CHOCOLATE BAVARIAN CREAM PIE
I have not tried this recipe. I got this recipe from recipezaar message board. The recipe was posted by Meryl.
Provided by internetnut
Categories Pie
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix crushed wafers and butter together and pat into a buttered 8 x 11-inch cake pan. Chill.
- Soften gelatin in cold water and set aside. In top of double boiler
- combine eg yolks, sugar, salt, and milk. Add custard to gelatin mixture and cool. Fold stiffly beaten egg whites, whipped cream, and vanilla into gelatin-custard mixture. Pour into crust.
- May be garnished with additional cookie crumbs. Chill for several hours before serving.
Nutrition Facts : Calories 521.4, Fat 37.5, SaturatedFat 21.7, Cholesterol 195.7, Sodium 436.8, Carbohydrate 40.3, Fiber 0.9, Sugar 25.2, Protein 8.2
BAVARIAN CREAM
Provided by Michael Symon : Food Network
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
- Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
- Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
- Place bowl in ice bath and stir until at room temperature.
- Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.
CHOCOLATE BAVARIAN CREAM PIE
Steps:
- For Crust: Crumble chocolate wafers into the bowl of a food processor. Add the sugar to the crumbs. Cut the butter into bits and add to the crumb mixture. Process by pulsing the crumbs until the ingredients are evenly mixed. Press into a 9" pie pan across the bottom and up the sides. For Filling: In a heavy saucepan, heat milk to scalding. Mix beaten yolks with sugar and salt in a heatproof bowl. Add hot milk gradually to the yolk mixture to prevent 'cooking' the eggs. Place bowl over hot water and cook, stirring constantly, until a custard is formed and coats the back of a spoon. Remove from heat and let cool. Meanwhile, sprinkle gelatin on cold water and let stand for 3 minutes. Add gelatin to warm custard and stir until dissolved. Cool until thickened. Add vanilla and mix well. Refrigerate for 20-30 minutes until thickened. Add beaten egg whites and whipped cream by folding into the custard mixture. Pour into chocolate crust, heaping the filling slightly. Grate semi-sweet chocolate on top of pie. Chill until firm, about 2-3 hours.
TRIPLE CHOCOLATE BOSTON CREAM PIE
This triple chocolate Boston cream pie starts with a fudgy chocolate cake that tastes even better the next day. It's filled with a luscious chocolate custard and topped with shiny chocolate ganache. Traditional Boston cream pie may be the official state dessert of Massachusetts, but this chocolate twist has become the official dessert of my apartment.
Provided by Samantha Seneviratne
Categories dessert
Time 4h10m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter an 8-by-2-inch round cake pan and line it with parchment.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. In a large bowl, whisk together the sugar, melted butter and eggs. Alternate whisking the flour mixture and the buttermilk and coffee into the sugar and egg mixture, starting and ending with the flour mixture. Transfer the batter to the prepared pan.
- Bake until a toothpick inserted into the center comes out with moist crumbs attached, about 40 minutes. Transfer to a rack to cool for 20 minutes, then flip the cake out onto the rack to cool completely, about 1 hour.
- For the custard: Put the chocolate and butter in a medium bowl and set a fine-mesh sieve over it. In another medium bowl, whisk the sugar, cornstarch, salt and egg yolks together until smooth.
- Bring the milk and the cocoa powder to a simmer in a small pot. While whisking, add about 1/4 cup of the hot milk mixture to the yolk mixture. Repeat this process until the two are completely combined. Return the mixture to the pot and heat over medium while stirring constantly. Bring the custard to a boil and cook, whisking constantly, for 1 to 2 minutes. Immediately pour the custard through the sieve into the bowl with the chocolate. After the butter and chocolate have melted, whisk until smooth. Cover with a piece of plastic wrap, making sure the plastic touches the surface of the custard, and chill until completely cold, about 1 hour.
- For the glaze: Put the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan and pour it over the chocolate. Let the mixture stand until smooth and then whisk it to combine. Whisk in the salt. Chill the glaze, stirring occasionally, until it is thick enough to spread over the top of the cake, 20 to 30 minutes.
- To assemble the cake, cut it in half crosswise. Spread the chocolate custard evenly over the bottom half, and replace the top half. Spread the glaze evenly over the top.
PEPPERMINT BAVARIAN CREAM PIE
Perfect combination of chocolate and mint in a beautiful presentation for Christmas.
