Bavarian Chocolate Pie
June 6, 2012
Getting tired of the same old chocolate cake that you serve at a dinner party? It’s about time you widened your horizons with regard to your delicacy range. This recipe you are about to learn will teach you how to whip up your own homemade Bavarian chocolate pie in a jiffy.
Just so you know, Bavarian cream is a cold dessert made out of egg custard that was stiffened with the use of gelatin. It is combined with whipped cream, and then set in a mold. It can also be used as a delectable filling for pastries, cakes, and more.
Fun fact, it has been said that Bavarian cream is traced back to a time in which French chefs were working for the Bavarian rulers and learned a similar recipe. When they got back to France, they continued making it, calling it Crème Bavaroise (Bavarian Cream).
So, ditch the old-school regular chocolate cakes. Make your own homemade Bavarian chocolate pie, and surprise your guests and family members with your expertise.
| Bavarian Chocolate Pie • 9-inch baked pie crust, or crumb crust • 1 envelope unflavored gelatin • 1 2/3 cups milk, divided • 2/3 cup sugar • 1/3 cup cocoa • 2 tablespoons butter or margarine • 3/4 teaspoon vanilla • 1/2 cup chilled whipping cream In medium saucepan sprinkle gelatin over 1 cup milk; allow to stand 2 minutes to soften. Stir together sugar and cocoa; add to mixture in saucepan. Cook over low heat, stirring constantly until mixture boils. Remove from heat; add butter, stirring until melted. Blend in remaining 2/3 cup milk and vanilla. Cool; chill, stirring occasionally, until mixture begins to set. Beat whipping cream until stiff; carefully fold into chocolate mixture. Pour into pie crust and chill. |
Enjoy! 🙂
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