Tomorrow is Thanksgiving and I have to purchase groceries for #dinner this evening. I wasn’t sure what to get for #dessert but I found out November 27th is National Bavarian Cream Pie Day. Charlie, David and I haven’t had a Bavarian Cream Pie so I may pick up one for dessert for tomorrows dinner. Would you like to join us for a slice of Bavarian Cream Pie and we will also have Charlie’s Chocolate Cake with Walnuts if you want a slice of it.
If you are a Pie lover, then you will love what National Bavarian Cream Pie Day on November 27th is all about! The renowned dessert’s history is older than a lot of us, dating back to as far as the 19th Century, and some may say even older. Though we might be unsure of this timeline, one thing is certain: we can thank the French for spicing up our lives with this delectable creamy dessert.
There’s a rumbling in our tummies, and it’s all thanks to the delicious Bavarian Cream. Did you know its also called Crème Bavaroise? Bavarian Cream Pie Day made its grand entrance in the early 19th Century, and has been filling bellies ever since.
A French celebrity Chef called Marie-Antoine Carême is credited for perfecting Bavarian Cream. He created the high art of French cooking and established many of the French cooking techniques still used today.
The concept and creation of the Cream itself are said to have been around since the 17th Century when French Chefs cooked for the House of Wittelsbach a German royal family that ruled Bavaria from the 12th Century until 1918.
Bavarian Cream is a Custard made with Heavy Cream and Whipping Cream and coated with Gelatin that enables the Cream to set more firmly in molds. It allows a variety of flavors, numerous recipes, and is mostly used as a dessert alongside a Fruit Puree or a Fruit Sauce.
Bavarian Cream became popular after the 1900s when instant Pudding and Custard mixes helped advance the process of making these kinds of desserts. True Bavarian Creams first appeared in the United States in Boston Cooking School Cookbooks in 1884, and “The Fannie Farmer Cookbook” in 1896. With so many flavors and recipes to choose from, today is the best opportunity to enjoy the delicious creamy goodness that is the Bavarian Cream Pie.
National Bavarian Cream Pie Day Activities
- With so many flavors and recipes to choose from, you can sharpen your dessert-making skills by selecting a Bavarian Cream Pie recipe to try out. The internet has a wealth of information waiting for you to discover, so get whipping!
- Today is the best time to step out with loved ones and visit a local restaurant that is known for its tasty desserts. We can’t all be home Chefs, so if the kitchen isn’t for you, this serves as the next best option.
- If you are not in the mood to cook or eat out? You can also pick up a freshly made Bavarian Cream Pie from a nearby bakery, or pick out any Pie, and finish up the Bavarian Cream by yourself. Whatever you do, make sure you have Bavarian Cream Pie today and don’t forget to use #BavarianCreamPieDay on Social Media.
Finger-Licking Facts About Whipped Cream
- Whipped Cream has been around since the 16th Century, and was first called “Whipped Cream” in 1673.
- Cream must be below 50℉ to whip properly.
- In very old texts, Whipped Cream was referred to as “Neige de Lait” in French and “Neve di Latte” in Italian, which both translate to “Milk Snow”.
- Up until the 19th Century, recipes for Whipped Cream called for beating the cream with a Willow Branch in place of the modern whisk.
- Imitations of Whipped Cream are often sold under the name “Whipped Topping”, which contains mixtures of partially hydrogenated Oil, sweeteners, Water, stabilizers, and emulsifiers. Doesn’t that just sound so tasty?
Why We Love National Bavarian Cream Pie Day
One of the many things to love about Bavarian Cream is that it embraces a variety of flavors. Whether you’re infusing Bavarian Cream with Vanilla, Chocolate, or Banana, the creamy dessert always leaves us wanting more.
What is not to love about a day dedicated to satisfying our sweet tooth and Bavarian Cream Pie Dayi s the perfect excuse to binge on delicious carbs, and satisfy our cravings.
There are so many ways to incorporate Bavarian Cream Pie Day into other Pastry or dessert dishes. People enjoy a recipe that gives us an incredible range of fun recipes to try out.
Bavarian Cream Pie
8 Servings
FOR THE CRUST
1 (9 inch) pie crust, baked
FOR THE CREAM:
1 ½ (.25 ounce) packages unflavored gelatin
8 tbsp cold water
9 tbsp white sugar
2 ¼ tbsp cornstarch
2 eggs
1 ½ cups milk
3/4 cup vanilla ice cream
1 tsp vanilla extract
2 cups heavy whipping cream
Preparation
Step 1/5: Line a 9-inch pie plate with pie crust, cover it with foil and place weights such as dry beans or rice to hold the crust down as it bakes.
Step 2/5: Bake in an oven preheated at 350 °F for 20 minutes, then remove the weights and the foil and bake for another 10 minutes until the crust is golden. Once out of the oven, set aside to completely cool.
Step 3/5: In a small bowl combine gelatin and cold water. In a large saucepan, heat the milk, and remove it just before it starts to boil. Take a mixing bowl, whisk sugar and cornstarch, then add the eggs, followed by milk and softened gelatin, all the time constantly stirring. Place the mixing bowl over a pan of hot water and cook until the custard thickens.
Step 4/5: Add ice cream to the hot custard and leave it to cool to room temperature. Beat the cream to stiff peaks, then carefully fold 1 ½ cups into the cooled custard.
Step 5/5: Spoon the filling into the pie crust and place in the refrigerator to set. Decorate with the remaining whipped cream and serve.
Thank you,
Glenda, Charlie and David Cates
