Best Chocolate Bavarian Cream Pie Recipes

CHOCOLATE BAVARIAN CREAM PIE image

Yield 8-12 servings

Number Of Ingredients 15

Crust:
1 1/4 c. chocolate cookie crumbs (e.g., Nabisco Famous Chocolate Wafers)
1/4 c. granulated sugar
1/4 c. soft butter
Filling:
1 c. milk
1/2 c. granulated sugar
3 slightly beaten egg yolks
1/4 t. salt
1/4 c. cold water
1 T. gelatin
1 t. vanilla
3 stiffly beaten egg whites
1 c. heavy cream, whipped
Semi-sweet chocolate for grating on top of pie

Steps:

For Crust: Crumble chocolate wafers into the bowl of a food processor. Add the sugar to the crumbs. Cut the butter into bits and add to the crumb mixture. Process by pulsing the crumbs until the ingredients are evenly mixed. Press into a 9" pie pan across the bottom and up the sides. For Filling: In a heavy saucepan, heat milk to scalding. Mix beaten yolks with sugar and salt in a heatproof bowl. Add hot milk gradually to the yolk mixture to prevent 'cooking' the eggs. Place bowl over hot water and cook, stirring constantly, until a custard is formed and coats the back of a spoon. Remove from heat and let cool. Meanwhile, sprinkle gelatin on cold water and let stand for 3 minutes. Add gelatin to warm custard and stir until dissolved. Cool until thickened. Add vanilla and mix well. Refrigerate for 20-30 minutes until thickened. Add beaten egg whites and whipped cream by folding into the custard mixture. Pour into chocolate crust, heaping the filling slightly. Grate semi-sweet chocolate on top of pie. Chill until firm, about 2-3 hours.

Chocolate Bavarian Cream Pie image

Provided by internetnut

Categories Pie

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 cups chocolate wafer cookies, crushed
1/2 cup butter, melted
1 tablespoon gelatin
1/4 cup cold water
3 egg yolks, slightly beaten
1/2 cup sugar
1/4 teaspoon salt
1 cup milk, scalded
3 egg whites, stiffly beaten
1 cup whipping cream, whipped

Steps:

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.

Nutrition Facts : Calories 521.4, Fat 37.5, SaturatedFat 21.7, Cholesterol 195.7, Sodium 436.8, Carbohydrate 40.3, Fiber 0.9, Sugar 25.2, Protein 8.2