Prepare all the ingredients.

Pour the rhum in the cold pastry cream preamptively prepared.

Whip until well blended...

...into a smooth cream.

Pour this cream onto the pie crust baked blind. One may brush the bottom of brown icing so that it does not soak when the pie is cooked.

Spread the cream all over the surface.

Peel off and cut all the fruits into chunks. Hull the strawberries and quickly wash them under fresh water. Do not wash the raspberries.

Start to spread the fruits by dipping them in the cream.

Place the less colored fruits first...

...the more colored ones last so as to give a nice color to the cooked pie.

Slowly heat the icing up in a saucepan with 1 or 2 spoonful of water.

With a brush, coat the fruits with a thin layer of icing. It protects the fruits and binds them together. Thus, they will not sink down when the pie is sliced.

One may add a final touch by placing a full strawberry at the center of the pie, having preamptively dipped it in the tepid icing.

Keep the pie cool until dessert time.