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Chocolate Bavarian Cream Pie




Source of Recipe


Penzey


List of Ingredients




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