Provided by dkboyd
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 9h10m
Yield 8
Number Of Ingredients 14
Steps:
- Stir crushed chocolate wafer crumbs, 1/4 cup white sugar, and softened butter together in a bowl. Press into an 8-inch pie plate. Refrigerate until set, at least 15 minutes.
- Pour water into a bowl and sprinkle gelatin over the top; let sit until gelatin softens, 5 to 10 minutes.
- Heat milk in a saucepan over medium heat until bubbling. Beat egg yolks and 1/2 cup white sugar together in a bowl. Pour hot milk into egg yolk mixture in a steady stream, whisking constantly. Return egg mixture to saucepan over medium heat and cook, stirring constantly, until mixture thickens slightly, about 4 minutes. Remove from heat.
- Stir gelatin mixture into egg-yolk mixture until gelatin melts and custard is well-combined; cool to room temperature. Stir in peppermint extract and vanilla extract.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Beat heavy cream in a chilled glass or metal bowl until medium-soft peaks form. Fold egg whites and whipped cream into custard. Pour custard into prepared crust. Sprinkle with crushed peppermint candy and grated chocolate. Chill pie in the refrigerator until set, 8 hours to overnight.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 57.2 g, Cholesterol 135.8 mg, Fat 22.6 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 12.7 g, Sodium 221.9 mg, Sugar 40 g
CREAMY CHOCOLATE-BANANA PIE
You can make almost any dessert more awesome with chocolate. In this cream pie, fresh banana and chocolate make a truly irresistible combo. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in the top of a double boiler or a metal bowl over simmering water, mix 2/3 cup sugar, flour and gelatin. Whisk in half-and-half and egg yolks; cook, whisking constantly, until temperature reaches 160° and mixture is thick enough to coat a metal spoon. Remove from heat; whisk in sour cream and extracts. Transfer 3/4 cup mixture to a small bowl; stir in melted chocolate until blended. Refrigerate both mixtures until set but not firm, about 30 minutes., Spread chocolate mixture evenly over crust. Fold bananas into nonchocolate mixture; spread over chocolate layer. Refrigerate until firm, about 2 hours., Beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over top; if desired, sprinkle with shaved chocolate.
Nutrition Facts : Calories 562 calories, Fat 30g fat (19g saturated fat), Cholesterol 159mg cholesterol, Sodium 201mg sodium, Carbohydrate 61g carbohydrate (33g sugars, Fiber 3g fiber), Protein 11g protein.
CHOCOLATE BAVARIAN PIE
A light and delicious dessert which I found in a magazine, but have changed to suit the family. I make it with dark chocolate, but it can be made with milk chocolate as well. Also if using dark chocolate it does not matter if you use white and pink marshmallows together.
Provided by Tisme
Categories Pie
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Grease the base of a 20cm springform cake pan. Place biscuits in food processor and process to fine crumbs. Add melted butter and process to combine. Press crumbed mixture into base of pan and refrigerate for 30 minutes or until firm.
- Combine milk, marshmallows and chocolate in heatproof bowl. Place mixture over a saucepan of simmering water. Stir mixture until smooth. Remove bowl from pan.
- (Or if you are careful you can use the microwave on low for step 2 ).
- Combine gelatine and 1 tablespoon of cold water in heatproof cup. Stand cup in simmering water and stir until gelatine completely dissolved, stir the gelatine into chocolate mixture, cool mixture for 30 minutes.
- (When mixture is cool). Gently fold through whipped cream into chocolate mixture, when blended pour over biscuit base. Cover and refrigerate for 4 hours or until set.
- Spread extra cream over pie and top with shaved chocolate to serve.
Nutrition Facts : Calories 480.9, Fat 47, SaturatedFat 29.3, Cholesterol 109.3, Sodium 102.6, Carbohydrate 20.9, Fiber 4.8, Sugar 7.5, Protein 5.8
VANILLA BAVARIAN CREAM PIE
This pie is a delicate taste treat delight! Also good served with sliced strawberries.
Provided by ETHELMERTZ
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Soften gelatin in cold water. Scald the milk.
- In a mixing bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly.
- Cook custard in double boiler over hot water until it thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly.
- Add vanilla. Whip the cream, and fold 1 1/2 cups into cooled custard. Pour filling into pie shell, and refrigerate until set. Garnish with remaining whipped cream.
Nutrition Facts : Calories 420.8 calories, Carbohydrate 30.8 g, Cholesterol 137.1 mg, Fat 30.7 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 17.2 g, Sodium 173.9 mg, Sugar 19.7 g
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