This chocolate Bavarian cream pie recipe comes from New Zealand and has been in the family for generations. It’s pretty addictive!
Chocolate Bavarian Cream Pie
Yield: Two 9” pies
- 1 envelope (1/4 oz) unflavored gelatin
- 1/4 cup cold water
- 3 egg yolks, lightly beaten
- 1/2 cup + 1 tablespoon sugar, divided
- 1 cup milk, scalded
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 teaspoon salt
- 3 egg whites
For crumb crust:
- 1 1/4 cups chocolate wafer crumbs
- 1/3 cup butter, melted
- 1 heaping tablespoon chocolate wafer crumbs
- In a small bowl, place water. Pour in gelatin, stir gently to moisten, and let sit to soften.
- Bring water to a boil in the bottom of a double boiler or in a pot.
- In the top of a double boiler or a metal bowl, whisk together egg yolks, 1/2 cup sugar, and salt.
- Slowly drizzle scalded milk into yolk mixture, whisking constantly.
- Cook yolk mixture over boiling water until it coats a wooden spoon, about 5 minutes. (It will still be fairly runny.)
- Remove from heat and stir in gelatin mixture until gelatin dissolves entirely.
- Let sit until it cools to room temperature. (If you’re impatient, you can put it in the refrigerator, but make sure you don’t chill it too far.)
- While mixture is cooling, spray 2 pie pans with non-stick cooking spray.
- In a small bowl, combine 1 1/4 cups chocolate wafer crumbs and melted butter. Press it into pie pans. Cover and chill in refrigerator.
- When yolk mixture is cool, stir in vanilla.
- In the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl with a hand mixer, beat egg whites with 1 tablespoon sugar until they hold stiff peaks.
- Transfer yolk mixture into a clean, large mixing bowl and stir in a large spoonful of egg whites to lighten it.
- Fold in the rest of the egg whites in three additions.
- In the same bowl in which you whipped the egg whites (you don’t need to clean it), beat heavy cream until it holds stiff peaks.
- Fold whipped cream into the egg mixture in 3-4 additions.
- Divide batter between pie pans. Shake pans lightly to smooth the tops.
- Cover and chill in the refrigerator for at least 3-4 hours or until set.
- Just before serving, sprinkle 1 tablespoon wafer crumbs over the tops to decorate.