Filled with  rum and raisins, creamy custard and whipped cream, this pie should be kept as far from your low-fat new year’s resolution as possible. Which makes it the perfect dessert for July. Technically, that should be  June, but the summer solstice makes rum indulgence a long season. Helpful Hint: you can save calories by skipping dinner (or lunch, or breakfast) entirely and just have the pie.

The Crust

 The Zen Master’s Pie Crust for a single crust pie, blind baked

The Filling

1. 3 cups heavy cream, plus
2. ⅔ cup for serving
3. ⅔ cup granulated sugar
4. 4 large whole eggs, plus
5. 2 large egg yolks
6. ¼ tsp salt
7. ¼ cup dark rum
8. ¼ cup golden raisins
9. ¼ cup confectioner’s sugar

3 cups heavy cream, plus

⅔ cup for serving

⅔ cup granulated sugar

4 large whole eggs, plus

2 large egg yolks

¼ tsp salt

¼ cup dark rum

¼ cup golden raisins

¼ cup confectioner’s sugar

Preheat the oven to 400°

 

Pour the cream into a medium saucepan

 

Cook until it just begins to boil, then remove from heat

 

Whisk together the sugar, whole eggs, egg yolks and salt

 

Whisking constantly, slowly pour in the hot cream until combined

 

Pour the whole mixture back into the saucepan

 

Cook over medium-low heat, stirring constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon, 10-12 minutes

 

Stir in the rum

 

Remove from heat and set aside

 

Unstick any stuck-together raisins, and line the bottom of the cooled tart pan with them

Slowly pour in the custard

 

Bake 20-25 minutes (rotating the pie half way through) until the middle is set

 

Transfer to a wire rack and cool completely

 

Just before serving, combine the remaining ⅔ cup cream and confectioner’s sugar

 

Beat until soft peaks form

 

Serve slices of pie with a dollop of whipped cream

 

The pie can be chilled, covered loosely with plastic wrap for up to 3 days, meaning encourage everyone to have seconds