Sunday, December 4, 2016

Raisin Rum Cream Cheese Pie

Raisin Rum Cream Cheese Pie 

 Pie Dough for a 9-inch pie shell
 1/3 cup rum 
 1 cup raisins 
 12 ounces cream cheese, room temperature 
 2/3 cup sugar 
 1/4 teaspoon salt
 2 eggs 
 2/3 cup heavy whipping cream 
 1 teaspoon vanilla extract


 1 cup sour cream 
 3 tablespoons sugar                    


1. Pour the rum into a small saucepan and bring it just to a simmer 
over moderate heat—1-2 minutes; do not let it boil. 

 2. Add the raisins, cover the pan, and set aside off the heat for 
at least 1-2 hours.

 3. Preheat the oven to 425°F.

 4. Roll out the dough and fit it into a 9-inch glass pie pan, then trim 
and flute the edges.

 5. In a large mixing bowl, using a electric mixer, beat the cream cheese 
until it is soft and smooth.

 6. Add the sugar and salt and continue beating until blended. 
Add the eggs and beat until smooth. Stir in the cream and vanilla. 
Stir in the raisins, along with any rum left from soaking. Pour the 
mixture into the prepared pie shell.

 7. Bake for 10 minutes, then reduce the heat to 350°F and continue baking 
for 20 to 30 minutes longer, or until the filling has puffed slightly and has set 
around the edges. The center should remain slightly soft, it will set as it cools.

 8. To make the topping, stir together the sour cream and sugar until the 
sugar dissolves. Spread over the pie and refrigerate for several hours before serving.

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