclusion

Raisin Pecan Pie is a delicious twist on a classic pecan pie that gives me an appealing combination of gooey filling, chewy raisins, crunchy nuts, and flaky pastry. I love its old-fashioned character and the way the raisins provide little bursts of fruity sweetness throughout each slice. Whether I make it for Thanksgiving, a fall gathering, or an everyday family dessert, I find it especially satisfying after it has cooled completely and is served with a generous spoonful of whipped cream.

Raisin Pecan Pie

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Raisin Pecan Pie is a rich, old-fashioned dessert filled with chewy raisins, crunchy pecans, and a gooey caramel-like filling inside a flaky crust. It is a comforting choice for fall gatherings, holidays, and family dinners.

Author: Laura
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Total Time: 3 hours 15 minutes to 4 hours
Yield: 1 9-inch pie, approximately 8 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and position a rack near the center.
Fit the pie crust into a 9-inch pie plate, trim and crimp the edges, then refrigerate while preparing the filling.
If the raisins are particularly dry, cover them with hot water for about 10 minutes. Drain thoroughly and pat dry.
Whisk the eggs in a large bowl until evenly combined.
Add the corn syrup, brown sugar, melted butter, vanilla, salt, and optional cinnamon. Whisk until smooth.
If desired, stir in the bourbon or dark rum.
Scatter the raisins and pecans evenly across the bottom of the chilled pie crust.
Slowly pour the filling over the raisins and pecans, gently redistributing the nuts if necessary.
Place the pie on a rimmed baking sheet and bake for 50–60 minutes, until the edges are set and the center retains a slight jiggle.
If the crust browns too quickly, loosely cover the edges with aluminum foil or a pie shield.
Transfer the pie to a wire rack and cool completely for at least 2–3 hours so the filling can set.
Slice and serve plain or with whipped cream or vanilla ice cream.

Notes

Soak especially dry raisins in hot water for about 10 minutes, then drain and dry them thoroughly before adding them to the pie.
For deeper flavor, soak the raisins in warm apple juice, orange juice, rum, or bourbon before draining.
Add semisweet or dark chocolate chips for a richer chocolate variation.
Part of the pecans can be replaced with walnuts, and the nuts can be lightly toasted for stronger flavor.
Add a small pinch of nutmeg along with the cinnamon for a warmer holiday flavor.
Allow the pie to cool completely before slicing because the filling continues to set as it cools.
Store covered in the refrigerator for up to 4 days.
To warm an individual slice, heat it in a 300°F (150°C) oven for about 8–10 minutes.
The cooled pie or individual slices can be tightly wrapped and frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutrition

Serving Size: 1 slice
Calories: 590 kcal
Sugar: 52 g
Sodium: 260 mg
Fat: 28 g
Saturated Fat: 8 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 82 g
Fiber: 4 g
Protein: 7 g
Cholesterol: 85 mg