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1
Turn out dough onto a lightly floured work surface.
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2
Roll out to a 22-inch round, a bit less than 1/4-inch thick; fit into a 9-inch glass pie plate.
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3
Trim dough flush with edge of pie plate, then make 1/2-inch cuts at 3/4-inch intervals all around edge.
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4
Bend every other tab of crust forward.
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5
Refrigerate until firm, about 30 minutes.
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6
Preheat oven to 400F Line shell with parchment paper, leaving a 1-inch overhang.
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7
Fill with pie weights.
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8
Bake until edge of crust begins to turn golden, about 15 minutes.
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9
Remove parchment and weights.
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10
Reduce oven temperature to 375F Bake until.
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11
pale golden, 15-20 minutes.
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12
Let cool on a wire rack.
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13
Bring 3 cups cream almost to a boil in a medium saucepan.
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14
Remove from heat.
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15
Meanwhile, whisk together sugar, eggs, egg yolks, and salt in a medium bowl.
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16
Slowly pour into hot cream , whisking constantly until combined; return cream mixture to saucepan.
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17
Cook over medium-low heat, stirring constantly with a wooden spoom until mixture is thick enough to coat the back of the spoon and hold a line when you drag a finger through it, 10-12 minutes.
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18
Stir in rum.
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19
Remove from heat; set aside.
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20
Separate any raisins that are stuck together.
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21
Arrange raisins in an even layer on bottom of cooled crust.
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22
Carefully pour in hot custard.
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23
Bake until center is set 25-30 minutes.
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24
Let cool on a wire rack.
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25
Before serving, pur remaining 2/3 cup cream and the confectrioners' sugar in the bowl of an electric mixer fitted with the whisk attachement Beat on medium-high speed until soft peaks form.
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26
Serve pie with whipped cream.
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27
Pie can be refrigerated, loosely covered, up to 3 days.
