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1
On a lightly floured work surface, roll out the dough to a 12-inch round, a bit less than 1/4 inch thick.
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2
Fit into a 9-inch glass pie plate, pressing into the edges.
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3
For the checkerboard edging, trim the dough to the outer edge of the pie plate, then make 1/2-inch cuts at 3/4-inch intervals all around.
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4
Bend every other tab of crust forward.
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5
Chill pie shell until firm, about 30 minutes.
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6
Meanwhile, preheat the oven to 400F.
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7
Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang.
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8
Fill with pie weights or dried beans.
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9
Bake until the edges of the crust are just beginning to turn golden, about 15 minutes.
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10
Remove parchment and weights.
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11
Reduce oven temperature to 375F.
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12
Return crust to the oven; continue baking until light golden all over, 15 to 20 minutes more.
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13
Cool completely on a wire rack.
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14
Pour 3 cups cream into a medium saucepan, and place over medium-high heat; cook until just beginning to boil.
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15
Remove from heat.
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16
Meanwhile, whisk together granulated sugar, whole eggs, egg yolks, and salt in a medium bowl.
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17
Whisking constantly, slowly pour in hot cream until combined; pour back into saucepan.
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18
Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon and hold a line when you drag a finger through it, 10 to 12 minutes.
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19
Stir in the rum.
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20
Remove from heat; set aside.
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21
Sort through the raisins, separating any that are stuck together.
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22
Arrange the raisins in an even layer on the bottom of the cooled crust.
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23
Carefully pour in the hot custard; bake, rotating the pie halfway through, until filling is set in the middle, 25 to 30 minutes.
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24
Transfer pie to a wire rack to cool completely.
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25
Just before serving, combine the remaining 2/3 cup cream and the confectioners sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form.
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26
Serve slices of pie with a dollop of whipped cream on each.
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27
Pie can be kept, chilled and loosely covered with plastic wrap, for up to 3 days.
