Vanilla Bavarian Cream Pie

Vanilla Bavarian Cream Pie
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    8 People
  • VIEWS
    27

Indulge in the ethereal delight of Vanilla Bavarian Cream Pie, a symphony of creamy textures and delicate vanilla notes. This elegant dessert features a silky Bavarian cream filling nestled in a crisp, golden pie crust. Perfect for special occasions or anytime you crave a touch of refined sweetness. Pairs beautifully with fresh berries or a dusting of cocoa powder.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    31 g
  • Cholesterol
    137 mg
  • Fiber
    0 g
  • Protein
    7 g
  • Saturated Fat
    17 g
  • Sodium
    174 mg
  • Sugar
    20 g
  • Fat
    31 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Bloom the Gelatin: In a small bowl, sprinkle the gelatin over the cold water. Let stand for 5-10 minutes to soften. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins Prepare the Custard Base: In a medium mixing bowl, whisk together the sugar and cornstarch until well combined. Add the eggs and whisk until smooth and pale in color. Gradually whisk in the milk until fully incorporated. (5 minutes)

Image Step 03
03 Step

Recipe View 15 mins Cook the Custard: Transfer the custard mixture to a double boiler or a heatproof bowl set over a saucepan of simmering water (make sure the bottom of the bowl doesn't touch the water). Cook, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, about 10-15 minutes. (15 minutes)

Image Step 04
04 Step

Recipe View 30 mins Incorporate Gelatin and Ice Cream: Remove the custard from the heat. Add the softened gelatin and stir until completely dissolved. Immediately add the vanilla ice cream and stir until melted and smooth. Cool the custard completely, stirring occasionally to prevent a skin from forming. (30 minutes)

Image Step 05
05 Step

Recipe View 1 mins Flavor with Vanilla: Stir in the vanilla extract. (1 minute)

Image Step 06
06 Step

Recipe View 5 mins Whip the Cream: In a separate bowl, whip the heavy cream to soft peaks. (5 minutes)

Image Step 07
07 Step

Recipe View 5 mins Fold and Fill: Gently fold 1 1/2 cups of the whipped cream into the cooled custard until just combined. Pour the filling into the prepared pie crust. (5 minutes)

Image Step 08
08 Step

Recipe View 4 hrs Chill and Garnish: Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set completely. Garnish with the remaining whipped cream before serving. (240 minutes)

For an extra-rich flavor, use vanilla bean ice cream.
Be sure to cool the custard completely before folding in the whipped cream; otherwise, it will melt and the filling will be too thin.
If you don't have a double boiler, you can use a heatproof bowl set over a saucepan of simmering water.
For a smoother filling, strain the cooled custard through a fine-mesh sieve before folding in the whipped cream.
Garnish with fresh berries, chocolate shavings, or a dusting of cocoa powder for an elegant presentation.

Kristin Bashirian

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 9 Ratings)
Total Reviews: (5)
  • Selmer Murray

    The instructions were clear and easy to follow. My pie turned out perfectly!

  • Joel Goldner

    I used a graham cracker crust instead of a traditional pie crust, and it worked great.

  • Tyree Effertz

    I added a layer of fresh raspberries to the bottom of the crust before adding the filling. It was delicious!

  • Zelma Davis

    My family loved this pie! It's definitely going into my regular rotation.

  • Floy Emmerich

    This recipe is amazing! The Bavarian cream is so light and airy.

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