Posted By Ingrid Turner on Nov 27, 2013 in Eastern European Food, Ethnic Foods, Featured, German Food Recipes, How To Cook | 0 comments

November 27th is National Bavarian Cream Pie Day, and it’s gonna be sweet with this Bavarian Cream Pie recipe.

Bavarian cream can be used as a pie filling, as a soufflé or a Charlotte Russe, which is lined with lady fingers.

Chef Marie-Antoine Carême is often credited with inventing this dessert, named in the early 19th century.

photo right: Chef Marie-Antoine Carême

This recipe is for a plain Bavarian cream pie, using a made-ahead pie crust, lady fingers or wafers of your choice.

In this recipe, simple & easy to assemble lady fingers will line a spring form pan, which has been very lightly oiled. Then, the lady fingers line the bottom & sides to hold this creamy filling.

How to Make Bavarian Cream Pie:

Type: Pie Recipe

Serve with: coffee, tea or milk
Prep Time: 30 min
Cook Time: 15 – 20 min
Chill Time: 6 – 10 hrs
Yields: 8 – 10 servings in a 1 3/4 qt spring form pan

Ingredients:

1 1/4 tsp lime zest – grated
1/2 cup fresh lime juice – cold
2 1/2 tsp unflavored gelatin
1 1/4 cups whole milk
6 egg yolks
6 egg whites
1/2 cup + 1 tbsp sugar
1 cup heavy cream

Instructions:

In a bowl, combine grated lime zest & lime juice.
On top, sprinkle unflavored gelatin, and allow to stand for 5 – 6 min.
In a sauce pan, heat milk.
In a separate mixing bowl, mix egg yolks & sugar until they are barely combined, setting aside the egg whites into a large bowl.
Slowly add & whisk the hot milk into the egg yolks, and transfer back to sauce pan.
Cook very gently on low heat until the mixture has thickened enough to coat the back of a spoon, and gets up to a temperature of 175 degrees F.
Immediately, pour the hot mixture over gelatin mixture & continually stir until the gelatin mixture is entirely dissolved.
Strain into a large bowl, setting bowl in an even larger bowl or container.
Keep stirring mixture until it has completely cooled off, and has slightly thickened.
In a large bowl, beat 4 of the egg whites on medium speed until soft peaks are formed, and gradually add in 1/2 cup + 1 tbsp sugar.
Increase speed & beat until stiff, but not dry peaks, are formed.
Whisk egg whites into mixture, and beat rest of egg whites.
Gently fold them into the custard mixture.
Beat heavy cream until soft peaks form, and gently fold cream into custard mixture.
Pour custard mixture into lady finger lined spring form pan, and refrigerate for 6 – 10 hrs.
Loosen spring form clip & remove rim, exposing lady finger edging.