Wednesday, January 29, 2020

Chocolate Bavarian Pie


9-inch baked pie shell
2 tsp unflavored gelatine
½ cup milk
2 egg yolks
¼ cup sugar
dash of salt
1 tsp vanilla extract
¾ cup grated sweet chocolate
2 cups heavy cream
chocolate curls for garnish


  1. Prepare and bake pie shell (See "Pefect Pastry" for recipe.) Allow to cool completely before filling

  2. Sprinkle gelatine over ¼ cup water. Let stand 5 minutes to soften.

  3. In top of double boiler (or in a heavy saucepan - watched carefully) heat milk until film forms over surface.

  4. In small bowl, with beater, beat egg yolks, sugar, salt and ½ tsp vanilla until thick and creamy

  5. Beat a small amount of hot milk into egg mixture. Stir egg mixture quickly into remaining hot hot milk in top of double boiler

  6. Over boiling water (or in heavy saucepan), cook, stirring continuously, about five minutes or until mixture coats a metal spoon

  7. Stir in gelatine and grated chocolate. Continue cooking 3 minutes or until chocolate is melted.

  8. Remove from heat, cover surface with waxed paper or plastic wrap and refrigerate until chilled

  9. In medium bowl, whip cream with remaining vanilla

  10. Fold half of cream into chocolate mixture and pour into pie shell. Top with remaining whipped cream and garnish with chocolate curls. Chill before serving.


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