Bavarian cream pie
A classic European dessert with the perfect balance between Bavarian cream filling and a pastry crust. It's an elegant choice for special occasions.
Nutrition
Calories: 320kcalCarbohydrates: 32gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 110mgSodium: 140mgSugar: 23g
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.
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