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my rum raisin cream pie

(1 rating)
MaryJaneDinsmoreKent avatar
Recipe by
MaryJane Kent
@MaryJaneDinsmoreKent
Wind Ridge, PA

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.

(1 rating)
yield 6 or 8 or 10
prep time 40 Min
cook time 15 Min
method Bake

Ingredients For my rum raisin cream pie

  • 1
    9" pie shell, baked
  • 1/2 c
    white sugar
  • 1/2 c
    brown sugar, firmly packed
  • 3 Tbsp
    cornstarch
  • 1/2 tsp
    salt
  • 2 c
    whole milk
  • 3
    egg yolks, reserve whites for meringue
  • 2/3 c
    raisins
  • 1 Tbsp
    real butter
  • 1 tsp
    vanilla
  • 1 tsp
    rum-flavored extract

How To Make my rum raisin cream pie

  • 1
    Preheat oven to 350 degrees.
  • 2
    In a glass bowl or measuring pitcher, whisk the egg yolks into the whole milk. Set aside.
  • 3
    In a heavy, medium-sized saucepan, combine the white sugar, brown sugar, cornstarch and salt.
  • 4
    Add the milk mixture to the dry ingredients that you already have in the saucepan. Mix well.
  • 5
    Keep stirring to prevent scorching, while cooking over medium heat until it bubbles up through.
  • 6
    Reduce heat, continue stirring while cooking gently for about 2 minutes.
  • 7
    Remove from heat.
  • 8
    Stir in butter, raisins, butter and rum flavoring.
  • 9
    Pour into baked 9-inch deep dish pie shell.
  • 10
    Top with Truck Driver Meringue, and follow meringue instructions.
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