Bavarian Ice Cream Pie Food

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.

BAVARIAN CREAM

Steps:

• Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
• Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
• Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
• Place bowl in ice bath and stir until at room temperature.
• Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.

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.

FRUIT BAVARIAN CREAM PIE

Steps:

• 1. In large bowl dissolve gelatin in boiling water. Add ice cubes. Stir for 2 to 3 minutes or until gelatin thickens. Remove any unmelted ice.2. Fold in whipped topping and fruit.3. Refrigerate, if necessary, until mixture mounds when spooned. Spoon in crust. Refrigerate at least 4 hours or until set.4. Garnish as desired. Store in refrigerator.

BAVARIAN BEEF PIE

Steps:

• In a small bowl, combine flour and salt; cut in the shortening until crumbly. Stir in 1 egg yolk and vinegar. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other. Cover and refrigerate for 30 minutes or until easy to handle., Meanwhile, in a small skillet, brown beef in oil. Remove with a slotted spoon; set aside. In the same skillet, saute the potato, onion and apple in butter for 2-3 minutes or until onion is tender. Stir in garlic; cook 1 minute longer. Stir in flour until blended. Add the bouillon, seasonings, beef and 1/2 cup water. Bring to a boil; cook and stir for 2 minutes or until thickened., On a lightly floured surface, roll out larger portion of dough to fit a 7-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Fill with beef mixture. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry., Beat remaining egg yolk and water; brush over pastry. Bake at 375° for 30-35 minutes or until golden brown.

BAVARIAN ICE CREAM PIE

Steps:

• Sprinkle gelatin over cold water and set aside to soften. Whisk together 1/2 cup plus 1 tablespoon sugar and cornstarch in a small bowl. Whisk in the eggs and add the milk.
• Cook in double boiler over simmering water until custard thickens and coats the back of a spoon. Remove from heat. Stir in gelatin until the gelatin melts. Add ice cream while custard is hot. Cool slightly and stir in vanilla.
• When the custard is room temperature, whip the cream until medium-stiff peaks form. Fold whipped cream into the custard. Pour filling into pie crust and refrigerate for several hours or overnight, until set.

BAVARIAN CREAM PIE RECIPE

Steps:

• Cream together, sugar, egg yolks & salt then stir in the hot milk slowly & bring to a boil over low heat stirring constantly. Remove from heat & add the dissolved gelatin, stir and cool , then add vanilla. Set aside till it starts to get real thick & rather lumpy. As it is cooling stir it occasionally. When it has thickened & becomes slightly lumpy beat egg whites and add 2 tbsp. granulated sugar while heating. heat until stiff then add cooked mixture to egg whites, fold in until thoroughly mixed. Have whip cream whipped & ready to fold into the above mixture. Then pour into a baked pie shell. top with semi-sweet chocolate, chipped or shaved. Refrigerate.