• Heat oven to 400°F.

  • In small microwave-safe bowl, combine raisins, dates, brandy and water. Microwave on high 1 minute to soften raisins.

  • In large bowl, whisk together sour cream, sugar, eggs, cornstarch, vanilla extract, salt and nutmeg until smooth. Add raisin-date mixture and stir to combine. Pour into graham cracker piecrust.

  • Bake in 400°F oven for 10 minutes. Reduce oven temperature to 350°F; bake 30 minutes or until center is just set.

  • Remove pie to wire rack; let cool. Serve slightly warm, at room temperature or chilled.

Nutrition Facts

377 calories; 17 g total fat; 8 g saturated fat; 117 mg cholesterol; 291 mg sodium. 50 g carbohydrates; 1 g fiber; 5 g protein;