April means Paul’s birthday!
Paul’s birthday means some kind of chocolate and peanut butter concoction.
This year, he asked for Bavarian Cream Pie, and more specifically a with a Peanut Butter Bavarian Cream and a Chocolate crust.
However, any recipe I found did not include peanut butter anywhere, and I looked, hard. I finally decided to use a recipe for plain Bavarian Cream pie, and then add my own spin, so I am considering this recipe an original, because I changed it (fairly) significantly.
The original recipe is from this website, and I included all of my changes in the recipe below. I’m going to keep this post short, and sweet, kind of like this pie!
Happy Birthday to my love, Paul!
Yield: 1 9 inch pie
For the crust:
1½ c. chocolate cookie crumbs
1/3 c. sugar
1/3 c. butter, melted
For the filling:
1 pkg. unflavoured gelatin
¼ c. cold water
3 eggs, yolks and whites separated
½ c. sugar
¼ tsp. salt
1 c. milk, scalded
1/3 c. creamy peanut butter
1 tsp. vanilla
1 c. heavy cream
To make the crust, spray a 9 inch plate with non-stick spray. In a medium bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Press evenly into the pie plate, around the bottom and up the sides. Set aside.
To make the filling, whip the heavy cream in the bowl of a mixer fitted with the whisk attachment, until thick whipped cream. Transfer to a bowl, and place in the refrigerator to stay cold.
In a small bowl, add the cold water and sprinkle the gelatin over the water to soften. Set aside.
In a heat-proof bowl over a double boiler, whisk together the egg yolks, sugar, salt, and the milk until thickened enough to coat the back of a spoon.
Mix the gelatin mixture and peanut butter into the egg yolk mixture, and whisk until smooth and well-combined. Remove from heat, and let cool until slightly thickened.
In the bowl of a mixer that is completely dry, clean, and grease-free, whip the egg whites until stiff peaks, but not completely dry.
Fold the whipped cream, vanilla and the whipped egg whites into the egg yolk mixture until smooth. Pour into the prepared crust.
Refrigerate until set.
If desired, garnish with peanut butter and chocolate chip ganache. (A 1:1 ratio of heavy cream and peanut butter or chocolate chips, heated together and whisked until smooth)