Bavarian cream pie is of German origin and irrespective of the original cream pies floating around, the Bavarian version came to being in the late 1900s. Whether you keep it traditional or get creative with new flavors, there's no better way to spend the day than enjoying a slice of its silky smooth filling.
You might be thinking of the pie flung around food fights, or those that are used to prank people by throwing a cream-rich pie on their unsuspecting faces. The Bavarian cream pie is not exactly that but a cousin of the simple face-plant cream pies.
The delightful Bavarian cream pie is a light and lovely dessert hails from southern Germany, where rich cream has long been prized. It has a silky cream filling that is both smooth and light, but does not overwhelm the senses.
The origins of Bavarian cream can be traced back to 18th century Europe, where rich cream desserts became popular among royal families and chefs. The concept of a light, mousse-like cream stabilized with gelatin was pioneered in the early 19th century by French chef Marie-Antoine Carême. Around this same time, the Wittelsbach dynasty that ruled Bavaria was renowned for its elaborate cream-based confections, giving the dessert its name.
Bavarian cream pie emerged as a popular dessert in America in the late 19th/early 20th century. Notable early recipes were published in cookbooks by Boston Cooking School and Fannie Farmer. Instant pudding and gelatin mixes helped make homemade Bavarian cream pies more accessible in home kitchens.
Today, the pie remains a classic across many countries, including its motherland Europe. Its delicate texture and ability to showcase a variety of flavors have kept it in demand for over two centuries. Here’s a recipe to make this delicious treat on Bavarian Cream Pie Day.
Crust:
Filling:
Topping:
Instructions:
The versatile Bavarian cream pie lends itself to many delicious variations while maintaining its signature silky texture. Popular flavorings like chocolate, lemon, berries, coffee, and caramel can be expertly folded into the luscious cream filling. When developing new combinations, bakers should aim to achieve the perfect mousse-like consistency by slowly and gently whipping high-quality heavy cream to form soft peaks before carefully blending in hydrated gelatin. The gelatin is bloomed by sprinkling it over cold water to activate fully. It's then crucial to fold, not stir, the whipped cream into the cream-gelatin base to retain air pockets. Only after the pie has set solidly in the refrigerator for at least 4-6 hours will it achieve the desired smooth and luxuriously rich yet stable texture with each bite.
When you're devouring a slice of Bavarian cream pie, you'll want something to drink to complement the flavors. Here are some tasty options to try: