Buttered Rum-Raisin Cream Pie

Ingredients

• 3.5 tablespoons butter 
• 3 tablespoons cornstarch 
• 0.3 cup rum dark
• 2 large eggs 
• 2 cups golden raisins 
• 1.5 cups milk 2% reduced-fat
• 9 inch piecrust or) package pie dough refrigerated (such as Pillsbury)
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 1 teaspoon vanilla extract 
• 1.5 cups non-dairy whipped topping fat-free frozen thawed

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• microwave

Directions

1. Prepare and bake Piecrust in a 9-inch pie plate. Cool completely on a wire rack.
2. Combine raisins and rum in a small microwave-safe bowl; microwave at HIGH for 1 minute or until raisins are plump. Set aside.
3. Combine the sugar, cornstarch, salt, and eggs in a large bowl, and stir well with a whisk.
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.
5. Place mixture in pan; cook over medium heat until thick and bubbly (about 10 minutes), stirring constantly.
6. Remove from heat; stir in butter.
7. 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.
8. Remove bowl from ice. Stir in raisins and vanilla; spoon mixture into prepared crust.
9. Spread whipped topping evenly over filling. Loosely cover and chill 8 hours or until firm.