Buttered Rum-Raisin Cream Pie

• Crust:
• Filling:
• 2 cups golden raisins
• 1/4 to 1/3 cup dark rum
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 large eggs
• 1 1/2 cups 2% reduced-fat milk
• 3 1/2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 1/2 cups frozen fat-free whipped topping, thawed

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 180u0b0 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.
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.

crust, filling, golden raisins, dark rum, sugar, cornstarch, salt, eggs, milk, butter, vanilla

Taken from www.myrecipes.com/recipe/buttered-rum-raisin-cream-pie (may not work)