Chocolate Bavarian Pie…a smooth chocolate taste with a crunchy graham cracker crust. Amazing ! This pie is cool, smooth and luscious. But that’s what happens when you mix cream with chocolate.
Chocolate Bavarian Pie
I chose to make a homemade graham cracker crust for the crunch factor when I made this pie, it was delicious with the smooth chocolate filling. You can also make this using a 9 inch baked pie crust. This was a very easy recipe, I made the graham cracker crust first and let it cool. The Bavarian filling was simple to put together. The longest time period in the recipe was waiting for the cooked chocolate filling to set up into a…” mounds when dropped from a spoon” consistency before adding the whipped cream.
The recipe starts with a saucepan. Place one cup of milk into a medium size saucepan. Sprinkle one envelope of unflavored gelatin over the milk. If your not familiar with unflavored gelatin you can find it in any grocery store in the baking section. It is flavorless and colorless so it doesn’t affect the taste or color of your recipe. It’s used in this recipe to”gel” the chocolate filling. I’ve always used Knox unflavored Gelatin but you can use any brand you like. Let the two ingredients sit in the pan together several minutes until the gelatin softens.
Stir 2/3 cup of white sugar and 6 Tablespoons cocoa together in a medium bowl.
Add the cocoa / sugar mixture to the pan with the milk and gelatin. Add one Tablespoon of corn syrup to the pan as well.
Cook the mixture over medium heat , stirring constantly until it starts to boil. After it starts to boil, remove it from the heat.
Add two Tablespoons of butter to the chocolate mixture in the pan. Stir until it melts.
Stir in the remaining 3/4 cup milk and 3/4 Teaspoon vanilla.
Pour the mixture into a large bowl. Let it cool down on the counter, then refrigerate the mixture until it’s almost set. What does almost set mean? When the chocolate mounds slightly when you scoop it. The best example I can give you of what “mounded slightly” looks like is…If you’ve ever made instant pudding and put it in the fridge to firm up you know that you can scoop out a definite firm scoop of pudding that holds it’s shape when it’s ready to eat. You don’t want the chocolate mixture for this pie to do that, you just want it to mound slightly. The chocolate will not be a liquid and it won’t be set, it’ll be a very soft mixture that will just mound slightly. The next step in the recipe is to add whipped cream and beat the chocolate mixture and cream together. Having the chocolate in a “mounds slightly ” form is essential so the whipped cream and chocolate mix together perfectly without any lumps.
Beat the whipping cream in a small bowl on high speed until stiff, set it aside for the moment.. Beat the chocolate mixture that has been refrigerated to a “mounds slightly” form on medium speed until it’s smooth. With the mixture on low speed add the whipped cream to the chocolate mixture, beating the two together until well blended. (Look at the texture of the chocolate in this picture to get an idea of what it should be. It’s not thin , but it’s not set either.)
Look at that chocolate/whipped cream mixture. It tastes just a s good as it looks.
Pour the mixture into a prepared crust. I used the graham cracker crust because I wanted the contrast between the smooth creamy chocolate filling and the slightly crunchy graham cracker crust. Refrigerate the pie for at least 3 hours for it to set up properly. Refrigerate any leftovers covered in the fridge.
Chocolate Bavarian Pie has an amazing chocolate flavor. But like I said, that’s what happens when you mix chocolate with cream. You can make Chocolate Bavarian Pie using little premade tarts or layer the filling in parfait glasses with whipped cream..You can make this a frozen treat by simply putting the finished pie in the freezer for 4 – 6 hours or overnight. Take it out of the freezer and let sit 10 to 15 minutes before cutting. Whatever form you choose to serve it in, this is one luscious treat you will LOVE!! Enjoy!
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Chocolate Bavarian Pie
Chocolate Bavarian Pie...a smooth chocolate taste with a crunchy graham cracker crust. Amazing ! This pie is cool, smooth and luscious. But that's what happens when you mix cream with chocolate.
