Chocolate Bavarian Cream Pie
Submitted by blenman-4
Silky chocolate Bavarian cream pie with a crunchy chocolate wafer crust, billowy whipped cream, and a cloud-light custard set with gelatin. No-bake elegance for any occasion.
YIELD
1 piePREP
20 minCOOK
0 minREADY
4 hrsA proper Bavarian cream is one of those old-school European desserts that never lost its charm. This version folds a rich egg custard with whipped cream and stiffly beaten egg whites into a buttery chocolate wafer crust.
The gelatin gives the filling just enough structure to slice cleanly, while keeping that melt-on-your-tongue quality that makes Bavarian cream so addictive.
No oven required. Just patience while the filling sets in the fridge.
Kitchen Tips
- Scald your milk (bring it just to the edge of a simmer with tiny bubbles around the rim) before adding it to the egg yolks. This tempers the custard gently and prevents scrambling
- Bloom the gelatin in cold water first. Skipping this step means lumpy, unevenly set filling
- Let the custard cool until it starts to thicken slightly before folding in the whipped cream and egg whites. If it’s too warm, everything deflates
- Chill for at least 4 hours, or overnight for the cleanest slices
Ingredients
Directions
Mix crushed wafers and butter together and pat into a buttered 8 x 11-inch cake pan.
Chill.
Soften gelatin in cold water and set aside.
In top of double boiler combine eg yolks, sugar, salt, and milk.
Add custard to gelatin mixture and cool.
Fold stiffly beaten egg whites, whipped cream, and vanilla into gelatin-custard mixture.
Pour into crust.
May be garnished with additional cookie crumbs.
Chill for several hours before serving.
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