Rum Raisin Sweet Potato Pie Recipes

RUM RAISIN SWEET POTATO PIE

Steps:

• Preheat the oven to 425.
• Combine all the ingredients except the raisins and rum and pie shell in a large mixing bowl.
• Mix on medium speed with an electric mixer until the texture is smooth.
• Fold in the raisins and rum, then pour into pie shell and bake for 10 minutes.
• Reduce the temperature to 350. Bake for an additional 45 minutes or until the filling is set. Cool on a wire rack.

RUM SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees F. Prick the sweet potatoes all over with a fork and place on a rimmed baking sheet; bake until tender, about 45 minutes. Let cool, then peel off the skins and puree the flesh in a food processor until smooth. (You?ll need 2 cups sweet potato puree.)
• Gently roll out the pie dough into a 12-inch round on a lightly floured surface. Ease into a 91/2-inch deep-dish pie dish; fold the overhanging dough under itself and crimp the edges. Line the crust with foil and fill with dried beans or pie weights. Bake until the crust is just golden around the edges, about 15 minutes. Remove the foil and beans and continue to bake until the crust is golden on the bottom, about 15 more minutes. Let cool.
• Combine the sweet potato puree, 1/2 cup granulated sugar, the brown sugar, melted butter, 3 tablespoons rum, the vanilla, cinnamon, ginger, salt and eggs in a large bowl. Beat with a hand mixer until combined. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until the filling is set, 1 hour 15 minutes to 1 hour 25 minutes. (Cover the crust with foil if it gets too dark.) Place the pie on a rack and let cool, about 2 hours.
• Pour the heavy cream into a bowl and beat with the mixer until thickened. Add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with the whipped cream.

RUM-RAISIN SWEET POTATOES

Steps:

• Place potatoes in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 40-45 minutes or until tender. Meanwhile, in a microwave-safe bowl, combine raisins and rum. Microwave, uncovered, on high for 30 seconds; set aside. In a small saucepan, heat cream and butter until butter is melted. Drain potatoes. When cool enough to handle, peel potatoes; return to pan., Mash potatoes, gradually adding brown sugar, five-spice powder, salt, pepper and butter mixture. Stir in raisin mixture. If necessary, warm potatoes over low heat, stirring occasionally. Transfer to a serving bowl. Sprinkle with walnuts.

RUM-RAISIN PUMPKIN PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , Place raisins and rum in a small bowl. Cover with boiling water; let stand for 5 minutes. Meanwhile, in a large bowl, combine the eggs, brown sugar, flour, salt and spices. Stir in pumpkin and raisin mixture. Gradually add milk. Pour into crust., Bake until a knife inserted in the center comes out clean (cover edges with foil during the last 15 minutes if necessary to prevent overbrowning), 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

RUM RAISIN PIE

Steps:

• In a small bowl, combine the brown sugar and cornstarch. Set aside.
• In a saucepan, bring the orange juice, rum, and raisins to a boil. Simmer gently for about 10 minutes or until the raisins are properly hydrated. Add the brown sugar mixture and bring to a boil while stirring. Simmer for 1 minute and pour into a bowl. Cover with plastic wrap directly on the surface of the mixture. Let cool.
• With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
• Line a 23-cm (9-inch) pie plate with one pastry. Spoon the filling in the pie and brush the edges of the dough with milk. Top with the second pastry. Make an incision in the center. Remove any excess dough. Tightly seal the edges by crimping the dough with a fork or your fingers. Brush with milk.
• Bake for about 40 minutes or until the crust is golden brown. Serve warm or cold.
• Tips: If you prefer this pie without alcohol, replace the rum with water.
• Freezes well when baked.