Rum-raisin Pie

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 9 inches unbaked pie shells (pate brisee)
• all-purpose flour, for dusting
• 3 2/3 cups heavy cream
• 2/3 cup granulated sugar
• 4 lage eggs, plus 2 large egg yolks
• 1/4 teaspoon salt
• 1/4 cup dark rum
• 1/4 cup dark golden raisin
• 1/4 cup confectioners' sugar

Recipe

• 1 turn out dough onto a lightly floured work surface. roll out to a 22-inch round, a bit less than 1/4-inch thick; fit into a 9-inch glass pie plate. trim dough flush with edge of pie plate, then make 1/2-inch cuts at 3/4-inch intervals all around edge. bend every other tab of crust forward. refrigerate until firm, about 30 minutes.
• 2 preheat oven to 400°f line shell with parchment paper, leaving a 1-inch overhang. fill with pie weights. bake until edge of crust begins to turn golden, about 15 minutes. remove parchment and weights. reduce oven temperature to 375°f bake until. pale golden, 15-20 minutes. let cool on a wire rack.
• 3 bring 3 cups cream almost to a boil in a medium saucepan. remove from heat. meanwhile, whisk together sugar, eggs, egg yolks, and salt in a medium bowl. slowly pour into hot cream , whisking constantly until combined; return cream mixture to saucepan. cook over medium-low heat, stirring constantly with a wooden spoom until mixture is thick enough to coat the back of the spoon and hold a line when you drag a finger through it, 10-12 minutes. stir in rum. remove from heat; set aside.
• 4 separate any raisins that are stuck together. arrange raisins in an even layer on bottom of cooled crust. carefully pour in hot custard. bake until center is set 25-30 minutes. let cool on a wire rack.
• 5 before serving, pur remaining 2/3 cup cream and the confectrioners' sugar in the bowl of an electric mixer fitted with the whisk attachement beat on medium-high speed until soft peaks form. serve pie with whipped cream. pie can be refrigerated, loosely covered, up to 3 days.