Vanilla Bavarian Cream Pie

This Vanilla Bavarian Cream Pie is a heavenly dessert that combines a buttery crust, a rich and creamy Bavarian custard, and a fluffy whipped topping. With a hint of pure vanilla and a golden caramel drizzle, this show-stopping pie is sure to impress anyone with its elegant flavors and silky textures.

Ingredients

• For the Crust:
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/4 teaspoon salt
• For the Bavarian Cream:
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1/2 teaspoon pure vanilla extract
• 3 large egg yolks
• For the Whipped Cream:
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• For the Caramel Sauce (optional):
• 1 cup granulated sugar
• 1/2 cup water

Instructions

Preheat the oven to 350°F (180°C).

In a medium-sized bowl, whisk together flour, sugar, and salt.

Add in the softened butter and mix until it resembles coarse crumbs.

Press the mixture into the bottom and up the sides of a 9-inch springform pan.

Bake for 20 minutes, or until lightly golden.

Let cool completely.

In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and kosher salt.

Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

Remove from heat and stir in the vanilla extract.

Let cool slightly.

In a small bowl, whisk together the egg yolks.

Gradually add a small amount of the warm cream mixture to the egg yolks, whisking constantly to prevent the eggs from scrambling.

Once the egg yolks are warm, gradually pour them into the remaining cream mixture, whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens.

Strain the Bavarian cream into a clean bowl and let cool to room temperature.

Cover and refrigerate for at least 2 hours or overnight.

Once the Bavarian cream is chilled, whip the heavy cream and granulated sugar until stiff peaks form.

To assemble the pie, spread the cooled Bavarian cream into the prepared crust.

Top with the whipped cream.

If desired, make the caramel sauce by combining the granulated sugar and water in a small saucepan.

Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until the caramel turns a deep amber color.

Remove from heat and let cool slightly.

Slice the pie into 5 servings and serve with caramel sauce, if desired.

Notes

Make sure to use high-quality vanilla extract for the best flavor. For the crust, don’t overmix the dough, or it will be tough.

Press the dough into the pan gently, so it doesn’t tear.

Bake the crust until it’s lightly golden; it should still be slightly tender in the center. When cooking the Bavarian cream, be patient and whisk constantly to prevent the eggs from scrambling.

Strain the cream mixture to remove any egg solids for a smooth texture.

Chill the Bavarian cream long enough to allow it to set properly. Whip the heavy cream until it forms stiff peaks, but be careful not to over-whip.

Assemble the pie just before serving to prevent the whipped cream from weeping.

If making the caramel sauce, don’t leave it unattended, as it can burn quickly.

Nutrional Value

• Calories: 460
• Total Fat: 29g
• Saturated Fat: 18g
• Cholesterol: 160mg
• Sodium: 250mg
• Total Carbohydrates: 43g
• Dietary Fiber: 1g
• Sugars: 28g
• Protein: 7g