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Vanilla Bavarian Cream Pie |
"This pie is a delicate vanilla delight!"
Ingredients :
- 1 1/2 (.25 ounce) packages unflavored gelatin
- 1/2 cup cold water
- 1/2 cup white sugar
- 1 tablespoon white sugar
- 2 1/4 tablespoons cornstarch
- 2 eggs, lightly beaten
- 1 1/2 cups milk
- 3/4 cup premium vanilla ice cream
- 1 teaspoon vanilla extract
- 3/4 cup heavy cream
- 1 9-inch vanilla cookie crumb crust
Instructions :
Prep : 30M | Cook : 8M | Ready in : P1D |
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- Sprinkle gelatin over cold water and set aside to soften. Whisk together 1/2 cup plus 1 tablespoon sugar and cornstarch in a small bowl. Whisk in the eggs and add the milk.
- Cook in double boiler over simmering water until custard thickens and coats the back of a spoon. Remove from heat. Stir in gelatin until the gelatin melts. Add ice cream while custard is hot. Cool slightly and stir in vanilla.
- When the custard is room temperature, whip the cream until medium-stiff peaks form. Fold whipped cream into the custard. Pour filling into pie crust and refrigerate for several hours or overnight, until set.
Notes :
- You can use a chocolate crumb crust, a graham cracker crust, or a baked pastry shell, if you prefer. Garnish the pie with lightly sweetened whipped cream.
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