CHOCOLATE BAVARIAN CREAM PIE
1/4 cup sugar
1 cup cracker crumbs
1 teaspoon cocoa
1/3 cup butter, melted
For the filling:
8 ounces semi sweet
1 envelop unflavored gelatin (or 3 large sheets)
1/4 cup cold
3/4 cup sugar
8 egg yolks
2 cups scalded milk
2 cups heavy
Combine first 4 ingredients. Press mixture on bottom of a 9 inch pie pan .
Melt chocolate over a double boiler. Dissolve
gelatin in cold water. If using gelatin sheets, immerse in cold water.
Cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture.
Pour into saucepan.
Stir with a wooden spoon over low heat until the
mixture coats the back of the spoon.
Do not boil. Stir in the gelatin and
melted chocolate. Strain into a bowl. Cool mixture.
Whip the heavy cream to
a medium peak. Fold 2/3 into the cool chocolate custard. Save remaining for
Pour into prepared pie. Refrigerate for 2 hours.
whipped cream and chocolate shavings.