Vanilla Bavarian Cream Pie

Vanilla Bavarian Cream Pie


"This pie is a delicate taste treat delight! Also good served with sliced strawberries."

Ingredients {{adjustedServings}} servings 421 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Soften gelatin in cold water. Scald the milk.
  2. In a mixing bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly.
  3. Cook custard in double boiler over hot water until it thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly.
  4. Add vanilla. Whip the cream, and fold 1 1/2 cups into cooled custard. Pour filling into pie shell, and refrigerate until set. Garnish with remaining whipped cream.
Tips & Tricks
Dannon Oikos Key Lime Pie

Easy key lime pie with Greek-style yogurt bakes up fast!

Boston Cream Pie

See how to make a wicked-good chocolate and vanilla-cream dessert.

Rate recipe

Your rating


Reviews 5

  1. 6 Ratings


Outstanding vanilla cream pie! Perfect texture, it was down right silky! I cheated and put it in a chocolate crust....OH MY GOODNESS!!! This would be incredible with anything on it, I think any fresh fruit, husband was going for carmel. I think I could eat the entire thing myself! HAHAHA I did not remember to put the remaining whipped cream on top. Need to mention the chocolate crust again -- it was incredible!!!!


I loved this pie, as did my husband. Don't be intimidated by it- 8 tablespoons is really just half a cup, so 9 is half a cup plus 1 TBS. As for the double boiler method, I always use a makeshift with my biggest metal bowl over a pan that I fill about 1/3 full of hot water. It just sets in there so that your custard isn't directly over the heat. I did whisk it occasionally, but you don't have to stir constantly like you would if it was directly over heat. I did follow the suggestion to use coconut milk (and I just threw in the whole can, because what am I going to do with another half cup of coconut milk?) and some flaked coconut, and it was really delicious. The ice cream in the custard adds a nice effect, and once it was really chilled and set, my husband found it reminiscent of a coconut marshmallow (or maybe that's the gelatin that makes it marshmallow like). Anyway, the extra couple of minutes it takes to make this recipe are worth it, for sure.


I used this recipe as the base for a coconut cream pie. I used coconut milk instead of regular milk and folded in coconut. It was so much lighter than a traditional cream pie. Everyone loved it.