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1
On a lightly floured surface, roll out dough to a 13-inch round, 1/8 inch thick.
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2
Fit into a 9-inch pie plate.
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3
Trim dough, leaving a 1-inch overhang.
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4
Tuck overhang under, flush with rim, and crimp edges.
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5
Pierce bottom of shell all over with a fork.
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6
Refrigerate or freeze until firm, about 30 minutes.
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7
Preheat oven to 375F.
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8
Line shell with parchment; fill with pie weights or dried beans.
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9
Bake until edges begin to turn gold, 15 to 18 minutes.
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10
Remove weights and parchment.
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11
Bake until crust is golden brown, 12 to 15 minutes more.
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12
Let cool completely on a wire rack.
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13
(Crust can be wrapped in foil and stored overnight at room temperature.)
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14
Combine granulated sugar, cornstarch, and salt in a medium saucepan.
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15
Whisk in milk and vanilla seeds, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
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16
Whisk egg yolks in a medium bowl until combined.
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17
Add milk mixture in a slow, steady stream, whisking until completely incorporated.
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18
Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
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19
Pour mixture through a fine sieve into a large bowl, and stir in 1/4 cup rum.
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20
Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece.
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21
Let cool, whisking occasionally, about 10 minutes.
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22
Pour custard into crust.
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23
Press plastic wrap directly on surface of custard.
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24
Refrigerate until custard filling is firm, 4 hours or up to 1 day.
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25
Meanwhile, place cream and vanilla pod in a bowl.
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26
Cover, and refrigerate 4 hours or up to 1 day.
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27
Just before serving, remove pod from cream, and discard.
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28
Whisk cream until soft peaks form.
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29
Add confectioners sugar and remaining 1 tablespoon rum, and whisk until stiff peaks form.
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30
Transfer to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #826 or Wilton #8B), and pipe whipped cream over pie.
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31
Serve immediately.
