Sugar Free Bavarian Cream Pie Recipes

SUGAR FREE BAVARIAN CREAM PIE

Steps:

• Meringue:.
• Beat egg whites until frothy. Then beat in cream of tartar until peaks form.
• and curl over. Without over beating, blend in each packet of Equal® separately.
• Finally, beat in vanilla. Set meringue aside, and immediately prepare the.
• pudding in a separate bowl.
• Pudding:.
• Stir vanilla into milk. Then beat in pudding mix. Gently and thoroughly. fold.
• the meringue into the pudding. Pour this pie filling into the pie shell, and.
• refrigerate until congealed. Allow two hours.
• Topping (optional):.
• This dessert is plenty rich tasting as is; nevertheless, you may wish to make a little whipping cream. If so, for best results, wait until just before.
• serving the pie to prepare the topping. Beat the whipping cream until it begins to hold its form. Then add an Equal® packet and vanilla, and beat until stiff.
• Top each slice with a small dollop for decoration.

BAVARIAN CREAM

Steps:

• In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
• In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
• Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
• When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.

VANILLA BAVARIAN CREAM PIE

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.

CHOCOLATE BAVARIAN CREAM PIE

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.