First, place the all-purpose flour in a large bowl.

Second, add the cold butter to the flour. You can cube it or grate it. I chose to grate the butter because the thin slices are easier to incorporate with your fingers. You want to mash the butter into the flour until it resembles a coarse meal, almost like sand.

Third, add the 1 egg, salt, cold water, and white vinegar to the flour and butter mixture.

Mix all of the ingredients with your fingers until the dough forms.

After the dough has come together, wrap it completely with plastic storage wrap and flatten it into a disc so that it’s easier to roll out later. Place the wrapped pie crust into the fridge for at least 20 minutes.

Roll it out on a lightly floured surface once the pie crust has finished resting in the fridge.

Using a rolling pin, roll out the pie crust to the size of your pie-baking dish. (Sprinkle flour on the dough and the rolling pin to prevent it from sticking.)

Then, roll your dough around the rolling pin to transfer it into the pie dish.

Next, trim the extra dough (hanging off of the pie dish) with a knife, leaving enough to have a thick crust on the edge.

Crimp the edges of the crust any way that you like. You can use a fork or your fingers. I chose to use the ribbon method with my fingers.

Brush the pie crust edges with the egg wash.

Finally, place the pie crust back into the fridge to chill until ready to fill it.

First, roast the sweet potatoes in the oven at 425 degrees F. for 50 minutes.

Second, remove the potatoes from the oven and allow them to cool enough to handle them without burning yourself.

Third, remove the skins from the potatoes and place the flesh into a mixing bowl.

Then, using a potato masher, mash the warm potatoes until they are creamy and free of lumps.

Next, mix the remaining ingredients into the mashed sweet potatoes. (Using a hand mixer is the best way to get a super creamy and fluffy filling.)

Beat the cream, sugar, and rum extract until fluffy using an electric mixer on medium speed.

First, preheat the oven to 350 degrees F.

Second, remove the chilled, unbaked pie crust from the fridge and fill it with the sweet potato mixture.

Bake the pie for about 50 minutes or just until the center of the pie is slightly jiggly.

Allow the pie to cool for at least 2 hours until it has reached room temperature.

Finally, cut into individual slices, serve with a generous dollop of the rum whipped cream, and enjoy!