RUM-VANILLA CREAM PIE
Steps:
- On a lightly floured surface, roll out dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Tuck overhang under, flush with rim, and crimp edges. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 375°F. Line shell with parchment; fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Remove weights and parchment. Bake until crust is golden brown, 12 to 15 minutes more. Let cool completely on a wire rack. (Crust can be wrapped in foil and stored overnight at room temperature.)
- Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and vanilla seeds, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
- Whisk egg yolks in a medium bowl until combined. Add milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
- Pour mixture through a fine sieve into a large bowl, and stir in 1/4 cup rum. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let cool, whisking occasionally, about 10 minutes.
- Pour custard into crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is firm, 4 hours or up to 1 day.
- Meanwhile, place cream and vanilla pod in a bowl. Cover, and refrigerate 4 hours or up to 1 day.
- Just before serving, remove pod from cream, and discard. Whisk cream until soft peaks form. Add confectioners' sugar and remaining 1 tablespoon rum, and whisk until stiff peaks form. Transfer to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #826 or Wilton #8B), and pipe whipped cream over pie. Serve immediately.
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Rose Selby
[email protected]This pie is absolutely delicious! The rum flavor is perfect and the filling is so creamy and smooth.
Riko Strong
[email protected]I'm not sure what I did wrong, but my pie didn't turn out right. The crust was too hard and the filling was too runny.
Hluriplayss1 Rikhotso
[email protected]This pie is a little bit time-consuming to make, but it's definitely worth the effort. The end result is a delicious and impressive pie that everyone will love.
Eyoab L
[email protected]I love the combination of rum and vanilla in this pie. It's a unique flavor that I haven't found in any other pie.
Jamie Jackson
[email protected]I've made this pie several times and it's always a success. It's one of my go-to recipes when I need a quick and easy dessert.
Kanchhi Tamang
[email protected]This pie is perfect for any occasion. It's elegant enough for a special dinner party, but it's also easy enough to make for a weeknight dessert.
Blessing Bassey
[email protected]I'm not a huge fan of rum, but I thought this pie was still delicious. The vanilla cream filling is perfectly balanced and not too sweet.
Victor Aghaiji
[email protected]I made this pie for my husband's birthday, and he loved it! He said it was the best pie he's ever had.
Sajid Ali Mazari
[email protected]This pie is definitely worth the effort. It's a showstopper dessert that will impress your guests.
Rich entreprisehub
[email protected]I followed the recipe exactly, but my pie didn't turn out as good as I hoped. The filling was a little too runny.
Hassan Shoukat
[email protected]The filling is rich and creamy, and the crust is perfectly flaky. I highly recommend this pie!
Stella D Garza
[email protected]This pie is so easy to make, and it's always a crowd-pleaser. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve it.
Alia Lindaline
[email protected]I used a pre-made crust to save time, and it worked out great. The pie still tasted homemade.
Manjesh Majhi
[email protected]The rum flavor in this pie is subtle but delicious. It pairs perfectly with the vanilla cream filling.
Patrick Sichone
[email protected]This pie was a hit at my party! Everyone loved the creamy filling and the flaky crust. I will definitely be making this again.