Bavarian Cream Pie

Bavarian Cream Pie

Bavarian Cream Pie is a delightful and creamy dessert that combines a light and airy Bavarian cream with a buttery pie crust. This elegant dessert is often garnished with fresh fruits or a berry sauce, making it perfect for special occasions or a luxurious after-dinner treat.

Ingredients###
For the Crust:
– 1 1/4 cups all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, cold and cut into cubes
– 3-4 tablespoons ice water

For the Bavarian Cream Filling:
– 1 tablespoon (1 envelope) unflavored gelatin
– 1/4 cup cold water
– 2/3 cup granulated sugar
– 4 large egg yolks
– 1 1/4 cups whole milk
– 1 teaspoon vanilla extract
– 1 1/4 cups heavy cream, chilled

For Garnish (optional):
– Fresh berries
– Mint leaves
– Berry sauce

Instructions###
To Prepare the Crust:
1. In a large mixing bowl, whisk together the flour and salt.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together.
4. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
5. Preheat the oven to 375°F (190°C).
6. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish.
7. Transfer the dough to the pie dish and trim the edges. Prick the bottom and sides with a fork.
8. Bake for about 15-20 minutes or until the crust is golden brown. Set aside to cool completely.

To Prepare the Bavarian Cream Filling:
1. Sprinkle the gelatin over the cold water in a small bowl and let it sit for about 5 minutes to bloom.
2. In a medium saucepan, whisk together the sugar and egg yolks until pale and thick.
3. In a separate saucepan, heat the milk until it just begins to simmer. Gradually whisk the hot milk into the egg yolk mixture.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened, about 5 minutes. Do not let it boil.
5. Remove from heat and stir in the bloomed gelatin until fully dissolved. Stir in the vanilla extract.
6. Allow the mixture to cool to room temperature, stirring occasionally.
7. While the mixture is cooling, whip the heavy cream to soft peaks.
8. Gently fold the whipped cream into the cooled custard mixture until well combined.

To Assemble the Pie:
1. Pour the Bavarian cream filling into the prepared pie crust.
2. Smooth the top with a spatula.
3. Refrigerate the pie for at least 4 hours, or until fully set.

To Serve:
1. Garnish with fresh berries, mint leaves, or berry sauce if desired.
2. Slice and enjoy your delicious Bavarian Cream Pie!