Chocolate Bavarian Cream Pie |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
1/4 cup(s) granulated sugar |
1/2 cup(s) graham cracker crumbs |
1 teaspoon(s) cocoa powder |
1/3 cup(s) butter, melted |
8 ounce(s) chocolate, semisweet |
1 envelope(s) unflavored gelatin |
1/4 cup(s) cold water |
3/4 cup(s) sugar |
8 egg yolks |
1 teaspoon(s) vanilla extract |
2 cup(s) milk |
2 cup(s) heavy cream |
Directions:
1. For the crust: Combine the sugar, graham cracker crumbs, cocoa and melted butter and mix well. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Refrigerate.
2. For the filling: melt the chocolate using a double boiler or a stainless steel bowl placed over a kettle of boiling water. Dissolve the gelatin in cold water. Cream together the sugar, egg yolks and vanilla. Heat the milk in a medium saucepan until hot, but not boiling. Slowly pour the milk over the egg mixture in a thin stream, stirring as you go so the eggs don't scramble. Pour the mixture back into the saucepan. Heat over low, stirring with a wooden spoon, until the mixture coats the back of the spoon. Bo not boil. This will take up to 15 minutes, be patient. Stir in the gelatin/water mix and melted chocolate. Stir until smooth. Strain into a bowl and let cool. If you don't mind a few flecks, you don't need to strain it.
3. Whip the heavy cream to a medium peak. Fold 2/3 into the cooled chocolate custard. Save the remaining 1/3 for garnish. We folded carefully for a full 5 minutes and still had a few flecks of cream in the finished pie. Pour the custard into the prepared pie crust. Refrigerate for 2 hours. Decorate with whipped cream and chocolate shavings before serving.
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