Tuesday was National Pie Day, and somehow I missed it. However, shouldn’t everyday be National Pie Day?? Homemade pie is a lost treat except around the holidays. I just love a crunchy crust baked to perfection with a creamy or fruity center. Some people prefer pie to cake for their birthday’s, which is kinda cool.
Frozen pie is a nice replacement for serving ice cream for dessert because it comes in a crunchy crust like I was talking about earlier. It’s an ice cream sundae surrounded by a buttery pastry…yes! Making a frozen pie is making regular pie, but just storing it in the freezer instead of the refrigerator before serving.
This Frozen Vanilla Rum Pie reminds me of Jamaica Mon, with a hint of the islands in every bite. The vanilla flavors come from vanilla paste which is packed with little specks of vanilla bean. The intensity of this stuff is awesome, so if you haven’t used it before – buy some online.
After a few hours, your pie is frozen, so slice it up and serve it with a large dollop of whipped cream. The whipped cream on top on the pie makes each forkful taste like one of those froufrou drinks with a straw! Divine.
Ingredients
Crust
1 1/2 cups all purpose flour + more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
1 stick butter, diced and cold
2 tablespoons vegetable shortening
1/2 cup ice water
Filling
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon vanilla paste, or one vanilla bean
pinch of salt
5 egg yolks
1/4 cup white rum
Whipped Cream
1 cup heavy cream
2 tablespoons sugar
(Makes 9-inch Pie)
1. Preheat oven to 375 degrees. In a stand mixer or large bowl, combine flour, sugar and salt. While the mixer is running on low, add the butter and shortening, mix until coarse crumbs. Pour in ice water and mix until dough just begins to come together. Place dough onto plastic wrap and form into a disc, wrap tightly. Refrigerate for 30 minutes. Remove dough and roll out onto a lightly flour dusted counter. Place dough in pan and trim edges, then tuck edges under and crimp. Pierce bottom and sides with fork and place in freezer for 10 minutes. Put a piece of parchment in center of pan and add pie weights or dried beans. Bake for 15 minutes, remove parchment and weights and bake again for 15 minutes. Let cool.
2. In a saucepan, add milk, cream, sugar, cornstarch, vanilla bean paste and salt whisk to combine. Place over medium heat and cook until simmering. Whisk egg yolks together and add 2 tablespoon of hot milk, whisk. Drizzle the warmed eggs into the saucepan of hot milk and whisk until thickened, about 3 minutes.
3. Pour cream mixture through a fine mesh strainer into a clean bowl and whisk in rum. Let vanilla cream cool for 15 minutes, then pour into crust and place in the freezer for at least 3 hours, up to overnight. When ready to serve whisk heavy cream until frothy, and then add sugar. Keep whisking until soft peaks. Slice and serve Frozen Vanilla Rum Pie with whipped cream, Enjoy!
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