my rum raisin cream pie
(1 RATING)
The idea for this pie came from fellow Grange members who are now gone. They were going to share their recipe with me, but never got around to it, so this how I make it.
No Image
prep time
40 Min
cook time
15 Min
method
Bake
yield
6 or 8 or 10
Ingredients
- 1 - 9" pie shell, baked
- 1/2 cup white sugar
- 1/2 cup brown sugar, firmly packed
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 cups whole milk
- 3 - egg yolks, reserve whites for meringue
- 2/3 cup raisins
- 1 tablespoon real butter
- 1 teaspoon vanilla
- 1 teaspoon rum-flavored extract
How To Make my rum raisin cream pie
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Step 1Preheat oven to 350 degrees.
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Step 2In a glass bowl or measuring pitcher, whisk the egg yolks into the whole milk. Set aside.
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Step 3In a heavy, medium-sized saucepan, combine the white sugar, brown sugar, cornstarch and salt.
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Step 4Add the milk mixture to the dry ingredients that you already have in the saucepan. Mix well.
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Step 5Keep stirring to prevent scorching, while cooking over medium heat until it bubbles up through.
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Step 6Reduce heat, continue stirring while cooking gently for about 2 minutes.
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Step 7Remove from heat.
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Step 8Stir in butter, raisins, butter and rum flavoring.
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Step 9Pour into baked 9-inch deep dish pie shell.
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Step 10Top with Truck Driver Meringue, and follow meringue instructions.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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