Oh So Good Pie

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Servings: 12 servings Difficulty: Advanced
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A rich, boozy pecan-raisin pie with a light, fluffy texture and warm spices
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This “Oh So Good Pie” is a decadent twist on classic nut pies, blending the chewy sweetness of golden raisins with crunchy pecans in a custard-like filling. Infused with whiskey, cinnamon, nutmeg, and allspice, it offers a sophisticated, adult flavor profile that feels both comforting and celebratory. The addition of beaten egg whites gives the filling a unique, airy lightness that contrasts beautifully with the dense, buttery crust. Perfect for holiday gatherings, autumn dinners, or as a special weekend treat, this pie pairs wonderfully with a dollop of spiked whipped cream.

Oh So Good Pie recipe image
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Oh So Good Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 1043

Description

This "Oh So Good Pie" is a decadent twist on classic nut pies, blending the chewy sweetness of golden raisins with crunchy pecans in a custard-like filling. Infused with whiskey, cinnamon, nutmeg, and allspice, it offers a sophisticated, adult flavor profile that feels both comforting and celebratory. The addition of beaten egg whites gives the filling a unique, airy lightness that contrasts beautifully with the dense, buttery crust. Perfect for holiday gatherings, autumn dinners, or as a special weekend treat, this pie pairs wonderfully with a dollop of spiked whipped cream.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C).
  2. Prepare the pie crust according to package directions to form a 9-inch pastry shell with a fluted edge; place in a pie dish.
  3. In a medium bowl, toss together the golden raisins, chopped pecans, and 3 tablespoons of flour until the nuts and raisins are evenly coated.
  4. In a large bowl, beat the softened butter and brown sugar together until smooth and well blended.
  5. Add the egg yolks one at a time to the butter mixture, beating well after each addition until fully incorporated.
  6. Stir in the whiskey, distilled white vinegar, cinnamon, nutmeg, and allspice until the mixture is uniform.
  7. Fold the coated raisin and pecan mixture into the wet ingredients until just combined.
  8. In a separate clean medium bowl, beat the egg whites and salt with an electric mixer on high speed until soft peaks form.
  9. Gently fold the beaten egg whites into the raisin-nut mixture in two additions, being careful not to deflate the whites.
  10. Pour the filling into the prepared pastry shell.
  11. Bake for 35 minutes, or until the filling is slightly puffed and set in the center.
  12. While the pie bakes, prepare the Spiked Whipped Cream: beat 1 cup heavy cream, 2 tablespoons sugar, and 2 teaspoons whiskey in a medium bowl until soft peaks form.
  13. Serve the pie warm or at room temperature, topped with the Spiked Whipped Cream.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1043kcal
% Daily Value *
Total Fat 77g119%
Saturated Fat 23g115%
Cholesterol 254mg85%
Sodium 844mg36%
Total Carbohydrate 84g29%
Dietary Fiber 10g40%
Sugars 48g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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