Rich Bavarian Pie
Nutrition
Calories: 234 kcalCarbohydrates: 25 gProtein: 13 gFat: 20 gSaturated Fat: 11 gCholesterol: 98 mgSodium: 210 mgFiber: 3 gSugar: 15 gVitamin A: 8.35 IUCalcium: 76 mgIron: 10 mg
Ingredients
- 1 whole pie crust
- 1 envelope unflavored gelatin
- 1/8 tsp salt
- ΒΌ cup sugar
- 3 whole eggs seperated
- 1-1/4 cups milk
- 1 tsp vanilla extract
- 1/2 to 1 cup heavy cream whipped
- 1/4 tsp ground nutmeg
- 1 pinch unsweetened baking chocolate shaved unsweetened chocolate for garnish
Instructions
- Prepare piecrust; cool. Into 1-quart saucepan, measure gelatin, salt and 1/4 cup sugar and stir thoroughly until they are well mixed.
- In small bowl with wire whisk, beat egg yolks with milk until mixed, then with spoon, stir into gelatin mixture.
- Cook over medium-low heat, stirring, until mixture is thickened and coats spoon. Remove from heat and stir in vanilla.
- Refrigerate until mixture mounds when dropped from spoon, about 40 minutes. With hand beater, beat the mixture smooth.
- In large bowl with mixer at high speed, beat egg whites into soft peaks: gradually sprinkle in 1/4 cup sugar; beat until sugar is dissolved.
- With rubber spatula, fold whipped cream and gelatin mixture into beaten egg whites.
- Spoon into crust; sprinkle with nutmeg. Chill. To serve, garnish with chocolate shavings.
- RICH BAVARIAN PIE VARIATIONS
- COFFEE: Prepare Rich Bavarian Pie but add 2 tablespoons instant coffee powder to egg whites before beating. Omit whipped cream and shaved chocolate. For topping melt 3/4 cup semisweet-chocolate pieces over hot, not boiling, water; stir in 1/4 cup water until smooth; drizzle over top of pie.
- STRAWBERRY: Prepare pie but fold 1 cup sliced strawberries into filling. Omit chocolate; garnish top of pie with whole strawberries.
- EGGNOG: Prepare pie but omit vanilla extract; add 1/2 teaspoon rum extract and increase ground nutmeg to 1 teaspoon.
- COCONUT: Prepare pie but omit nutmeg; add 1/2 cup flaked or grated fresh coconut with gelatin mixture. If fresh coconut, add 1/4 teaspoon almond extract with vanilla.
- CRANBERRY-TOPPED: Prepare the pie but substitute almond extract for vanilla; use only 1/2 cup heavy cream: omit nutmeg and chocolate. For topping, in 2-quart saucepan over medium heat, cook one 16-ounce can whole-cranberry sauce with 1 tbsp cornstarch until clear and thickened; cool; spread on pie when filling is set.