Light Rum Raisin Pie
Indulge in the rich and cozy flavors of this Light Rum Raisin Pie, a dessert that combines a creamy custard filling with the luscious sweetness of rum-soaked raisins. Perfect for entertaining or a special treat, this pie features a velvety base made from a blend of whole milk, egg yolks, and a hint of vanilla for a dreamy texture. The raisins, plumped in light rum, add bursts of juicy flavor, while the buttery pre-baked crust provides the perfect crisp foundation. Garnish with a dollop of whipped cream and a sprinkle of nutmeg for a festive finish that’s sure to impress. Ready in under an hour and perfect for serving to a crowd, this dessert is an irresistible balance of sweet and spirited, making it a standout choice for any occasion.
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Recipe Information
Ingredients
- 1 cup Raisins
- 0.5 cup Light rum
- 0.75 cup Granulated sugar
- 2 tablespoons Cornstarch
- 0.25 teaspoon Salt
- 2 cups Whole milk
- 3 large Egg yolks
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1 9-inch Pre-baked pie crust
- 1 cup Whipped cream (optional)
- 0.5 teaspoon Ground nutmeg (optional, for garnish)
Instructions
In a small bowl, combine the raisins and light rum. Let them soak for at least 15 minutes until the raisins become plump and infused with flavor.
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
Gradually add the milk to the dry mixture, whisking continuously to ensure no lumps form.
Cook the mixture over medium heat, stirring constantly, until it starts to thicken, about 5-7 minutes.
In a separate small bowl, beat the egg yolks. Slowly temper the eggs by adding a few tablespoons of the hot milk mixture into the yolks while whisking. Then, pour the tempered egg yolks back into the saucepan.
Continue to cook the custard over medium-low heat, stirring constantly, for another 3-4 minutes, or until it thickens enough to coat the back of a spoon.
Remove the saucepan from heat and stir in the butter and vanilla extract until smooth.
Drain the raisins (reserving the rum) and stir them into the custard, along with 2 tablespoons of the reserved rum for extra flavor.
Pour the warm custard filling into the pre-baked pie crust, smoothing the top with a spatula.
Allow the pie to cool to room temperature, then refrigerate for at least 2-3 hours or until set.
Before serving, top with whipped cream and a light dusting of ground nutmeg, if desired.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 37.8 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 120 mg | 9% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 285 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
