We had a big group for Christmas dinner last year: my parents, G’s mom and three friends who live nearby. Earlier in December, we had a canning class at the house, and we learned to make made rum raisin pie filling. Everyone took jars home, but I didn’t think anyone had used them yet to make a pie.
I decided to take the plunge, making a rum raising pie for Christmas dinner. (I made a pumpkin pie too as a back up in case the rum raisin failed.) My canning teacher told us that most people make rum raisin pie with a custard on top, and she suggested we look up a recipe from Martha Stewart. That was the recipe that I used to make the custard, which had a delicious rum flavor of its own. If you don’t want too much rum, you could back off of it in the custard, cutting the amount in half, because if you use a rum raisin filling like I did, that will have a strong rum taste as well.
If you use plain raisins in the pie, I would put the full amount of rum in the custard. And actually, I used the full amount of rum in the custard even with the pie filling because I really like the flavor of rum.
The pie was a big hit. When it came time to divide up the leftovers, that was what everyone wanted.
Rum Raisin and Custard Pie
a pie crust
2 cups rum raisin pie filling, or 1/4 cup raisins
3 cups heavy cream
2/3 cup granulated sugar
4 large eggs, plus 2 large egg yolks
1/4 teaspoon salt
1/4 cup dark rum
Make a pie crust. Place it in a pie pan, and refrigerate it for 30 minutes.
Fill the pie crust with 2 cups of rum raising pie filling, or with 1/4 cup golden raisins soaked in 1/4 cup of rum.
Preheat the oven to 375 degrees. Make the custard by bringing 3 cups of cream almost to a boil in a medium saucepan. Remove from heat. Whisk the granulated sugar, eggs, egg yolks, and salt together in a medium bowl. Slowly pour in the hot cream, stirring constantly; return the cream mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and hold a line when you drag a finger through it. That will take 10 to 12 minutes. Stir in the rum.
Carefully pour the hot custard into the pie plate, letting it run over the raisin filling. Bake the pie until the center is set, 25 to 30 minutes. Cool the pie on a wire rack.