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
PEPPERMINT BAVARIAN
Refreshing! This cool and creamy gelatin dessert gets its icy-fresh flavor from peppermint.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h50m
Yield 8
Number Of Ingredients 10
Steps:
- Sprinkle gelatin on cold water to soften.
- Mix eggs, 1/4 cup sugar, the candies and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat 7 to 10 minutes, stirring constantly, until mixture thickens and just begins to boil; remove from heat.
- Stir in softened gelatin until dissolved. Place saucepan in ice and water about 15 minutes or in refrigerator about 30 minutes, stirring occasionally, until mixture mounds when dropped from spoon. (If mixture is too thick, place saucepan in warm water; stir mixture until smooth. Refrigerate about 10 minutes or until mixture mounds when dropped from spoon.)
- Beat whipping cream and 3 tablespoons sugar in chilled medium bowl with electric mixer on high until stiff. Fold gelatin mixture into whipped cream. Gently fold in a few drops food color just until streaked with color. Pour into 4-quart mold. Cover and refrigerate 5 hours or until set. Quickly dip mold into hot water; unmold on serving plate. Immediately refrigerate any remaining bavarian after serving.
Nutrition Facts : Calories 200, Carbohydrate 18 g, Cholesterol 115 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 125 mg
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
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