Peach Bavarian Cream Pie Recipes

EASY PEACH CREAM 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. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange peaches in crust. In a small bowl, whisk eggs, sugar, flour and salt. Whisk in cream and vanilla until blended; pour over peaches. , Bake until center is almost set, 40-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers.

VANILLA BAVARIAN CREAM PIE

Steps:

• Soften gelatin in cold water. Scald the milk.
• In a mixing bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly.
• Cook custard in double boiler over hot water until it thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly.
• Add vanilla. Whip the cream, and fold 1 1/2 cups into cooled custard. Pour filling into pie shell, and refrigerate until set. Garnish with remaining whipped cream.

PEACH BAVARIAN

Steps:

• Drain peaches, reserving 2/3 cup juice. Chop peaches into small pieces; set aside. , In a large bowl, dissolve gelatin and sugar in boiling water. Stir in reserved juice. Chill until slightly thickened. Stir extract into whipped topping; gently fold in gelatin mixture. Fold in peaches. , Pour into an oiled 6-cup mold. Chill overnight. Unmold onto a serving platter; garnish with additional peaches if desired.

PEACH BAVARIAN

Steps:

• In a small saucepan combine 1/4 c sugar and gelatin.
• Stir in 1/2 cup cold water.
• Cook and stir over medium heat till sugar and gelatin are dissolved.
• Remove from heat.
• In a blender container or food processor bowl place peach slices.
• Cover and blend or process til peaches are nearly smooth.
• Stir peach puree into gelatin mizture.
• Gradually stir gelatin mixture into yogurt till combined.
• Chill about 40 minutes or till mixture is the consistency of corn syrup, stirring occasionally.
• Remove from refrigerator IN a small mixer bowl immediately beat egg whites till soft peaks form (tips curl over).
• Gradually add 2 T sugar, beating till stiff peaks form (tips stand straight).
• Whip cream till soft peaks form.
• WHEN the gelatin mixture is partially set (consistency of unbeaten egg whites), fold in the beaten egg whites and whipped cream.
• Chill about 20 minutes or till mixture mounds when spooned.
• Pile mixture into 8 dessert dishes and chill in the refrigerator 4 hours or till firm.

PEACH BAVARIAN

Steps:

• Drain peaches, reserving 2/3 C syrup.
• Chop peaches into small pieces and set aside.
• In a pot on the stove, dissolve gelatin and sugar in boiling water.
• Stir in reserved syrup.
• Chill until slightly thickened.
• Stir extract into cool whip and gently fold into gelatin mixture.
• Fold in peaches.
• Pour into a 6 C mold coated with pam (I use mayo to coat my dish) Chill until set.
• Unmold and garnish with additional peaches if desired.
• I make this in a pretty glass bowl and that works also.

BAVARIAN ICE CREAM PIE

Steps:

• 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.

PEACHES AND CREAM PIE

Steps:

• Gather the ingredients.
• Put the 1 1/3 cups of flour, 1 tablespoon of sugar, and 1/2 teaspoon of salt in the bowl of a food processor and pulse several times to blend thoroughly.
• Sprinkle the pieces of butter or shortening over the flour. Pulse about 6 times in one-second bursts. The mixture should resemble coarse crumbs with some visible pieces about the size of small peas.
• Sprinkle 4 tablespoons of ice water over the flour mixture and then put the lid back on and pulse about 8 to 10 times.
• The dough should clump with squeezed in your hand. If it is still crumbling, sprinkle with more ice water, about 2 teaspoons at a time, and pulse a few more times. Repeat until the dough clumps together when squeezed.
• Dump the dough out onto a floured surface and knead a few times. Shape it into a flat disk, wrap in plastic wrap, and refrigerate for 20 to 30 minutes.
• Preheat the oven to 450 F.
• Roll the dough into an 11- to 12-inch circle.
• Fit the dough into a 9-inch pie plate and flute the edges .
• Press a sheet of foil or parchment paper over the bottom and up the sides of the crust and fill with pie weights or dry beans.
• Bake for about 10 minutes, or until it just begins to color.
• Remove the pie crust from the oven and remove the pie weights and foil or paper.
• Gather the ingredients.
• In a bowl, combine 4 tablespoons of flour and 1 cup of granulated sugar; blend well.
• Add cream, 1/8 teaspoon of salt, almond extract, and nutmeg; beat to blend well.
• Arrange peach slices in 1 layer in the partially baked crust, so they are resting spoon fashioned, close together. Fill any spaces with more peach slices.
• Pour the cream filling over the peaches.
• Return pie to the preheated oven and bake for 10 minutes.
• Reduce heat to 350 F and bake for 35 to 45 minutes longer, or until peaches are cooked and filling is just set.
• As soon as filling is not jiggly, remove it to a rack to cool.
• Serve and enjoy!