Vanilla Bavarian Cream Pie

Name: Vanilla Bavarian Cream Pie
Cuisine: Fusion
Ingredients: gelatin, unflavored; water; sugar; cornstarch; eggs; milk; vanilla ice cream; vanilla extract; heavy whipping cream; pie shell (9 inch)

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
1 ½	tablespoons	gelatin, unflavored	*
8	tablespoons	water cold
9	tablespoons	sugar
2 ¼	tablespoons	cornstarch
2	large	eggs
1 ½	cups	milk
¾	cup	vanilla ice cream premium quality
1	teaspoon	vanilla extract
2	cups	heavy whipping cream
1	each	pie shell (9 inch) 9 inch, baked

Ingredients

Amount	Measure	Ingredient	Features
23	ml	gelatin, unflavored	*
1.2E+2	ml	water cold
135	ml	sugar
34	ml	cornstarch
2	large	eggs
355	ml	milk
177	ml	vanilla ice cream premium quality
5	ml	vanilla extract
473	ml	heavy whipping cream
1	each	pie shell (9 inch) 9 inch, baked

Directions

Soften gelatin in cold water. Scald the milk.
In a mixing bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly.
Cook custard in double boiler over hot water until it thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly.
Add vanilla. Whip the cream, and fold 1½ cups into cooled custard. Pour filling into pie shell, and refrigerate until set. Garnish with remaining whipped cream.