This pie is perfect for the holidays or anytime in the winter when you have a taste for the festive drink. You can adjust the amount of alcohol to your taste or leave it out completely.
It's a good holiday pie because you can prepare it a day in advance. You can use either a store-bought pastry crust or make your own. My tips, tricks and recipes for pie pasty can be found here. The recipe comes from the good folks at America's Test Kitchen and I've included their recipe for brown sugar and bourbon whipped cream which pairs very nicely with this pie. I've increased the spices a bit as I thought their original recipe needed more.
Today I'm using some brandied cherries for the topping so I've just put sweetened whipped cream on the side. I think the cherries it give it a nice holiday look as I'm serving it for Christmas but it is equally delicious with the brown sugar bourbon whipped cream alone.
1 prepared pie crust pastry
Brown Sugar and Bourbon Whipped Cream
1 cup heavy cream, chilled
1/2 cup packed light brown sugar
1/8 teaspoon table salt
1/2 cup sour cream
2 teaspoons bourbon
Instructions
Crust: Slide the pastry dough into pie plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Let hang to 1/2 inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate. Wrap dough-lined plate loosely in plastic wrap and refrigerate until firm, about 30 minutes. Adjust oven rack to middle position and heat oven to 350F degrees.
Line chilled pie shell with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake on foil-lined baking sheet 15-20 minutes, rotating sheet halfway through baking. Remove foil and weights, rotate sheet, and continue to bake crust until golden brown and crisp, 10 minutes longer. Transfer sheet to wire rack. (Crust must still be warm when filling is added.)
Filling: While crust bakes, whisk sugar, eggs, cornstarch, cinnamon, nutmeg, and salt together in bowl. Bring milk and cream to simmer in large saucepan over medium heat. Slowly whisk 1 cup of hot milk mixture into egg mixture to temper, then slowly whisk tempered egg mixture into remaining milk in saucepan. Cook over medium heat, whisking constantly, until mixture is thickened, bubbling, and registers 180F degrees, about 30 to 90 seconds. Custard should have consistency of thick pudding. Strain mixture through fine-mesh strainer into clean bowl, then stir in rum.
With pie still on sheet, pour custard into warm crust, smoothing top with clean spatula into even layer. Bake until center of pie registers 160F degrees, 14 to 18 minutes. Let pie cool completely on wire rack, about 4 hours. If not using that day, then cover with plastic wrap and refrigerate.
Whipped Cream: Whisk all ingredients together in bowl of stand mixer, cover with plastic wrap or airtight lid, and refrigerate for at least 4 hours or up to 24 hours. On serving day, whisk to combine and then continue whipping until soft peaks form. Spread whipped cream attractively over pie or each individual serving and dust with a little cinnamon. Serve.
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