PERFECT RUM-VANILLA CREAM PIE

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Perfect Rum-Vanilla Cream Pie image

Consider this pie from our Pies & Tarts book comfort food for grown-ups. Rum adds a spirited kick to both the custard filling and the whipped cream topping. A vanilla bean does double duty, as well: Its seeds dot the filling, and the pod infuses the whipped cream topping with a delicate flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 12

All-purpose flour, for dusting
1/2 recipe Pate Brisee for Pies and Tarts
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
1 vanilla bean, halved lengthwise and scraped, pod reserved
4 large egg yolks
1/4 cup plus 1 tablespoon (2 1/2 ounces) golden rum, preferably Appleton
4 tablespoons unsalted butter, cut into tablespoons and softened
1 cup heavy cream
1 tablespoon confectioners' sugar

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 degrees 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.

DxnnyDaking
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The pie was a little too dense for my taste. I would use less flour next time.


Dan Purvis
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The pie was a little too sweet for my taste. I would use less sugar next time.


Hazera Chowdhury
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The pie was a little too boozy for my taste. I would use less rum next time.


Binoy Ghor
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I had some trouble with the crust. It was a little too dry and crumbly.


Abdul kareem Baloch
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This pie is a little too sweet for my taste. I would reduce the amount of sugar in the filling next time.


Jonathon Vaghsh
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This pie is the perfect way to end a meal. It's light and refreshing, and the rum flavor is a nice touch.


Sofien ayadi
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I've made this pie several times, and it always turns out perfect. It's my go-to recipe for a special occasion dessert.


Danny Burtanog
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This pie is a little time-consuming to make, but it's worth it. The end result is a delicious and impressive pie.


Jazzy Endicott
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I made this pie for a party, and it was a huge success. Everyone loved it!


Chloe Darr
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This pie is a little boozy, so it's perfect for adults. I wouldn't recommend it for kids.


Aphinda Aphinda
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I'm not a fan of cream pies, but this one is an exception. The rum flavor is really nice, and the cream filling is light and fluffy.


Ayan gaming YT
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I love the combination of vanilla and rum in this pie. It's so unique and delicious.


Samurai Tuff
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This pie is so easy to make, and it's always a crowd-pleaser. I've made it for potlucks, picnics, and family gatherings, and it's always a hit.


Xavier Simona
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I made this pie for my husband's birthday, and he loved it! He said it was the best pie he'd ever had.


Rai ali
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This pie is a great way to use up leftover rum. I had a bottle of rum that I didn't know what to do with, and this pie was the perfect solution. It turned out great!


Anil Pradhan
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I'm not usually a fan of rum, but this pie changed my mind. The flavor was subtle and not overpowering. The pie was also very easy to make, and it looked beautiful when it was finished.


Mohini Aktar
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This rum vanilla cream pie was a hit at my dinner party! The combination of rum and vanilla was perfect, and the cream filling was smooth and rich. I will definitely be making this again.