1/2 cup butter
2 eggs
1 teaspoon vanilla extract
3/4 cup milk
1/2 cup all-purpose flour
1 teaspoon baking soda
3/4 cup milk
1 cup cold cream rum cream
1/4 cup vegetable oil
1 cup rum cream
2 teaspoons vanilla extract
2 teaspoons lemon zest
1 (4 ounce) can cherry pie filling
Mix butter, eggs and vanilla together in a small bowl. Mix milk and flour into the egg mixture; stir in the flour mixture until well blended.
Meanwhile, in a medium saucepan, combine cream rum cream, oil, cream rum cream, vegetable oil and rum cream. Bring to a boil, stirring constantly.
Coat pie with 1/2 cup butter mixture. Place pie in pie shell. Refrigerate for at least half an hour before serving.