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Martha's rum-vanilla cream pie
Martha's rum-vanilla cream pie
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Martha Stewart's 1950s-style cream pie offers a delightful twist with a hint of rum in the custard and whipped cream.
Ingredients:
  • 225.00 gm white sugar
  • 32.50 gm cornflour
  • 0.60 gm salt
  • 1 vanilla bean, split
  • 643.75 gm milk
  • 4 large egg yolks
  • 82.50 ml golden rum
  • 60g unsalted butter, chopped, softened
  • 252.50 gm thickened cream
  • 12.00 gm pure icing sugar
  • 415.00 ml plain flour
  • 1.80 gm salt
  • 3.75 gm caster sugar
  • 170g cold unsalted butter, chopped
  • 62.50 gm iced water, approximately
Instructions:
  • Prepare Shortcrust pastry: In a food processor, blend flour, salt, and sugar until mixed. Add butter and pulse for 8 to 10 seconds until the mixture looks like coarse crumbs. Pour iced water and pulse until dough holds together when pressed between fingers (avoiding wet or sticky texture). If dry, add iced water 1 tbsp at a time and pulse. Shape into a disc, wrap in plastic, and refrigerate for 1 hour until firm.
  • Roll out the dough on a floured surface until 3mm thick, then place it in a greased 23cm-round pie dish and trim the edges, leaving a 2.5cm overhang. Tuck the overhang under the dough for a seamless edge, crimp the edges, and lightly prick the bottom with a fork. Refrigerate for 30 minutes before filling.
  • Preheat your oven to 190°C/170°C fan-forced. Line the dough with baking paper and fill with ceramic pie weights or uncooked rice. Bake for 15 to 18 minutes until the edges are slightly golden. Remove the weights and paper, then bake for an additional 12 to 15 minutes until the pastry is golden brown. Cool on a wire rack before enjoying.
  • In a saucepan, whisk together white sugar, cornflour, and salt. Scrape vanilla seeds from the bean and add to the sugar mixture along with the milk. Cook over medium-high heat, stirring constantly, until bubbling and thickened, about 7 minutes. Reserve the vanilla bean for later use.
  • Combine the egg yolks in a bowl until smooth. Gradually pour in the milk mixture while whisking. Transfer back to the saucepan and cook over medium heat until it simmers, stirring constantly for about 30 seconds.
  • Take the mixture off the heat. Gently stir in 1/4 cup of rum. Slowly add pieces of butter one at a time, whisking until each piece melts before adding the next. Let it cool in the saucepan on a wire rack for approximately 10 minutes, whisking from time to time.
  • Pour the velvety custard into the buttery pastry base, then seal the top with a layer of plastic wrap. Allow the dessert to chill in the refrigerator for a minimum of 4 hours, or ideally overnight, until the custard sets perfectly.
  • In a bowl, combine cream and vanilla bean. Cover and chill for at least 4 hours or overnight.
  • Remove and discard the vanilla bean from the cream right before serving. Whisk the cream until soft peaks form, then add icing sugar and the remaining tablespoon of rum. Continue whisking until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a 1.5cm fluted nozzle, and pipe over the pie. Serve immediately.

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