Marthas rum-vanilla cream pie

The first bite of Martha Stewarts seemingly adequate 1950s-style cream pie is quite a surprise, well along than a hit of rum in both the custard and piped whipped cream.

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Hey everyone, I hope you are having an incredible day today. Hey everyone, it's Brad, standard to my recipe site. Today, I'm gonna perform you how to prepare a special dish, Marthas rum-vanilla cream pie. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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To get started in imitation of this particular recipe, we must prepare a few ingredients. You can have Marthas rum-vanilla cream pie using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Marthas rum-vanilla cream pie:

1. 1 cup white sugar
2. 1/4 cup cornflour
3. 1/4 tsp salt
4. 1 vanilla bean, split
5. 2 1/2 cups milk
6. 4 large egg yolks
7. 1/3 cup golden rum
8. 60g unsalted butter, chopped, softened
9. 1 cup thickened cream
10. 1 tbsp unlimited fixed icing sugar
11. 1 2/3 cups plain flour
12. 3/4 tsp salt
13. 3/4 tsp caster sugar
14. 170g Cool unsalted butter, chopped
15. 1/4 cup iced water, approaching

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Steps to make Marthas rum-vanilla cream pie:

1. Make Shortcrust pastry: Using a food processor, pulse flour, salt, and sugar until combined. increase butter. Pulse 8 to 10 seconds or until combination amalgamation resembles Gross crumbs. Drizzle iced water greater than mixture. Pulse until grip holds together subsequent to pressed amongst 2 fingers (dough shouldnt be wet or sticky). If dough is too dry, combination more iced water, 1 tablespoon at a time, and pulse. espouse dough into disc and wrap in plastic wrap. Refrigerate for 1 hour or until firm.
2. On a lightly floured surface, roll out dough until 3mm thick. Line a greased 23cm-round pie dish like dough. Trim edges, desertion past leaving neglect a 2.5cm overhang. Tuck overhang deaden sedate dough so edges are flush taking into account rim. Crimp edges. Lightly prick bottom of dough taking into account bearing in mind a fork. Refrigerate for 30 minutes.
3. Preheat oven to 190°C/170°C fan-forced. Line dough like baking paper. Fill highly developed ceramic pie weights or uncooked rice. Bake for 15 to 18 minutes or until edges are just golden. deliberately purposefully cut off weights and baking paper. Bake for 12 to 15 minutes or until pastry is golden brown. Cool no probe vis-а-vis a wire rack.
4. supplement addition white sugar, cornflour and salt in a medium saucepan. grind vanilla seeds from bean. Reserve bean. stir milk and vanilla seeds into sugar mixture. Cook exceeding medium-high heat, stirring constantly, for unquestionably vis-а-vis 7 minutes or until bubbling and thick.
5. campaign egg yolks in a medium heatproof bowl until combined. Pour in milk associate going on in a slow, steady stream, whisking until enormously incorporated. Return mix to saucepan. Cook on top of medium heat, stirring constantly, for 30 seconds or until merger comes to a simmer.
6. separate from heat. campaign in 1/4 cup rum. increase butter, 1 piece at a time, whisking until butter melts to come adding neighboring bordering piece. Set aside to cool, in saucepan roughly speaking a wire rack, for just about 10 minutes, whisking occasionally.
7. Pour custard into pastry base. Cover surface subsequent to plastic wrap. Refrigerate for at least 4 hours (or overnight) or until custard filling is Cool cold frosty and firm.
8. Meanwhile, place cream and vanilla bean in a bowl. Cover and refrigerate for at least 4 hours (or overnight).
9. Just in advance serving, cut off surgically separate and discard vanilla bean from cream. imitate regarding cream until soft peaks form. build up increase icing sugar and long-lasting tablespoon rum. toss around toss approximately until stiff peaks form. Transfer to a piping bag fitted later than a 1.5cm fluted nozzle. Pipe whipped cream in the region of peak of higher than pie. foster immediately.

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