Subj : 11/27 Nat'l BCP Day - 3
To   : All
From : Dave Drum
Date : Tue Nov 26 2024 14:27:00

November 27 - National Bavarian Cream Pie Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Peppermint Bavarian Cream Pie
Categories: Chocolate, Dairy, Pies, Booze
     Yield: 6 servings

MMMMM-------------------CHOCOLATE COOKIE CRUST------------------------
    25    Chocolate wafer (Oreo)
          Cookies
     5 tb Melted butter

MMMMM-------------------BAVARIAN CREAM FILLING------------------------
   3/4 c  Water
     1 ts Peppermint extract
 1 1/2 tb Gelatin
     7    Egg yolks
     1 c  Granulated sugar
     2 ts Cornstarch
 1 1/2 c  Milk
     5    Egg whites
       pn Salt
     1 tb Sugar
   1/2 c  Heavy whipping cream
          +=PLUS=+
     1 c  Whipping cream; chilled
     1 tb Creme de menthe
     1 tb Sugar
     1 ts Vanilla
          Peppermints, crushed and
          - whole

 CRUST: Pulse cookies in food processor. Mix with melted
 butter in medium bowl. Press into a 9" pie plate with
 the back of a spoon and refrigerate.

 BAVARIAN CREAM FILLING: Combine water and peppermint
 extract. Sprinkle gelatin over mixture and set aside to
 soften.

 Beat egg yolks and sugar for 2-3 minutes until mixture
 is pale yellow and forms the ribbon. Beat in cornstarch.

 Bring milk to a boil over medium heat (slowly) ensuring
 it does not burn.

 Beat the milk by droplets into the egg yolks. Pour back
 into sauce pan and set over medium heat. Stir with a
 wooden spoon until mixture thickens enough to coat spoon
 lightly. Be careful not to overheat or cook too quickly
 and risk scrambling the eggs. Remove from heat and add
 gelatin, stirring to dissolve completely.

 Beat the egg whites and salt until soft peaks form.
 Sprinkle one tablespoon of sugar and beat until stiff
 peaks are formed. Using a rubber spatula, fold egg
 whites into custard.

 Set mixture over a bowl of ice and fold delicately with
 spatula often while it is cooling to prevent separation.

 Meanwhile, beat 1/2 cup heavy cream until doubled in
 volume. Add creme de menthe. Fold into completely cold
 custard.

 Spoon over crust. Set in fridge to firm up.

 Beat remaining 1 cup of heavy cream, tablespoon of
 sugar, and vanilla until medium peaks form (not too
 stiff or it will not pipe well). Pipe onto set pie and
 top with peppermints.

 RECIPE FROM: https://www.kandradventures.com

 Uncle Dirty Dave's Archives

MMMMM

... Whoever buys the shot gets to make the toast.
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