Yield
10 servings (serving size: 1 wedge)

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

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. Place mixture in pan; cook over medium heat until thick and bubbly (about 10 minutes), stirring constantly. Remove from heat; stir in butter.

Step 5

Spoon custard into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice. Stir in raisins and vanilla; spoon mixture into prepared crust. Spread whipped topping evenly over filling. Loosely cover and chill 8 hours or until firm.

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