Today we celebrate National Bavarian Cream Pie Day. Bavarian Cream, while a form of Custard, was originally stiffened with gelatin, placed in a mold and the served much like Jello today, but creamier. The first time I tasted Bavarian Cream was in a yummy Raspberry Charlotte. It was served at a mountain lodge outside Las Vegas. While the lodge is still there, alas the Charlotte is no longer part of their menu.
Bavarian Crème is thought to be the brainchild of a French chef, Marie-Antoine Carême. He is thought to be the world’s first Celebrity Chef. Carême is given credit of perfecting gelatin-based pastry creams while working at some of the most prestigious Luxury Hotels and gourmet restaurants in the early 19th century.
It is thought that Bavarian Cream Pie is the inspiration for Boston Cream Pie and Coconut Cream Pie. Bavarian Cream Pies are even used for pieing – throwing a pie at someone’s face. Personally, I’d rather eat the pie than throw it.
Oh and one more thing – on this date in 1927 the very first Macy’s Thanksgiving Day Parade was held. Back then, it was called a Christmas Parade. Guess that’s why Santa makes his appearance in the Thanksgiving Parade to this very day, even if it’s only virtual appearance.
Raspberry Bavarian Ladyfinger Pie
5 (12 oz) frozen packages Raspberries
12 oz frozen Whipped Topping, divided
2 cups Powdered Sugar
2 envelopes unflavored Gelatin
1/3 cup Cold Water
1/2 cup additional Cold Water
38 Ladyfingers, split
2 tablespoons Seedless Raspberry Jam
1 tablespoon Chambord
Thaw raspberries and whipped topping according to package direction.
In a large saucepan, combine raspberries and confectioners’ sugar. Bring to a boil. Reduce heat; simmer for 5-10 minutes or until bubbly and sugar is dissolved, stirring occasionally. Mash raspberries, strain and reserve the syrup. Discard seeds; set aside, set raspberries aside.
In a small saucepan, sprinkle gelatin over 1/3 cup cold water; let stand for 1 minute. Heat over low heat stirring until gelatin is completely dissolved. Stir in remaining cold water and raspberry juice. Cover and refrigerate for about 2 hours or until slightly thickened, stirring occasionally.
Line the bottom and sides of a 9-inch springform pan with ladyfingers. In a small bowl, combine raspberry jam with the Chambord; spread over ladyfingers lining bottom of pan.
Remove raspberry gelatin mixture from the refrigerator. Fold 3-3/4 cups of the whipped topping into raspberry mixture. Pour into prepared pan. Cover and refrigerate for at least 3 hours or until firm.
To serve, unlock and carefully remove side of springform pan. Garnish pie with remaining whipped topping as desired. Slice and serve.