Vanilla Bavarian Cream Pie
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.
