Buttered Rum Raisin Pie Recipe

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This recipe for Buttered Rum Raisin Pie is from Mercer Graham Maitland Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Pies

Ingredients:	Ingredients: 2 c. golden raisins 1/3 c. dark rum 1/2 c. sugar 3 T. cornstarch 1/4 tsp. salt 2 large eggs 1 1/2 c. 2% milk 3 1/2 T. butter 1 tsp. vanilla Cool Whip, thawed

Directions:	Directions: Prepare and bake 9" pie crust using parchment paper and weights to hold crust down and cool completely. Combine raisins and rum and microwave on high for 1 minute, set aside. Combine sugar, cornstarch, salt and eggs in large bowl with whisk. Heat milk in heavy saucepan over med. high heat until tiny bubble form around edge (do not boil). Gradually add milk to sugar mixture, stirring with whisk, and pour into saucepan. Cook over med. heat, stirring constantly, until thick and bubbly (about 10 min.) Remove from heat, stir in butter, and pour into a bowl. Place bowl in a larger ice filled bowl to cool custard, stirring occasionally. when room temp., stir in raisins and pour into crust. Cover with Cool Whip and refrigerate for 8 hours.

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Buttered Rum Raisin Pie Recipe

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Ingredients:

Ingredients:

Directions:

Directions: