Thursday, June 28, 2012

Buttered Rum-Raisin Cream Pie

Because you know you want to make one more cream pie before the month ends, here is another filling for my Piecrust recipe.  Bacardi Gold is a good choice for the dark rum, since all Bacardi products are vegan-friendly, according to Barnivore.  You can use up to 1/3 cup rum, but I used a slightly more judicious amount.  You can also substitute light rum, but the dark rum works particularly well with the (Earth Balance) buttery custard and the raisins.

For the crust:
For the filling:
  • 2 cups golden raisins
  • 1/4 cup dark rum
  • 1/2 cup vegan sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 Ener-G eggs
  • 1 and 1/2 cups plain non-dairy milk
  • 3 and 1/2 tablespoons vegan butter
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups whipped Soyatoo whippable topping*
1. Prepare and bake the Piecrust according to recipe directions, except use a standard 9-inch pie plate, rather than a deep-dish plate.  Let cool completely on a wire rack.

2. Meanwhile, combine the raisins and rum in a glass bowl; microwave for 1 minute - the raisins should be soft and plump.  Set aside.

Note: I recommend Hunza naturally-golden raisins, rather than those treated with sulfur dioxide.

3. In a bowl, whisk together the sugar, cornstarch, salt, and Ener-G eggs; set aside.

4. Place the milk in a small, heavy saucepan, and heat over medium-high heat until a thermometer reaches about 160 degrees - you should see bubbles forming around the edge, but the milk shouldn't be at a boil.

5. Gradually add the hot milk to the sugar mixture, whisking constantly.  Return the mixture to the saucepan and cook over medium heat for 10 minutes, stirring constantly, until thick and bubbly.  Remove from heat and stir in the butter.

6. Spoon the custard into a clean bowl, and place in a larger bowl filled with ice.  Let stand for 10 minutes, stirring occasionally, until cooled to room temperature.  Remove from the bowl of ice and stir in the raisin mixture and vanilla extract.  Spoon into the prepared piecrust.

7. Gently spoon the whipped topping over the top of the pie.  Cover loosely and chill for at least 8 hours - the custard should be firm.   

*Do not substitute Soyatoo's whipped cream from a spray can for this recipe; it will not hold it's shape.  The whippable topping is sold refrigerated in a box, in liquid form.  Beat with a hand mixer for about 3 to 4 minutes, until thick, and spread over the pie.  It will hold its shape and texture even after 8 hours of chilling (and beyond).  I recommend placing the custard-filled piecrust in the fridge while you whip up the Soyatoo - it will allow the custard to cool down just a touch more, so there's no risk of warm custard deflating all your whipping efforts.  If your local grocery store doesn't carry Soyatoo, try

Nutrition Info:
10 servings (1 wedge), Calories 309 

Tasting Notes:
It's been a long long time since I last had rum-raisin ice cream, so one bite of this filling transported me waaay back, in a good way.  I would use fewer raisins next time, because the rum-infused custard is so darn good.  That's really my only complaint; the whipped cream on top is a lovey touch; feel free to pile on even more.


No comments:

Post a Comment