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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.

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F (175°C) and position a rack near the center.
  2. Fit the pie crust into a 9-inch pie plate, trim and crimp the edges, then refrigerate while preparing the filling.
  3. If the raisins are particularly dry, cover them with hot water for about 10 minutes. Drain thoroughly and pat dry.
  4. Whisk the eggs in a large bowl until evenly combined.
  5. Add the corn syrup, brown sugar, melted butter, vanilla, salt, and optional cinnamon. Whisk until smooth.
  6. If desired, stir in the bourbon or dark rum.
  7. Scatter the raisins and pecans evenly across the bottom of the chilled pie crust.
  8. Slowly pour the filling over the raisins and pecans, gently redistributing the nuts if necessary.
  9. 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.
  10. If the crust browns too quickly, loosely cover the edges with aluminum foil or a pie shield.
  11. Transfer the pie to a wire rack and cool completely for at least 2–3 hours so the filling can set.
  12. 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

Find it online: https://thefamilycooking.com/raisin-pecan-pie/