I followed the recipe to a T, opting to stick to the one packet of gelatin. It was certainly soft -- a bit custard-like -- but solidified enough that I was able to slice it up 16 ways handily. This is my first try at "Bavarian cream" so I'm not sure what I was aiming for, but I was nervous that another packet of gelatin would make it too Jello-jiggly. When I asked my husband whether I should pop it in the freezer he told me "no" ... both times I asked. He liked the texture. At any rate, the pie was a huge hit at the office Christmas party, even after an enormous buffet lunch, and the only thing eaten in its entirety! Thanks for a great recipe.
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I followed the recipe to a T, opting to stick to the one packet of gelatin. It was certainly...