Melt the butter sticks in a microwave-safe bowl for about 10 minutes or until the butter is entirely smooth.

Arrange a wire rack in the middle of the oven.

Lightly grease a 9-inch pie plate with melted butter to get a crunchy crust.

Unroll the pie crust with a rolling pin on a lightly floured surface.

Press the pie crust into a 9-inch-deep pie plate, and crimp the edges.

Lightly poke holes into the bottom of the dough once it's fitted firmly into the dish.

Transfer the crust to the freezer, unwrapping to chill until the oven is preheated.

Whisk the sugar and beaten eggs in a large mixing bowl with an electric mixer.

Add the milk, rum and salt and beat until combined.

Pour the filling into the refrigerated crust. Carefully transfer the pie to the oven and bake for 50 to 55 minutes until a wooden pick inserted near the center comes out clean.

Remove the pie from the oven and place it on a wire rack to cool to room temperature.

Cut into desired sizes and garnish with whipped cream and powdered sugar.