Today is Bavarian Cream Pie Day (Nov 27). I will make a Bavarian cream pie to enjoy. The rich flavor and creamy texture of this dessert always satisfy me.
Contents
Bavarian cream pie recipe
Bavarian cream pie is a delightful dessert from Germany. It combines a rich, creamy filling with a crust made from graham crackers or pastry. The filling is Bavarian cream. This custard is made from crème anglaise, gelatin, and whipped cream. This results in a smooth and airy texture.
This cream pie is silky, creamy, and light, similar to a mousse. The smooth filling and the crust create a satisfying contrast. The sweetness is balanced. Whipped cream adds airy lightness, making each bite indulgent yet not heavy.
You can enjoy this drink with a tropical swimming pool cocktail, Bavarian cream pie martini, Kirsch royale, or Rosé sangria. Bavarian coffee complements the richness, and rosé sangria or raspberry beer highlights the pie’s berry notes.
The pie can be paired with ice cream for contrast or fruit compotes for freshness. Chocolate sauce, salted caramel, whipped cream, toasted nuts, a cheese platter, or chocolate shavings are also a great pair.
Here is how to make the Bavarian cream pie:
Bavarian cream pie
Nutrition
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter melted
Filling
- 1 tbsp unflavored gelatin
- 3 tbsp water
- 1 ½ cups whole milk
- ½ cup granulated sugar
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 ½ cups heavy cream whipped
Topping
- Fresh berries
- Whipped cream
Instructions
Prepare the crust
- Preheat your oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into a 9-inch pie pan to form an even crust. Bake for 10 minutes. Let cool completely.
Make the filling
- In a small bowl, sprinkle gelatin over water and let it bloom for 5 minutes.
- Heat milk in a saucepan over medium heat until just simmering.
- In a separate bowl, whisk egg yolks and sugar until pale. Gradually pour the hot milk into the yolk mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring, until thickened (do not boil).
- Remove from heat, stir in bloomed gelatin, and let cool to room temperature. Add vanilla extract.
Make the pie
- Gently fold whipped cream into the cooled custard mixture.
- Pour the filling into the prepared crust.
- Chill for at least 4 hours or until set.
- Top with fresh berries and whipped cream, if desired.
- Slice and enjoy!
Notes
- To save time, use a store-bought pie crust.
- For a twist, substitute vanilla extract with almond extract.
SIMILAR RECIPES
Variations
Here are some popular variations and their characteristics:
- Bavarian Chocolate Cream Pie incorporates cocoa powder or melted chocolate into custard. Toppings include chocolate shavings or whipped cream.
- Fruit Addition includes raspberry, strawberry, or mango flavors made from fresh fruit purees. Its texture provides a refreshing contrast to the creamy filling.
- Banana Bavarian Cream Pie includes sliced bananas in the cream filling. The flavor combines the sweetness of bananas with a creamy texture.
- Bavarian Cream Coconut Pie uses coconut milk or shredded coconut in the filling. The taste offers a tropical twist on the classic pie.
- Nutty Variations uses crushed nuts like pecans or almonds mixed with butter. The filling can include chopped nuts for added texture.
- Liqueur-Infusion is flavored with liqueurs such as Grand Marnier or Amaretto. Garnishes include complementary fruits or chocolate.