Chocolate Bavarian Cream Pie Recipes

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.

Steps:

• Put the 1/4 cup of water in small bowl and sprinkle the gelatin over it.
• Put the egg yolks into a large bowl and whisk lightly to combine. Add the sugar and whisk until smooth.
• Put the milk into a saucepan and bring just to a boil.
• *Gradually whisk the hot milk into the yolks.
• Then return the mixture into the saucepan.
• Cook the custard over medium-low heat, scraping the bottom of the pan constantly with a wooden spoon. Cook the custard sauce until it reaches 165°F.to 170°F on an instant read thermometer(Another test method is to dip a metal spoon into the custard. Run your finger down the middle of the custard, and if the trail stays it's ready).
• Melt the chocolate in a microwave.
• Stir the softened gelatin into the custard, whisking until the gelatin is dissolved.
• Whisk the custard into the chocolate. Pour the mixture into a bowl and allow to cool to room temperature. Place in refrigerator for 20 minutes, stirring every 5 minutes.
• While the custard is chilling, pour cream into a chilled bowl and beat to soft peaks.
• Oil a mold with almond oil.
• Gently fold the cream into the custard and pour into the oiled mold.
• To serve: Unmold the Bavarian cream a short time before serving. Garnish with your choice , or whipped cream, grated chocolate, orange, raspberries or other fruit.
• Note:The servings will vary; depends on th mold that you use. Times do not include chilling. Times are guesstimated.
• *Be very careful when whisking the milk into the yolks. If you put too much hot liquid too quickly into the yolks, you will have scrambled eggs. Just pour in a small amount at first.

Steps:

• Grease the base of a 20cm springform cake pan. Place biscuits in food processor and process to fine crumbs. Add melted butter and process to combine. Press crumbed mixture into base of pan and refrigerate for 30 minutes or until firm.
• Combine milk, marshmallows and chocolate in heatproof bowl. Place mixture over a saucepan of simmering water. Stir mixture until smooth. Remove bowl from pan.
• (Or if you are careful you can use the microwave on low for step 2 ).
• Combine gelatine and 1 tablespoon of cold water in heatproof cup. Stand cup in simmering water and stir until gelatine completely dissolved, stir the gelatine into chocolate mixture, cool mixture for 30 minutes.
• (When mixture is cool). Gently fold through whipped cream into chocolate mixture, when blended pour over biscuit base. Cover and refrigerate for 4 hours or until set.
• Spread extra cream over pie and top with shaved chocolate to serve.

Steps:

• Crust.
• Crush up the package of Chocolate Wafers (Save 1/4 cup crushed wafers for the topping).
• Add the 1/3 cup melted butter to the crushed up Chocolate Wafers.
• Press mixture into the bottom of an 9 x 9 pyrex dish.
• Chill while making the filling.
• Soften gelatin in water.
• Combine egg yolks, sugar and salt, then slowly add scaled milk.
• Cook in a double boiler until the mixture coats a spoon,about 10 minutes stirring occasionally. Do not overcook.
• Add softened gelatin and mix well, then cool the mixture.
• Add the vanilla.
• Fold in the beaten egg whites and whipped cream.
• Pour mixture onto the Chocolate Wafer crust.
• Sprinkle the 1/4 cup of dry Chocolate Wafers over the top.
• Chill throughly.

Steps:

• Stir crushed chocolate wafer crumbs, 1/4 cup white sugar, and softened butter together in a bowl. Press into an 8-inch pie plate. Refrigerate until set, at least 15 minutes.
• Pour water into a bowl and sprinkle gelatin over the top; let sit until gelatin softens, 5 to 10 minutes.
• Heat milk in a saucepan over medium heat until bubbling. Beat egg yolks and 1/2 cup white sugar together in a bowl. Pour hot milk into egg yolk mixture in a steady stream, whisking constantly. Return egg mixture to saucepan over medium heat and cook, stirring constantly, until mixture thickens slightly, about 4 minutes. Remove from heat.
• Stir gelatin mixture into egg-yolk mixture until gelatin melts and custard is well-combined; cool to room temperature. Stir in peppermint extract and vanilla extract.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Beat heavy cream in a chilled glass or metal bowl until medium-soft peaks form. Fold egg whites and whipped cream into custard. Pour custard into prepared crust. Sprinkle with crushed peppermint candy and grated chocolate. Chill pie in the refrigerator until set, 8 hours to overnight.

Steps:

• For Crust: Crumble chocolate wafers into the bowl of a food processor. Add the sugar to the crumbs. Cut the butter into bits and add to the crumb mixture. Process by pulsing the crumbs until the ingredients are evenly mixed. Press into a 9" pie pan across the bottom and up the sides. For Filling: In a heavy saucepan, heat milk to scalding. Mix beaten yolks with sugar and salt in a heatproof bowl. Add hot milk gradually to the yolk mixture to prevent 'cooking' the eggs. Place bowl over hot water and cook, stirring constantly, until a custard is formed and coats the back of a spoon. Remove from heat and let cool. Meanwhile, sprinkle gelatin on cold water and let stand for 3 minutes. Add gelatin to warm custard and stir until dissolved. Cool until thickened. Add vanilla and mix well. Refrigerate for 20-30 minutes until thickened. Add beaten egg whites and whipped cream by folding into the custard mixture. Pour into chocolate crust, heaping the filling slightly. Grate semi-sweet chocolate on top of pie. Chill until firm, about 2-3 hours.