Celebrate Germany’s Beloved Bavarian Cream Pie on National Bavarian Cream Pie Day

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 History

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.

Bavarian Cream Pie Recipe

Crust:

• 250 gm all-purpose flour
• 125 gm unsalted butter, chilled and cut into cubes
• 50 gm powdered sugar
• Pinch of salt

Filling:

• 500 gm heavy cream
• 150 gm granulated sugar
• 5 gm unflavored gelatin
• 250 gm sour cream
• 1 tbsp vanilla extract

Topping:

• 250 gm heavy cream
• 1 tbsp powdered sugar
• Fresh berries

Instructions:

• Make the crust: Mix flour, butter, powdered sugar and salt in a food processor until it forms pea-sized crumbs. Press it into a 23 cm pie dish and chill for 30 minutes.
• Bloom the gelatin: Sprinkle gelatin over 50 gm cold water in a small bowl and let it soften for 5 minutes.
• Make the cream: In a medium saucepan, heat 500 gm cream with 150 gm sugar until it’s steaming. Remove it from the heat and stir in the bloomed gelatin until it’s dissolved.
• Cool the cream: Pour the cream mixture into the chilled crust. Refrigerate for 4 hours until set.
• Finish the filling: Whip 250 gm sour cream with 1 tbsp vanilla until soft peaks form. Spread over the set cream layer.
• Make the topping: Whip 250 gm cream with 1 tbsp powdered sugar until stiff peaks form. Pipe or spread onto the pie.
• Garnish and serve: Top pie with fresh berries of drizzle chocolate sauce on top.

The Different Variations

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.

Pairing Suggestions

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:

• For vanilla pie, coffee is always a good choice - an espresso will bring out the creaminess. Or go with the regular tea like a cup of earl grey.
• Chocolate pie sings with a cold glass of milk. The dairy cuts through the rich chocolate filling. A mocha latte is another indulgent combo.
• Lemon pie pairs beautifully with a refreshing iced tea, especially with mint. Sparking wine will also be a definite crowd-pleaser.
• Berry pie pairs well with fruity drinks—rosé, sangria or raspberry beer enhance the fresh fruity addition to the traditional cream pie.
• Pumpkin pie warming spices paired with cider or spiced wine. Coffee with cinnamon is another cozy autumn choice.
• Caramel pie begs for a salted caramel beer or bourbon in your whipped cream.