Rum raisin pie
It's time to introduce some new recipes to your Thanksgiving menu, starting with the desserts. Instead of the same ol' pumpkin or oh-so-traditional apple pie, why not try a new pie? After just one bite of this unique, decadent and creamy rum raisin pie, you'll never look at pumpkin the same way. This pie is even more appropriate in your Thanksgiving recipes because November is National Raisin Month. Celebrate raisins and Thanksgiving in each custard-like, sweet and creamy forkful!
Is there anything more delicious than rum, custard, whipped topping and shortbread crust? Paired with fresh, chewy raisins, this is easily one of the most delicious pies out there. I'm sorry pumpkin, but rum raisin is giving you a serious run for your money.
Rum raisin pie
Yields: About 8 to 10 slices
- 1 pre-made shortbread crust (or make your own with this recipe!)
- 2 cups Sun Maid raisins
- 1/3 cup Captain Morgan rum
- 2 eggs
- 1/2 cup white sugar
- 3 tablespoons corn starch
- 1/4 teaspoon sea salt
- 1-1/2 cups light cream
- 4 tablespoons butter
- 1 teaspoon vanilla extract
- 1 (8 ounce) tub whipped topping
- 1/4 cup roasted almonds, chopped
- Mix raisins and rum into a bowl. Microwave for one minute or until raisins plump up. Set mixture aside.
- Mix sugar, cornstarch, salt and eggs. Stir until fully combined.
- Heat cream over medium heat until thickened, but not boiling. Add cream to sugar mixture, stirring constantly.
- Place milk and sugar mixture into a sauce pan until thick (it will resemble custard). Stir the custard constantly and pour into a bowl. Over a bowl of ice, place custard bowl to slightly chill. Stir while it's cooling.
- Once cooled, mix custard with melted butter and raisin mix. Pour into pie crust. Cover the custard raisin mix with entire tub of whipped topping, being sure to completely cover raisin custard.
- Chill in a refrigerator for eight to 12 hours. Serve with chopped almonds as a garnish and enjoy!