Rum-Vanilla Cream Pie

Name: Rum-Vanilla Cream Pie
Yield: makes one 9-inch pie
Ingredients: All-purpose flour, for dusting; 1/2 recipe Pâte Brisée (page 322); 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

January 24, 2012

Consider this pie 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.

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