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11/27/2011 National Bavarian Cream Pie Day Chocolate Bavarian Cream Pie

Source of Recipe

Penzey


Recipe Introduction

Today is National Bavarian Cream Pie Day! Bavarian cream pie is a delicious, chilled dessert made with a cooked egg custard layered with whipped cream and toppings in a pie shell. Cream, custard, and pudding pies have been around since the Middle Ages. After the technological advances in cornstarch extraction in the 1900s, instant pudding and custard mixes helped popularize these kinds of desserts. To celebrate this day, make some divine Bavarian cream pie for you and your family to enjoy!

List of Ingredients

HOME COOKIN’ 11/27/2011 National Bavarian Cream Pie Day Chocolate Bavarian Cream Pie




Chocolate Bavarian Cream Pie from Penzeys


Crust:

1/4 Cup sugar
1 Cup graham cracker crumbs
1 tsp. NATURAL COCOA POWDER
1/3 Cup butter, melted

Filling:

8 oz. semi sweet chocolate
1 envelope unflavored gelatin
1/4 Cup cold water
3/4 Cup sugar
8 egg yolks
1 tsp. PURE VANILLA EXTRACT
2 Cups milk
2 Cups heavy whipping cream



Recipe


For the crust:

Combine the sugar, graham cracker crumbs, COCOA and melted butter and mix well. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Refrigerate.

For the filling:

Melt the chocolate using a double boiler or a stainless steel bowl placed over a kettle of boiling water. Dissolve the gelatin in cold water. Cream together the sugar, egg yolks and VANILLA. Heat the milk in a medium saucepan until hot but not boiling. Slowly pour the milk over the egg mixture in a thin stream, stirring as you go so the eggs don't scramble. Pour the mixture back into the saucepan. Heat over low, stirring with a wooden spoon, until the mixture coats the back of the spoon. Do not boil. This will take up to 15 minutes, be patient. Stir in the gelatin/water mix and melted chocolate. Stir until smooth. Strain into a bowl and let cool. If you don't mind a few flecks you don't need to strain it.

Whip the heavy cream to a medium peak. Fold 2/3 into the cooled chocolate custard. Save the remaining 1/3 for garnish. We folded carefully for a full 5 minutes and still had a few flecks of cream in the finished pie. Pour the custard into the prepared pie crust. Refrigerate for 2 hours. Decorate with whipped cream and chocolate shavings before serving.
Serves: 8-10

Prep. time: 30 minutes
Baking time: 20 minutes

Nutritional Information:

Serving Size 1 piece (160g); Calories 460; Calories from fat 290; Total fat 33g; Cholesterol 265mg; Sodium 130mg; Carbohydrate 40g; Dietary Fiber 1g; Sugars 33g; Protein 7g