This decadent “Oh So Good Pie” is a comforting dessert that combines the chewiness of golden raisins and crunch of pecans with a rich, whiskey-kissed custard filling. The blend of warm spices like cinnamon, nutmeg, and allspice creates an aromatic experience that feels both homey and sophisticated. Topped with a lightly sweetened spiked whipped cream, it offers a perfect balance of textures and flavors. Ideal for holiday gatherings or a cozy weekend treat, this pie is a delightful way to end a meal.
Oh So Good Pie
Description
This decadent "Oh So Good Pie" is a comforting dessert that combines the chewiness of golden raisins and crunch of pecans with a rich, whiskey-kissed custard filling. The blend of warm spices like cinnamon, nutmeg, and allspice creates an aromatic experience that feels both homey and sophisticated. Topped with a lightly sweetened spiked whipped cream, it offers a perfect balance of textures and flavors. Ideal for holiday gatherings or a cozy weekend treat, this pie is a delightful way to end a meal.Ingredients
Directions
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Preheat oven to 350°F (175°C).
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Prepare the pie crust mix according to package directions to form a 9-inch pastry shell with a fluted edge.
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In a medium bowl, toss together the golden raisins, chopped pecans, and 3 tablespoons of flour until evenly coated. Set aside.
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In a large bowl, beat the softened butter and brown sugar together until well blended and creamy.
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Add the egg yolks one at a time, beating well after each addition until incorporated.
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Mix in the 2 tablespoons of whiskey, vinegar, cinnamon, nutmeg, allspice, and salt. Blend until smooth.
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Gently stir the coated raisin and pecan mixture into the butter mixture.
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In a separate medium bowl, beat the egg whites and salt with an electric mixer on high speed until soft peaks form.
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Carefully fold the beaten egg whites into the raisin-nut mixture using a spatula, ensuring not to deflate the mixture.
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Pour the filling into the prepared pastry shell.
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Bake for 35 minutes, or until the pie is slightly puffed and set in the center.
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While the pie bakes, prepare the spiked whipped cream: In a chilled bowl, beat the heavy cream, sugar, and 2 teaspoons of whiskey until soft peaks form.
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Serve the pie warm or at room temperature, topped with a dollop of spiked whipped cream.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 693.4kcal
- % Daily Value *
- Total Fat 67.5g104%
- Saturated Fat 17.4g87%
- Cholesterol 226.8mg76%
- Sodium 836.0mg35%
- Total Carbohydrate 16.9g6%
- Dietary Fiber 6.3g26%
- Sugars 3.1g
- Protein 13.0g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftover pie in the refrigerator for up to 3 days. The whipped cream should be added just before serving to maintain its texture.
Note that the whiskey in the whipped cream does not cook out, so the alcohol content remains. If serving to those who should avoid alcohol, omit the whiskey from the whipped cream or use a non-alcoholic vanilla extract substitute.
You can substitute golden raisins with regular raisins or dried cranberries for a tart twist. Walnut halves can also be used in place of pecans.
Ensure your heavy cream and mixing bowl are very cold when making the whipped cream for best volume and stability.
