Vanilla Bavarian Cream Pie
Submitted by crazymom26
Silky vanilla Bavarian cream pie with an egg custard base, melted ice cream, and billowy whipped cream set in a baked pie shell. Old-school elegance that wobbles on the fork.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the pie your grandmother made when she really wanted to show off. Silky, wobbly, cloud-light, and unapologetically rich.
A proper egg custard gets cooked in a double boiler until it coats the back of a spoon, then gelatin and a scoop of premium vanilla ice cream melt right into the hot custard. That ice cream trick is brilliant: it adds extra vanilla flavor, extra creaminess, and helps the custard cool down faster.
Once everything is cool, whipped cream gets folded in until the filling is billowy and barely holds its shape. Pour it into a baked pie shell, chill until set, and crown it with the remaining whipped cream.
Chef Tips
- Use a real double boiler or a heatproof bowl set over simmering water. Direct heat will scramble the eggs before the custard thickens.
- Bloom the gelatin in cold water for a full 5 minutes before adding it to the hot custard. Unblocked gelatin creates rubbery lumps.
- Cool the custard completely before folding in the whipped cream. Warm custard will melt the whipped cream and you’ll lose all that airy volume.
- Use premium vanilla ice cream here, not the bargain stuff. Since it melts directly into the custard, better ice cream means better flavor.
Ingredients
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.
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