Vanilla Bavarian Cream Pie

Vanilla Bavarian Cream Pie

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"This pie is a delicate vanilla delight!"
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1 d 1 h 55 m servings 329 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.


  • Editor's Note:
  • You can use a chocolate crumb crust, a graham cracker crust, or a baked pastry shell, if you prefer. Garnish the pie with lightly sweetened whipped cream.



Very good. Had a wonderful texture and didn't feel filling at all. When making the custard, you didn't say wheather or not to stir while cooking. It seemed to take forever without stirring. Also...

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