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.
Vanilla Bavarian Cream Pie
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING8 People
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VIEWS27
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
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Carbohydrate31 g
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Cholesterol137 mg
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Fiber0 g
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Protein7 g
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Saturated Fat17 g
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Sodium174 mg
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Sugar20 g
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Fat31 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
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)
02
Step
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)
03
Step
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)
04
Step
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)
05
Step
1 mins
Flavor with Vanilla: Stir in the vanilla extract. (1 minute)
06
Step
5 mins
Whip the Cream: In a separate bowl, whip the heavy cream to soft peaks. (5 minutes)
07
Step
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)
08
Step
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)
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RECIPE REVIEWS
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Please Rate
Selmer Murray
May 28, 2025The instructions were clear and easy to follow. My pie turned out perfectly!
Joel Goldner
Apr 19, 2025I used a graham cracker crust instead of a traditional pie crust, and it worked great.
Tyree Effertz
Apr 13, 2025I added a layer of fresh raspberries to the bottom of the crust before adding the filling. It was delicious!
Zelma Davis
Mar 26, 2025My family loved this pie! It's definitely going into my regular rotation.
Floy Emmerich
Feb 18, 2025This recipe is amazing! The Bavarian cream is so light and airy.