Buttered Rum-Raisin Cream Pie

Name: Buttered Rum-Raisin Cream Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 4 Tbsps butter; 3 Tbsps cornstarch; 59 milliliters dark rum; 2 larges eggs; 473 milliliters golden raisins; 355 milliliters 2% reduced-fat milk; 9 inches Piecrust or 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury); 0 teaspoons salt; 118 milliliters sugar; 1 teaspoon vanilla extract; 355 milliliters frozen fat-free whipped topping, thawed

Buttered Rum-Raisin Cream Pie might be A mixture of whipped topping, eggs, rum, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Prepare and bake Piecrust in a 9-inch pie plate. Cool completely on a wire rack.

Ingredients you will need

Pie Crust

Equipment you will use

Wire Rack

Oven

Combine raisins and rum in a small microwave-safe bowl; microwave at HIGH for 1 minute or until raisins are plump. Set aside.

Ingredients you will need

Raisins

Rum

Equipment you will use

Microwave

Bowl

Combine the sugar, cornstarch, salt, and eggs in a large bowl, and stir well with a whisk.

Ingredients you will need

Corn Starch

Sugar

Egg

Salt

Equipment you will use

Whisk

Bowl

Heat milk over medium-high heat in a small, heavy saucepan to 180 or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk.

Ingredients you will need

Sugar

Milk