1cupcold unsalted buttersliced into 1/2-inch pieces
3-4tablespoonsice cold water
6large egg yolks
2cupsheavy whipping cream
2cupsbrewed strong coffeeat room temperature
Whipped Cream Topping
2cupsheavy whipping cream
1/2 - 1tablespooncocoa powder for garnish
Preparing The Freeze-Ahead Pie Crust
In a large food processor, add in the flour, sugar, and salt. Pulse to combine the ingredients.
Turn the food processor on and add in the butter one piece at a time with one second intervals. As soon as you add in the last piece of butter, turn off the food processor (or if you're moving quickly enough to immediately switch to the next step, leave it on).
Add in the water one tablespoon at a time. Stop blending when the mixture resembles sand or small rocks.
Dust 1/4 cup of flour onto a clean, flat, and dry surface. Pour the pie dough mixture onto the floured surface and gather it into a ball. Then, split it in half and set one of the doughs aside.
Using a rolling pin, roll out the dough into a 12-inch circle. As you roll the dough out, peel it up every couple of rolls and slightly rotate it, checking to see if more flour is needed (if the dough is sticking to the pin or counter, it needs a few sprinkles of flour).
Carefully place the pie crust onto a 9-inch glass pie plate, either by folding it or rolling it onto the pin. Gently press the dough into the plate.
Using kitchen shears or a sharp paring knife, trim off the excess dough hanging off the side of the plate. Leave about 1/2 an inch off the side.
Crimp the edges of the pie shell together. Don't worry about it looking perfect. It's pie!
Wrap the pie carefully and tightly with plastic wrap and/or aluminum foil (I use both).
Freeze it and forget about it until you need it! Typically, pie crusts can be frozen for up to three months.
Blind-Baking The Pie Crust
Preheat the oven to 350 degrees.
Take the pie crust out of the freezer and remove the foil and/or plastic wrap.
Line the crust with a fresh, wide sheet of aluminum foil (or use two sheets if what you have is narrow) and fold it over to protect the edge of the pie crust from burning.
Fill the pie with at least two-thirds with pie weights. If you don't own pie weights, I recommend using sugar! You'll need about four cups.
Bake the pie crust for 30-40 minutes, or until it is golden brown. Be careful not to burn it.
Remove from the oven and let cool. Once the sugar is at room temperature, store it an airtight container. Discard the aluminum foil. (See note #1)
The Tiramisu Pie Filling
While the pie crust is cooling, prepare the filling!
Pour the brewed coffee into a wide bowl or baking dish. Pour in the rum and set aside (if the coffee is still hot, let it cool before adding in the rum).
Using a stand mixer and whip attachment, beat the two cups of cream on medium-high speed until stiff, about three to five minutes. Transfer the whipped cream to another bowl, making sure to scrape the sides of the bowl and the whip attachment. Set it aside. (See note #2.)
Place the bowl and whip attachment back on the mixer. Add in the egg yolks and sugar. Beat on high for five to seven minutes, until the mixture is smooth and frothy.
Add in the mascarpone a dollop at a time, followed by the vanilla extract.
Continue to mix for another 30 seconds, until all of the ingredients are blended together smoothly. Gently fold in the whipped cream using a silicone spatula. Set aside.
The Whipped Cream Topping
Using a stand mixer and whip attachment, beat the cream on medium-high until stiff peaks form, about three to five minutes.
About halfway through, when the cream starts to thicken, gradually add in the sugar, vanilla, and rum. Set aside.
Gather the mascarpone mixture, ladyfingers, brewed coffee/rum mixture, and whipped topping.
Layer the bottom of the pie shell with a third of the mascarpone mixture.
Quickly dip the ladyfingers into the coffee and arrange them over the cream mixture. Use 12 ladyfingers for the first layer.
Spread with another one-third of the mascarpone mixture and repeat the steps for the ladyfingers for the second layer.
Top with the remaining mascarpone mixture and spread it evenly.
Spoon or pipe the whipped cream on top. Store any leftover whipped cream in an airtight container in the refrigerator for up to three days.
Using a handheld mesh sieve, garnish the pie with a light dusting of cocoa powder.
Chill in the refrigerator at least six hours before serving and consume within three to four days.
1. The sugar can be used as a pie weight replacement a small handful of times, until it's tan in color. You can then use the toasted sugar for baking to add depth to your desserts!2. After you've prepared the whipped cream for the pie filling, proceed to making the whipped cream topping before continuing on with the pie filling. This will allow you to save time and you won't have to dirty more dishes. You won't need to rinse the bowl out before continuing with the pie filling; just be sure to scrape the sides of the bowl and whip attachment.