Chocolate Bavarian Cream Pie

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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

For filling:

  • 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:

For topping:

 

  1. In a small bowl, place water. Pour in gelatin, stir gently to moisten, and let sit to soften.
  2. Bring water to a boil in the bottom of a double boiler or in a pot.
  3. In the top of a double boiler or a metal bowl, whisk together egg yolks, 1/2 cup sugar, and salt.
  4. Slowly drizzle scalded milk into yolk mixture, whisking constantly.
  5. Cook yolk mixture over boiling water until it coats a wooden spoon, about 5 minutes. (It will still be fairly runny.)
  6. Remove from heat and stir in gelatin mixture until gelatin dissolves entirely.
  7. 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.)
  8. While mixture is cooling, spray 2 pie pans with non-stick cooking spray.
  9. 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.
  10. When yolk mixture is cool, stir in vanilla.
  11. 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.
  12. Transfer yolk mixture into a clean, large mixing bowl and stir in a large spoonful of egg whites to lighten it.
  13. Fold in the rest of the egg whites in three additions.
  14. 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.
  15. Fold whipped cream into the egg mixture in 3-4 additions.
  16. Divide batter between pie pans. Shake pans lightly to smooth the tops.
  17. Cover and chill in the refrigerator for at least 3-4 hours or until set.
  18. Just before serving, sprinkle 1 tablespoon wafer crumbs over the tops to decorate.
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