Vanilla Bavarian Cream Pie

  • Recipe By
  • Published Jan 16th
  • Ready In1d 1h 55m
  • Servings8
  • Calories329

This pie is a delicate vanilla delight!

Vanilla Bavarian Cream Pie Ingredients

The following are the ingredients needed to make delicious Vanilla Bavarian Cream Pie for 8 servings:

  • 1 1/2 (.25 ounce) packages unflavored gelatin
  • 1/2 cup cold water
  • 1/2 cup white sugar
  • 1 tablespoon white sugar
  • 2 1/4 tablespoons cornstarch
  • 2 eggs, lightly beaten
  • 1 1/2 cups milk
  • 3/4 cup premium vanilla ice cream
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 1 9-inch vanilla cookie crumb crust

Vanilla Bavarian Cream Pie Cooking Instructions

  • Prep30m
  • Cook25m
  • Ready In1d 1h 55m

To cook Vanilla Bavarian Cream Pie, you need about 30 minutes of preparation time. The time needed to cook this Vanilla Bavarian Cream Pie is about 25 minutes , and you can serve your Vanilla Bavarian Cream Pie within 1 day 1 hour 55 minutes . The following are the steps to cook Vanilla Bavarian Cream Pie easily:

  1. 1 Sprinkle gelatin over cold water and set aside to soften. Whisk together 1/2 cup plus 1 tablespoon sugar and cornstarch in a small bowl. Whisk in the eggs and add the milk.
  2. 2 Cook in double boiler over simmering water until custard thickens and coats the back of a spoon. Remove from heat. Stir in gelatin until the gelatin melts. Add ice cream while custard is hot. Cool slightly and stir in vanilla.
  3. 3 When the custard is room temperature, whip the cream until medium-stiff peaks form. Fold whipped cream into the custard. Pour filling into pie crust and refrigerate for several hours or overnight, until set.

Notes

  • Editor's Note:
  • You can use a chocolate crumb crust, a graham cracker crust, or a baked pastry shell, if you prefer. Garnish the pie with lightly sweetened whipped cream.

Nutrition Facts

Per Serving: 329 calories; 19.8 grams of fat; 33 grams of carbohydrates; 5.9 grams of protein; 95 milligrams of cholesterol; 172 milligrams of sodium.

  1. Dec 27th 2005

    Very good. Had a wonderful texture and didn't feel filling at all. When making the custard, you didn't say wheather or not to stir while cooking. It seemed to take forever without stirring. ...