Pie Crust Dippers with Rum Vanilla Whipped Cream

Pie, simplified and deconstructed. Pie crust dippers with rum vanilla whipped cream dip, fresh fruit and more. Perfect for a summer party.

It's summer, therefore it is once again time to make rum whipped cream. As in whipped cream with alcohol custard folded in. It's just as good as you think it is. Maybe better.  My mother-in-law used to always make this boozy whipped cream (albeit with Cool Whip and a few other ingredient changes). It was the PERFECT dish for the parties they always threw since they typically also coincided with peak berry season. Since then, Chris and I have changed the recipe to make it our own by swapping Cool Whip for real whipping cream, and using flavorful aged, spiced rum plus high quality vanilla in the custard.

Last summer, we used the rum whipped cream with broiled peaches.  This time, it's all about deconstructed pie. Enter the pie dipper. 

Pie crust is often merely a passing thought amidst actual pie making procedure. The shell is either bought frozen, or pre-made, or thrown together using a basic recipe that typically yields a tough, flavorless and dry crust. We can do better. But as Chris and I have found our two favorite pie or tart crust recipes (one from Chef Steps that is VERY intricate and takes multiple days and one from BA that's suspiciously easy and perfect every time), I've realized I like the crust just as much as the filling. Sometimes I could actually go for more crust. And as the kid who used to eat the insides of the baguettes only, this is a startling change I can only attribute to the pie crust being THAT GOOD. 

My recomendation is to make this as either a pie dipper bar, or pie dipper charcuterie style platter. Pull whatever fresh fruit is available (not melon, but more so stone fruit and berries) along with some juts, jams and caramel. 

I know what you're thinking.

"This is a good idea."

(Thank you.)

"But.."

(There's always a but.)

"Can I do this with store bought pie frozen pie dough?" 

You could. I know you read the preceding paragraph in which I talk at length about how I'm a pie crust eating convert specifically because of this recipe BUT, if you're looking for a quick way to pull of the concept, you can use frozen. But this dough, the vehicle for dipping, is much much more delicious and definitely worth your time. It's actually an Alison Roman (of shortbread chocolate chunk cookie fame) recipe from 2014 on BA and I promise you it lives up to hype of everything Alison Roman now. 

Pie Crust Dippers with Rum Vanilla Whipped Cream 

INGREDIENTS

• berry jam
• nuts
• fresh fruit
• pie crust (below)
• rum whipped cream (below)

Pie Crust (slightly adapted from Bon Appetit's Basic Tart Dough)

• 1 tablespoon sugar
• ½ teaspoon kosher salt
• 1 cup flour, plus more for surface
• 6 tablespoons frozen unsalted butter
• 1 large egg, beaten
• Topping: 3 tablespoons sanding sugar, 1/4 teaspoon table salt 

• Rum Whipped Cream

•  1 pint of heavy whipping cream
•  1/4 cup + 2 tablespoons of sugar
•  3 large egg yolks
•  1/8 cup of rum
•  1/2 teaspoon of vanilla

Directions

1. To make pie crust add sugar, salt and flour to a food processor.
2. Using the grating attachment, add frozen butter. Note: if your grating attachment doesn't work well, cube butter and throw in regular food processor without attachment. 
3. Remove grating attachment.
4. Pour in pre-whisked egg, pulse until dough comes together. 
5. Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.

6. Note: Dough can be made 2 days ahead. Keep chilled.

7. Pre heat oven to 400 F.
8. On a lightly floured surface, roll out dough into a large rectangle. 
9. Cut dough into strips with a bench scrape or pizza cutter, or use a biscuit cutter for rounds. 
10. Place on a silpat or parchment paper on a pan.
11. Brush each with egg and sprinkle with sanding sugar and salt mix. 
12. Bake for 8-12 minutes depending on oven until dippers are browned and crisp. 
13. To make whipped topping add egg yolks, 1/4 cup sugar, rum, and vanilla to a small pan on the stove on low heat. Whisk together and cook until the mixture is thick (5-8 minutes).
14.  Remove from heat, pour into bowl and chill in fridge for at least 30 minutes. 
15. Beat cold whipping cream with the remaining sugar in a chilled bowl until thick and fluffy.
16. Fold in rum mixture with a spatula. 
17. Serve immediately or store in fridge. 
18. To serve, place whippped cream, dippers, jam and fruit in bowls and enjoy mixing and matching.