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Bavarian Cream Pie Recipe Every Family Should Try

Last Saturday, while tidying up after Sarah's afternoon art session, I decided to surprise the family with a classic Bavarian Cream Pie. It's the type of dessert that feels fancy without the fuss—perfect for our little celebrations. Donald calls it the delicate dance of flavors, and Alex loves how every bite feels like a creamy hug. This recipe is the ultimate savior when you're in the mood for something rich yet straightforward. Its creamy filling and crumbly crust meet in perfect harmony, making every moment indulgent.

Craving more creamy treats? Check out my creamy eggnog pie delight for another family-favorite dessert.

Why you'll love this recipe

This Bavarian Cream Pie is an absolute treat for any occasion. It's super forgiving, meaning even the busiest moms in their tiny NYC kitchens can whip it up without breaking a sweat. The rich cream combined with the crunchy crust offers a delightful contrast that's always a hit at our family table.

Ingredients

• ⅓ cup granulated sugar
• ¼ cup corn starch
• ¼ teaspoon coarse Kosher salt
• 2 ¼ cups whole milk
• 4 large egg yolks
• 1 ½ teaspoon vanilla bean paste
• 3 tablespoon unsalted butter
• 1 ¾ cups finely crushed cinnamon graham crackers or chocolate graham crackers
• ¾ teaspoon coarse Kosher salt
• ½ cup unsalted butter, melted
• 1 cup cold heavy whipping cream
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• ½ cup unsweetened coconut flakes, lightly toasted

Step-by-step instructions

1. In a saucepan, whisk together sugar, corn starch, and salt. Slowly add a cup of milk, whisking until smooth, then add the rest of the milk, egg yolks, and vanilla bean paste.
2. Cook on medium, stirring, until bubbling and thick in about 8-10 minutes. Whisk an additional 1 ½ minutes after thickening.
3. Remove from heat, stir in butter, strain, and press plastic wrap against custard surface. Refrigerate for 3 hours or overnight.
4. Preheat oven to 325F, spray a 9-inch tart pan. Mix graham crackers and salt, then combine with melted butter.
5. Press crumbs in the tart pan, bake for 8-10 minutes, and cool.
6. Whip cream, powdered sugar, and vanilla to form peaks.
7. Fold a third of the whipped cream into the chilled custard, then fold in remaining cream.
8. Fill the cooled crust with cream, sprinkle with coconut, and refrigerate for an hour before serving.

Recipe tips & variations

Here's a little tip I discovered: by adding unwhipped cream to the chilled custard in portions, you can keep it from deflating. Also, feel free to swap out the coconut for sliced almonds if you're not a fan, or better yet, add some fresh berries for a fruity twist. It's incredibly versatile!

Storage & reheating

Bavarian Cream Pie is best kept in the fridge, covered, for up to three days. Just remember to remove it a little early to take the chill off before serving. Unfortunately, reheating isn’t really suggested, as you’ll want to keep that cream nice and cool.

FAQs

How do you keep the Bavarian cream filling smooth and lump free?

The secret lies in constant whisking while it's cooking, and passing it through a mesh strainer before cooling helps keep it silky smooth.

Can I make the Bavarian cream pie crust ahead of time?

Absolutely! Prepare the crust a day or even two ahead. Just keep it covered, at room temperature, until you’re ready to fill it.

How long should the Bavarian cream pie chill before serving?

A good rule of thumb is at least an hour in the fridge, ensuring it's nice and set.

What toppings can I use instead of toasted coconut for this pie?

If toasted coconut isn’t your thing, try some shaved chocolate, chopped nuts, or seasonal fruit.

Recipes you may like

• Creamy Mango Banana Smoothie for a Fresh Morning Boost
• Creamy Strawberry Banana Smoothie Bliss in Just 5 Minutes
• Creamy Eggnog Pie Delight

Try giving this recipe a whirl and let me know how it turns out. Trust me, it's easier than it looks, and your family will thank you for the delicious treat!