RUM CUSTARD PIE RECIPES

Steps:

• On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
• Preheat oven to 375 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Carefully remove weights and parchment. Bake until bottom and sides are golden brown, 12 to 15 minutes. Let cool completely on a wire rack. (Crust can be stored overnight.)
• 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 yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return the mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
• Remove from heat, and stir in 1/4 cup rum. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
• Pour custard into piecrust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
• Meanwhile, place cream and vanilla pod in a bowl. Cover, and refrigerate for at least 4 hours (or overnight).
• Just before serving, remove vanilla pod from cream, and discard. Whisk cream until soft peaks form. Add confectioners' sugar and remaining 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), and pipe whipped cream over pie. Serve immediately.

Steps:

• GRAHAM CRACKER CRUST: Combine all 4 crust ingredients and press into 8 or 9 inch pie plate
• MAKE CUSTARD: Stir the scaled milk slowly into the beaten eggs then stir in the sugar mixture and cook in double boiler over hot water stirring occasionally for about 20 minutes or until custard coats the spoon
• REMOVE one cup of hot custard and set aside for the top layer
• To remaining hot custard still in the pan add 1 1/2 squares of dark baking chocolate (can use sweetened or milk chocolate if prefer) -- beat until well blended, then let cool
• Add 1/2 tsp vanilla and pour choc custard into the pie shell
• SECOND OR TOP LAYER OF CUSTARD: add dissolved gelatine to 1C of plain custard that was set aside before -- then add 1T of rum extract and mix well
• In a separate bowl, beat the egg whites until stiff, adding the salt, cream of tartar, and sugar, one teaspoon full at a time until all is incorporated.
• Fold the egg-white mixture into the custard-with-rum mixture and pour it on top of the chocolate layer and place in refrigerator to cool
• After the pie has set up, cover the top with whipped cream and shaved chocolate just before serving.