Strawberry Bavarian Cream Pie Recipes

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STRAWBERRY BAVARIAN CREAM



Strawberry Bavarian Cream image

This is another great recipe out of an old Betty Crocker cookbook dated 1969. This is a very easy and tasty dessert. I hope you enjoy it. Prep time does not include chill time.

Provided by teresas

Categories     Gelatin

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 (10 ounce) package frozen sliced strawberries, thawed
1 cup boiling water
1 (3 ounce) package strawberry gelatin (I use sugar free)
1 cup whipped cream, chilled (I use cool whip)

Steps:

  • Drain strawberries, reserving syrup.
  • Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.
  • Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set.
  • Beat gelatin until foamy. Fold whipped cream and thawed strawberries into gelatin. Pour into 1 quart mold or into individual dessert dishes and chill until firm.
  • Unmold; if desired, serve with sweetened whipped cream and garnish with strawberries or other fruits.

BAVARIAN STRAWBERRY CREAM PIE



Bavarian Strawberry Cream Pie image

I had tons of strawberries so I had to at least try this pie. Naturally I used Recipe #371212 for the crust. Next time I make this, I will have to make make two pies since it was so creamy and dreamy. If you like strawberries and cream, this pie is a dream come true!! Time does not include refrigeration. Enjoy!!

Provided by Bay Laurel

Categories     Gelatin

Time 45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

1 quart strawberry
1/2 cup sugar
3 tablespoons cold water
2 teaspoons unflavored gelatin
3 tablespoons boiling water
1 tablespoon fresh lemon juice
1 cup cold heavy cream

Steps:

  • In a large bowl, crush strawberries and add sugar.
  • Let stand 30 minutes.
  • Pour cold water in a bowl and add the unflavored gelatin to the top.
  • Let stand 5 minutes.
  • Add boiling water to dissolve the gelatin; stir.
  • Stir in the the strawberries and add fresh lemon juice.
  • Chill the gelatin until it is the thickness of unbeaten egg whites.
  • Whip the cream until firm peaks form.
  • Gently fold into strawberry mixture.
  • Pour into pie crust and refrigerate for at least 4 hours.

BAVARIAN STRAWBERRY PIE



Bavarian Strawberry Pie image

A delicious, easy pie. Great for pot lucks. I love the coconut crust..it adds a special touch. Enjoy! My photo's

Provided by Cassie *

Categories     Fruit Desserts

Time 40m

Number Of Ingredients 8

2 - 1/2 c flaked coconut
1/3 c butter, melted
1 qt fresh strawberries, sliced
3/4 c sugar
1 envelope unflavored gelatin
1/2 c cold water
2 tsp lemon juice
1 c heavy whipping cream, whipped

Steps:

  • 1. In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 300° for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent over browning if necessary). Cool on a wire rack.
  • 2. In a large bowl, combine strawberries and sugar; let stand for 15 minutes.
  • 3. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice.
  • 4. Stir into strawberry mixture. Cool to room temperature.
  • 5. Fold in whipped cream. Pour into crust.
  • 6. Refrigerate for at least 4 hours before slicing.

BAVARIAN STRAWBERRY CREAM



Bavarian Strawberry Cream image

Make and share this Bavarian Strawberry Cream recipe from Food.com.

Provided by Elmotoo

Categories     Gelatin

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 7

1 cup fresh strawberries
3/4 cup sugar
1 tablespoon gelatin (unflavored)
1/2 cup cold water
2 tablespoons lemon juice
1 cup cream, whipped
fresh fruit, for decoration (peach, cherry, apple, orange, apricot, black or red currants)

Steps:

  • Slice strawberries and mix with the sugar. Set aside until sugar dissolves.
  • Sprinkle gelatin over cold water. Let stand for 5 minutes, then heat a little bit until gelatin dissolves completely.
  • Add gelatin and lemon juice to sliced berries. Add in the whipped cream. Pour into a fancy mold or serving dish. Chill in the fridge until set.
  • Carefully unmold and serve. Decorate with the slices of lemon and/or orange (optional).

Nutrition Facts : Calories 677.8, Fat 37.2, SaturatedFat 23.1, Cholesterol 132.7, Sodium 49.5, Carbohydrate 85.4, Fiber 1.5, Sugar 78.8, Protein 6.1

STRAWBERRY BAVARIAN PIE



Strawberry Bavarian Pie image

This recipe comes from Not Just Cheesecake! a low-fat, low-cholesterol, low-calorie dessert cookbook. It is wonderful! This is made with yogurt cheese and produces a very creamy low-fat pie. The longer you strain the yogurt the more whey is released and the firmer the cheese. I have been making it for years and use my microwave graham cracker crust.

Provided by PaulaG

Categories     Pie

Time P1DT30m

Yield 8 serving(s)

Number Of Ingredients 6

1 (32 ounce) carton low-fat vanilla yogurt (without gelatin)
3/4 cup water, divided
2 tablespoons unflavored gelatin
2 pints strawberries, sliced
1/4-1/2 cup sugar (Splenda works very well.)
1 (9 inch) graham cracker crust, cooked and cooled

Steps:

  • The day before making the pie, strain the yogurt by straining through a cheese cloth lined mesh strainer or using a yogurt cheese funnel.
  • Discard whey and reserve the yogurt cheese for the pie.
  • Wash strawberries, hull and slice.
  • Sprinkle with sugar or a mixture of sugar and Splenda.
  • Taste for sweetness and adjust sweetening as necessary for personal taste.
  • Soften the gelatin in 1/4 cup of water for 5 minutes.
  • Heat the remaining 1/2 cup water, add the gelatin and stir until dissolved.
  • Gradually stir gelatin mixture into sweetened strawberries, add yogurt cheese and stir gently with a fork until well blended.
  • Pour into a 9-inch prepared graham cracker pie crust that is thoroughly cooled.
  • Refrigerate until firm; at least 3 to 4 hours.
  • Please Note: Straining the yogurt will take 12 to 24 hours and while straining the yogurt should be placed in refrigerator for safe keeping.

Nutrition Facts : Calories 248.7, Fat 8.3, SaturatedFat 2, Cholesterol 2.5, Sodium 208.6, Carbohydrate 39.5, Fiber 2.2, Sugar 28.8, Protein 5.8

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