This elegant Holiday Bavarian Pie features a delicate custard base infused with a hint of rum, stabilized with gelatin and folded with fluffy egg whites and whipped cream. The result is a dessert that is simultaneously rich and airy, with a smooth, mousse-like texture that sets beautifully in a baked pie shell. It is an ideal centerpiece for holiday gatherings or special dinner parties, offering a sophisticated alternative to heavy chocolate or fruit pies. The subtle nutmeg garnish adds warmth, while the optional shaved chocolate or grenadine drizzle provides a festive visual touch. Make it a day ahead to allow the layers to set properly, ensuring clean slices and optimal flavor development.
Holiday Bavarian Pie
Description
This elegant Holiday Bavarian Pie features a delicate custard base infused with a hint of rum, stabilized with gelatin and folded with fluffy egg whites and whipped cream. The result is a dessert that is simultaneously rich and airy, with a smooth, mousse-like texture that sets beautifully in a baked pie shell. It is an ideal centerpiece for holiday gatherings or special dinner parties, offering a sophisticated alternative to heavy chocolate or fruit pies. Make it a day ahead to allow the layers to set properly, ensuring clean slices and optimal flavor development.Ingredients
Directions
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In a small bowl, combine the gelatin, 1/4 cup sugar, and salt. Let stand for a few minutes to soften the gelatin.
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Place egg yolks in the top of a double boiler (or a heatproof bowl set over a pot of simmering water). Beat lightly.
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Stir in the milk and the gelatin mixture. Cook over hot, not boiling, water, stirring constantly until the custard thickens enough to coat the back of a spoon.
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Remove from heat and stir in the rum.
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Refrigerate the custard mixture, stirring occasionally, until it begins to mound when dropped from a spoon but is not yet set.
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Once the custard has thickened slightly, beat it briefly until smooth.
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In a clean, dry medium bowl, beat the egg whites until they form fairly stiff peaks.
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Gradually add the remaining 1/4 cup sugar to the egg whites while beating, continuing until stiff, glossy peaks form.
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Gently fold the thickened custard into the egg whites, followed by the first 1/2 cup of whipped cream. Mix carefully until just combined.
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Pour the mixture into the baked pie shell. Sprinkle the top with grated nutmeg.
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Refrigerate the pie until completely set, at least 4 hours or overnight.
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Just before serving, top the set pie with the remaining 1/2 cup of whipped cream.
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Garnish with shaved chocolate or drizzle with grenadine syrup, if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 583.4kcal
- % Daily Value *
- Total Fat 29.3g46%
- Saturated Fat 15.4g77%
- Cholesterol 67.5mg23%
- Sodium 824.9mg35%
- Total Carbohydrate 50.9g17%
- Dietary Fiber 0.8g4%
- Sugars 35.8g
- Protein 30.3g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Ahead:
Garnish Options:
Alcohol Substitution:
Pie Shell:
