NO NOT THAT CREAM PIE!!!
Happy Thanksgiving first and foremost but let's make it fun instead of sitting around with family eating dry turkey and ham! Thanksgiving cream pies I'm sure will be happening regardless if ya know what I mean!
It is actually National Bavarian Cream Pie day however 🤣
🥧 Bavarian Cream Pie Recipe
This elegant pie features a creamy, light-as-air vanilla custard set inside a sweet graham cracker crust. We use parchment paper to ensure easy cleanup and perfect slices!
Yields: 8 servings
Prep Time: 30 minutes
Chill Time: 4+ hours (essential for setting)
Ingredients
For the Graham Cracker Crust
1 1/2 cups Graham Cracker Crumbs
1/4 cup Granulated Sugar
6 Tbsp Unsalted Butter, melted
For the Bavarian Cream Filling
1 packet (about 2 1/4 tsp) Unflavored Gelatin Powder
1/4 cup Cold Water (for softening gelatin)
1 cup Whole Milk
1/2 cup Granulated Sugar (divided)
4 large Egg Yolks
2 Tbsp Cornstarch
1 tsp Vanilla Extract
1 cup Heavy Whipping Cream, cold
2 Tbsp Powdered Sugar (for the whipped cream)
Instructions
Step 1: Prepare the Crust
Prep the Pan: Cut a 12-inch circle of parchment paper and use it to line the bottom and sides of a 9-inch pie plate. This liner will allow you to easily lift the finished pie out for perfect slicing.
In a bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture is evenly moistened.
Press the crumb mixture firmly and evenly into the prepared, parchment-lined pie plate.
Bake in a preheated oven at 350⁰F} (175⁰C) for 8-10 minutes.
Remove the crust and let it cool completely on a wire rack.
Step 2: Make the Pastry Base and Gelatin
Bloom Gelatin: Sprinkle the gelatin powder over the 1/4 cup of cold water in a small bowl and set aside for 5-10 minutes until it softens.
In a medium saucepan, heat the whole milk until it just begins to simmer.
In a separate bowl, whisk together the egg yolks, cornstarch, and 1/4 cup of the granulated sugar until the mixture is pale.
Temper the Yolks: Slowly pour the hot milk into the yolk mixture while whisking constantly. Return this entire mixture to the saucepan.
Cook over medium-low heat, stirring constantly, until the custard thickens significantly (about 2-3 minutes). Do not let it boil.
Remove from heat and stir in the vanilla extract.
Step 3: Combine and Chill
Microwave the bloomed gelatin for 10-15 seconds until it is completely liquid. Whisk the dissolved gelatin into the warm custard until fully combined.
Pour the custard into a clean bowl. Press a piece of plastic wrap or parchment paper directly onto the surface to prevent a skin from forming, and chill in the refrigerator until it is cool and slightly thickened (about 45 minutes to 1 hour).
Step 4: Fold in Whipped Cream
In a separate, cold bowl, beat the cold heavy whipping cream and powdered sugar until stiff peaks form.
Gently fold the stiff whipped cream into the chilled custard mixture until no streaks remain. The mixture should be uniform, airy, and fluffy.
Step 5: Assembly and Final Chill
Pour the Bavarian cream filling into the cooled graham cracker crust.
Smooth the top with a spatula.
Chill the pie in the refrigerator for at least 4 hours (overnight is best) until the filling is fully set and firm.
Serving Tip
When ready to serve, use the parchment paper liner to carefully lift the pie out of the plate. Peel the parchment away from the sides, slice, and enjoy!
Topping Ideas:
Fresh seasonal berries (strawberries, raspberries)
A light dusting of powdered sugar
Shaved dark chocolate