Chocolate Bavarian Cream Pie
Yield
1 piePrep
20 minCook
0 minReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
chocolate wafer cookies
crushed |
* |
| ½ | cup |
butter
melted |
|
| 1 | tablespoon |
gelatin, unflavored
|
*
|
| ¼ | cup |
water
cold |
|
| 3 | each |
egg yolks
slightly beaten |
*
|
| ½ | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
milk
scalded |
|
| 3 | each |
egg whites
stiffly beaten |
*
|
| 1 | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
chocolate wafer cookies
crushed |
* |
| 118 | ml |
butter
melted |
|
| 15 | ml |
gelatin, unflavored
|
*
|
| 59 | ml |
water
cold |
|
| 3 | each |
egg yolks
slightly beaten |
*
|
| 118 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
milk
scalded |
|
| 3 | each |
egg whites
stiffly beaten |
*
|
| 237 | ml |
heavy whipping cream
whipped |
|
Directions
Mix crushed wafers and butter together and pat into a buttered 8 x 11-inch cake pan.
Chill.
Soften gelatin in cold water and set aside.
In top of double boiler combine eg yolks, sugar, salt, and milk.
Add custard to gelatin mixture and cool.
Fold stiffly beaten egg whites, whipped cream, and vanilla into gelatin-custard mixture.
Pour into crust.
May be garnished with additional cookie crumbs.
Chill for several hours before serving.