Servings: 8
Ingredients
- 1 envelope unflavored gelatin
- 1-3/4 cups milk
- 2/3 cup sugar
- 6 tablespoons cocoa
- 1 tablespoon light corn syrup
- 2 tablespoons butter
- 3/4 teaspoon vanilla extract
- 1 cup whipping cream
- One 9-inch pie crust or crumb crust
Instructions
- 1. Sprinkle gelatin over 1 cup milk in medium saucepan; let stand several minutes to soften.
- 2. Stir together sugar and cocoa; add to milk mixture. Add corn syrup. Cook, stirring constantly, until mixture boils. Remove from heat. Add butter; stir until melted. Stir in remaining 3/4 cup milk and vanilla. Pour into large bowl. Cool; refrigerate until almost set.
- 3. Beat whipping cream in small bowl on high speed until stiff. Beat the chocolate mixture on medium speed until smooth. On low speed, add whipped cream to the chocolate mixture, beating just until blended. Pour into prepared crust; refrigerate until set, at least 3 hours. Cover and refrigerate any leftover pie
Video
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Looking for more pie recipes, try these from other bloggers...French Silk Pie...Peanut Butter Chocolate Mousse Pie
Wow that pie looks delish! Big Q here..after the chocolate mixture cools in the fridge..are you wanting it removed from the fridge and mixed up a second time?…before adding the whipped-up topping to the chocolate? Thank you. Your recipes are delicious!
HI Lisa! Yes you will beat the chocolate just a little bit until it’s smooth, then you will whip the cream to stiff peaks and use the mixer again ( with the mixer on low)to beat the whipped cream and chocolate together, but only until just incorporated. Let me know if you make it, I’d love to hear what you think!
This pie looks and sounds amazing, Mary! I think this would be great to serve at Easter dinner this year! Thanks so much for sharing your recipe!
Cheers, Debi @ Life Currents
http://lifecurrents.dw2.net/salted-caramel-coffee-truffles-and-a-giveaway/
This is one of my favorite recipes! The chocolate and the cream together…sooooo very good! Thank you Debi!
I made this last Thanksgiving! The family loved it so much that they requested it again! I have a feeling this will be part of the family Thanksgiving tradition!
Thank you! 🙂
I loved this pie Naomi! So happy your family loved it too!
This is so chocolatey and fluffy. The crust is great, too. Everything about this pie seriously ROCKS. Thanks for the recipe.
Thank you Mike.
SO silky – just perfect. I love how easy you make this recipe! I think I want to make it for the New Year!
Thank you Marisa!
Yum! What delicious flavors! Will be whipping this one up for sure!
THat looks amazing. What a decadent treat for the holidays. I’m sure everyone will love this.
Thank you Debra!
Absolutely perfect! I can’t wait to make this pie for my family this Christmas. It is sure to please any crowd.
Wow!! This pie looks absolutely scrumptious! I haven’t had Bavarian cream pie in forever. I can’t wait to try your recipe!
This Pie looks so creamy and airy! It would make the perfect dessert for the Holidays!
YUM! This pie looks fantastic, especially since chocolate is involved! Great desert for the Holidays!
Thank you Juli
WOW this pie looks so luscious and creamy! Can’t wait to try this recipe!
Luscious doesn’t begin to describe the heavenly amalgam of this pie. I would very selfishly devour the entire thing myself.
Everyone at our food bank worker lunch gave this pie a big thumbs up today. Not a crumb or lick of chocolate was left!
Thank you for a delicious pie that I will make again, perhaps for Thanksgiving.
Wonderful Martha! I loved everything about this pie. Thank you for coming back to comment!
Bunny, could Dutch chocolate (purchased at Costco) be used instead of cocoa?
Diana
Honey I didn’t have the answer to that one so I went and looked for an article about it. Here’s an article from Fine Cooking that tells you the different between the two..https://www.finecooking.com/article/cocoa-powder-regular-vs-dutch . Here’s another article..https://www.thekitchn.com/whats-the-difference-between-regular-and-dutch-cocoa-powder-word-of-mouth-215304
Hi, Being as I don’t have corn syrup, could I use Maple syrup instead?
No Marie, that’s not going to work, it has to be corn syrup.