[FHCx332] National Bavarian Cream Pie Day

TODAY IS NATIONAL BAVARIAN CREAM PIE DAY!

We had some experience with a faux bavarian cream, but we wanted a serious undertaking today. Real bavarian cream is a custard, frequently thickened with gelatin. The regular serving of it is to mold it into a frustum shape and served on its own. But once the Americans get their hands on anything… well, then it just becomes another pastry cream to fill stuff with. Like a pie! We grabbed a recipe from AllRecipes and got to work.

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Pie needs a crust!

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Our ingredients.

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Mix up the sugar, cornstarch, and egg in a mixing bowl.

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Add scalded milk and softened gelatin (couple packs of gelatin and cold water)

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AK got inventive to do this double-boiler system. Big pot has hot water, top pot has the custard mixture.

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Take out the custard pot to let it cool, but mix in 3/4 cup of ice cream while it’s still hot.

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Whip up a bunch of whipped cream.

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Use about 3/4 of the whipped cream to fold in to the pie, saving the rest for the top of the pie.

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The pie, before we let it set.

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Topped with the rest of the whipped cream.

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Tada!

It mostly tasted like cream. Next time maybe we’ll add more vanilla or almond flavor just to see what happens.

This is only the beginning of a tri-pie week when we have National Lemon Creme Pie Day on Tuesday and National Pie Day (wrong) on Thursday. But in the meantime, tomorrow is National French Toast Day!

-SPAK

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