Rich Bavarian Cream Pie Recipe
If you plan to cook an out of the ordinary Dessert, then you should probably go for this Rich Bavarian Cream Pie. This compelling Rich Bavarian Cream Pie is the Dessert of choice for a winning meal. A delicious Rich Bavarian Cream Pie gets its taste from Milk Product. Whether you are an amateur cook or a professional chef, I recommend the Rich Bavarian Cream Pie for the sheer joy of cooking it.
Ingredients
Pastry for 9-inch baked pie shell or Baked Graham-Cracker Crumb Crust for 9-inch pie shell
1 1/4 cups milk
1/8 teaspoon salt
3 eggs, separated, at room temperature
Sugar
1 envelope unflavored gelatin
1 teaspoon vanilla extract
1 cup heavy or whipping cream
1/4 teaspoon ground nutmeg
Shaved unsweetened chocolate for garnish
Directions
1. Prepare 9-inch baked pie shell as directed; cool.
2. Meanwhile, in heavy 1-quart saucepan, beat milk, salt, egg yolks, and 1/4 cup sugar until well mixed. Sprinkle gelatin evenly over mixture; let stand 1 minute to soften gelatin slightly. Cook over medium-low heat, stirring constantly, until mixture thickens and coats a spoon (do not boil or mixture will curdle). Remove saucepan from heat; stir in vanilla. Refrigerate gelatin mixture, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 40 minutes.
3. In large bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/4 cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks.
4. In small bowl, using same beaters, with mixer at medium speed, beat heavy cream until stiff peaks form. With rubber spatula or wire whisk, gently fold whipped cream and gelatin mixture into egg whites. Spoon mixture into pie shell; sprinkle filling with ground nutmeg. Refrigerate pie about 3 hours or until filling is set.
2. Meanwhile, in heavy 1-quart saucepan, beat milk, salt, egg yolks, and 1/4 cup sugar until well mixed. Sprinkle gelatin evenly over mixture; let stand 1 minute to soften gelatin slightly. Cook over medium-low heat, stirring constantly, until mixture thickens and coats a spoon (do not boil or mixture will curdle). Remove saucepan from heat; stir in vanilla. Refrigerate gelatin mixture, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 40 minutes.
3. In large bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/4 cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks.
4. In small bowl, using same beaters, with mixer at medium speed, beat heavy cream until stiff peaks form. With rubber spatula or wire whisk, gently fold whipped cream and gelatin mixture into egg whites. Spoon mixture into pie shell; sprinkle filling with ground nutmeg. Refrigerate pie about 3 hours or until filling is set.
