Bavarian Cream Pie
Ingredients
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- 1 1/4 cups all-purpose flour (150g)
- 1 tbsp granulated sugar – for crust (13g)
- 1/2 tsp kosher salt – for crust
- 1/2 cup unsalted butter – cold, cut into small cubes
- 1/4 cup ice water
- 1 1/2 cups whole milk
- 1/2 cup heavy cream – for custard
- 1/2 cup granulated sugar – for custard (100g)
- 1/8 tsp kosher salt – for custard
- 1 vanilla bean – split lengthwise, seeds scraped
- 4 egg yolks – room temperature
- 2 1/2 tsp unflavored powdered gelatin
- 1/4 cup cold water – for blooming gelatin
- 1 cup heavy cream – cold
- berries – for serving
- chocolate shavings – for serving
Instructions
- 1.
Make the crust dough: In a bowl, whisk together the flour, the 1 tbsp sugar (for crust), and the 0.5 tsp salt (for crust). Cut in the cold cubed butter with a pastry cutter or fingertips until pea-sized.
- 2.
Sprinkle in the ice water, tossing until the dough just comes together. Press into a disk, wrap, and chill until firm, 30 minutes.
- 3.
Roll the dough to a 12-inch round. Fit into a 9-inch pie pan, trim, and crimp. Chill 15 minutes. Heat oven to 400°F.
- 4.
Line the crust with parchment and fill with pie weights. Bake 15–17 minutes. Remove weights and parchment; bake until golden, 8–12 minutes more. Cool completely.
- 5.
Bloom the gelatin: Sprinkle the powdered gelatin over the 0.25 cup cold water in a small bowl; let stand 5–10 minutes.
- 6.
Start the custard: In a medium saucepan combine the whole milk, the 0.5 cup heavy cream (for custard), the 0.125 tsp salt (for custard), and the scraped vanilla bean seeds and pod. Heat over medium until steaming and fragrant, 3–5 minutes; do not boil.
- 7.
In a separate bowl, whisk the egg yolks with the 0.5 cup sugar (for custard) until pale and slightly thickened, 1–2 minutes. Slowly whisk in the hot milk mixture to temper.
- 8.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a spatula, until the custard coats the back of the spoon and reaches 170–175°F, 5–8 minutes. Do not let it boil.
- 9.
Remove from heat, discard the vanilla pod, and whisk in the bloomed gelatin until fully dissolved. Strain the custard through a fine-mesh sieve into a clean bowl. Cool, stirring occasionally or over an ice bath, until just warm and slightly thickened, 10–15 minutes.
- 10.
Whip the remaining 1 cup cold heavy cream to soft peaks. Fold it into the cooled custard in two additions until no streaks remain.
- 11.
Pour the Bavarian cream into the cooled pie shell and smooth the top. Refrigerate until set, 4–6 hours or overnight, until the filling jiggles slightly in the center but holds a clean slice.
- 12.
To serve, top with fresh berries or add chocolate shavings (for serving). Slice with a sharp knife and serve chilled.
Bavarian Cream Pie is a silky, vanilla-scented filling that balances airy lightness with a custard’s gentle richness, all cradled in a crisp, buttery pie shell. The texture is sliceable yet delicate, thanks to a crème anglaise base set with gelatin and lifted by softly whipped cream. Its flavor is clean and elegant, letting real vanilla shine, and it pairs naturally with fresh berries or a whisper of chocolate.
Although the name nods to Bavaria, the technique comes from classic French pâtisserie—bavarois or Bavarian cream—codified in the 19th century. American bakers later adapted the molded dessert into a diner- and bakery-style pie by pouring the set cream into a pre-baked pastry crust. Over time, regional shops topped it with chocolate glaze or seasonal fruit, but the heart of the pie remains the same: a refined custard stabilized with gelatin and lightened with cream.