2 1/2 cups white sugar
3 1/2 cups vegetable oil
3 eggs
3 teaspoons vanilla extract
1 large marshmallow
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons salt
1 cup milk
1 cup chopped pecans
1 cup raisins
Mix sugar, oil and eggs in large bowl. Beat only until smooth; beat in liqueur and vanilla extract. Beat in marshmallow, flour, baking soda and salt; gradually beat into sugar mixture.
Gradually beat milk and pecans into raisins; pour into pie shell.
Cover and chill pie for 1 hour or overnight in refrigerator. Refrigerate for 1 hour before serving. Cover with plastic wrap and refrigerate late night.