Include in Print View:

Holiday Bavarian Pie

Holiday Bavarian Pie recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 583.4
Dietary: Vegetarian
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
  • 1 baked 9-inch pie shell
  • 1 package unflavored gelatin
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 3 large egg yolks
  • 1 1/4 cups milk
  • 2 tablespoons rum
  • 3 large egg whites
  • 1/4 cup sugar
  • 1/2 cup heavy cream, whipped
  • 1/2 cup heavy cream, whipped
  • 1 teaspoon grated nutmeg
Directions
  1. 1
    In a small bowl, combine the gelatin, 1/4 cup sugar, and salt. Let stand for a few minutes to soften the gelatin.
  2. 2
    Place egg yolks in the top of a double boiler (or a heatproof bowl set over a pot of simmering water). Beat lightly.
  3. 3
    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.
  4. 4
    Remove from heat and stir in the rum.
  5. 5
    Refrigerate the custard mixture, stirring occasionally, until it begins to mound when dropped from a spoon but is not yet set.
  6. 6
    Once the custard has thickened slightly, beat it briefly until smooth.
  7. 7
    In a clean, dry medium bowl, beat the egg whites until they form fairly stiff peaks.
  8. 8
    Gradually add the remaining 1/4 cup sugar to the egg whites while beating, continuing until stiff, glossy peaks form.
  9. 9
    Gently fold the thickened custard into the egg whites, followed by the first 1/2 cup of whipped cream. Mix carefully until just combined.
  10. 10
    Pour the mixture into the baked pie shell. Sprinkle the top with grated nutmeg.
  11. 11
    Refrigerate the pie until completely set, at least 4 hours or overnight.
  12. 12
    Just before serving, top the set pie with the remaining 1/2 cup of whipped cream.
  13. 13
    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:

Keywords: bavarian cream, pie, rum, custard, gelatin, holiday dessert, whipped cream, egg whites, no-bake filling, make-ahead, light dessert, party food, christmas, thanksgiving, vanilla, nutmeg, shaved chocolate, grenadine, classic recipe, dessert pie
Read it online: https://www.chefs-mate.com/recipe/holiday-bavarian-pie/