Rum Raisin Sour Cream Pie

Soak the raisins in the boiling water while preparing the rest of the batter.

Make the custard:
Mix the sugar, flour, and salt together in a bowl. Stir in approximately 1/3 – 1/2 cup of the cold milk to make a roux. Set aside.

Bring the rest of the milk to a boil in a 1 quart saucepan on medium-high heat stirring frequently. Stir in the roux with a wire whip. Bring to a rolling boil, stirring constantly with a wooden paddle or spoon. Remove from heat.

Temper the egg yolks by stirring a small amount of the hot mixture into the yolks. Then, stir the yolk mixture quickly into the custard with a wire whip and mix thoroughly. Put back on the heat and bring just to a bubble. Remove from heat and add the butter, vanilla, and rum.

Stir the marshmallows into the custard. Drain the raisins. When the marshmallows have melted, add the raisins and the sour cream to the custard.

Pour the custard mixture into the pre-baked pie crust and refrigerate until cool (at least 3-4 hours). Top with sweetened whip cream when ready to serve.