Tipsy Raisin Pecan Pie - cooking recipe

Ingredients

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 white vinegar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon salt
Spiked Whipped Cream (optional)
1 cup heavy cream
2 tablespoons sugar
2 teaspoons whiskey

Preparation

Preheat oven to 350 degrees F.
Toss together raisins, pecans and flour in a medium size bowl until raisins and pecans are well coated with flour.
Beat together butter and brown sugar in a large bowl until well blended (I use my stand mixer).
Add divided egg yolks, one at a time, beating well after each addition.
Add 2 tablespoons whiskey, vinegar, cinnamon, nutmeg and allspice; blend well. Stir in raisin & nut mixture and set aside.
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).
Fold whites into raisin & nut mixture. Pour into pie crust.
Bake for 35 minutes or until slightly puffed and set.
Serve warm or at room temperature with Spiked Whipped Cream, if desired.
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.