Chocolate Bavarian Pie Recipes

CHOCOLATE CREAM PIE

Steps:

• Preheat oven to 180C/350F.
• Cut a round piece of baking / parchment paper, the size of the pie dish (to cover filling).

CHOCOLATE BAVARIAN PIE

Steps:

• Grease the base of a 20cm springform cake pan. Place biscuits in food processor and process to fine crumbs. Add melted butter and process to combine. Press crumbed mixture into base of pan and refrigerate for 30 minutes or until firm.
• Combine milk, marshmallows and chocolate in heatproof bowl. Place mixture over a saucepan of simmering water. Stir mixture until smooth. Remove bowl from pan.
• (Or if you are careful you can use the microwave on low for step 2 ).
• Combine gelatine and 1 tablespoon of cold water in heatproof cup. Stand cup in simmering water and stir until gelatine completely dissolved, stir the gelatine into chocolate mixture, cool mixture for 30 minutes.
• (When mixture is cool). Gently fold through whipped cream into chocolate mixture, when blended pour over biscuit base. Cover and refrigerate for 4 hours or until set.
• Spread extra cream over pie and top with shaved chocolate to serve.

CHOCOLATE BAVARIAN PIE

Steps:

• Crust.
• Crush up the package of Chocolate Wafers (Save 1/4 cup crushed wafers for the topping).
• Add the 1/3 cup melted butter to the crushed up Chocolate Wafers.
• Press mixture into the bottom of an 9 x 9 pyrex dish.
• Chill while making the filling.
• Soften gelatin in water.
• Combine egg yolks, sugar and salt, then slowly add scaled milk.
• Cook in a double boiler until the mixture coats a spoon,about 10 minutes stirring occasionally. Do not overcook.
• Add softened gelatin and mix well, then cool the mixture.
• Add the vanilla.
• Fold in the beaten egg whites and whipped cream.
• Pour mixture onto the Chocolate Wafer crust.
• Sprinkle the 1/4 cup of dry Chocolate Wafers over the top.
• Chill throughly.

GERMAN SWEET CHOCOLATE PIE

Steps:

• Microwave chocolate and 2 tablespoons of the milk in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted and mixture is smooth.
• Beat in cream cheese, sugar, and remaining milk with wire whisk until blended. Refrigerate 10 minutes. Gently fold in 3 1/2 cups of the whipped topping until no streaks remain. Spoon into crust.
• Freeze pie 4 hours. Before cutting pie, let stand at room temperature 15 minutes. Serve with remaining whipped topping. Store pie in freezer.

GERMAN CHOCOLATE PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a microwave, melt chocolate and butter; stir until smooth. Gradually add milk; set aside. , In a large bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla. Gradually stir in chocolate mixture. Pour into crust. Combine pecans and coconut; sprinkle over filling. , Bake until puffed and browned, 45-50 minutes. Cool on a wire rack 4 hours. Refrigerate until serving (filling will become firm as it cools).

BAVARIAN CHOCOLATE PIE

Steps:

• Combine sugar, flour, salt and 1/2 cup cold milk; mix well. Scald remaining 1 1/2 cups milk and add chocolate. Stir until chocolate is melted. Add scalded milk and chocolate to the first mixture and cook until thickened.
• Beat egg yolks slightly and add slowly to hot mixture, stirring constantly. Continue to cook over low heat for 2 to 3 minutes. Remove from heat and add remaining ingredients except pie shell.
• Cool and pour into baked pie shell. Chill and top with whipped cream.

CHOCOLATE BAVARIAN CREAM PIE

Steps:

• Mix crushed wafers and butter together and pat into a buttered 8 x 11-inch cake pan. Chill.
• Soften gelatin in cold water and set aside. In top of double boiler
• combine eg yolks, sugar, salt, and milk. Add custard to gelatin mixture and cool. Fold stiffly beaten egg whites, whipped cream, and vanilla into gelatin-custard mixture. Pour into crust.
• May be garnished with additional cookie crumbs. Chill for several hours before serving.