Classic Bavarian Cream Pie
Silky vanilla custard lightened with whipped cream, set in a flaky crust — the classic holiday pie that tastes like a celebration in every slice.
In a nutshell: This authentic german classic bavarian cream pie comes together in just 4 hrs 50 mins using simple whole ingredients. The chef's secret: A sieve catches any scrambled egg bits and gives you the perfectly smooth custard this. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Classic Bavarian cream pie: silky vanilla custard lightened with cream in a flaky crust. A make-ahead holiday pie worth the chill time.
Key Equipment
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- 9-inch pie dish
- Medium saucepan
- Mixing bowls
- Whisk
- Fine-mesh sieve
- Electric mixer
Chef's Pro-Tips
- Strain the custard, always: A sieve catches any scrambled egg bits and gives you the perfectly smooth custard this pie is known for.
- Cool the custard before folding in cream: Hot custard melts whipped cream into a puddle — room-temperature custard keeps the lightness.
- Chill overnight if you can: Four hours sets it, but an overnight chill gives the cleanest slices and the deepest vanilla flavour.
Ingredients
8
servings
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1 pie crust, homemade or store-bought, for a 9-inch pie
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2 cups whole milk
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1 tsp vanilla bean paste, or 2 teaspoons vanilla extract
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4 large egg yolks
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½ cup granulated sugar
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3 tbsp cornstarch
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1 tsp powdered gelatin
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2 tbsp cold water, for blooming gelatin
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1 cup heavy cream, cold, divided
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2 tbsp powdered sugar, for topping
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½ tsp vanilla extract, for topping
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Step-by-Step Instructions
Blind-Bake the Crust
Preheat the oven to 375°F (190°C). Fit the crust into a 9-inch pie dish, crimp the edges, prick the base with a fork, line with parchment and pie weights, and bake for 20 minutes. Remove the weights and bake 10 minutes more until golden. Cool completely.
Bloom the Gelatin
Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes until spongy. This is what gives Bavarian cream its sliceable, mousse-like set.
Cook the Vanilla Custard
Heat the milk with the vanilla bean paste in a saucepan until steaming. Whisk the yolks, sugar and cornstarch in a bowl until pale. Temper with half the hot milk, return everything to the pan, and cook over medium heat, whisking constantly, for 2-3 minutes until thick enough to coat a spoon.
Set and Lighten
Remove from the heat, whisk in the bloomed gelatin until dissolved, and strain through a sieve into a clean bowl. Cool to room temperature, stirring occasionally. Whip 0.5 cup of the cream to soft peaks and fold it gently into the custard.
Chill and Serve
Pour the Bavarian cream into the cooled crust, smooth the top, and refrigerate for at least 4 hours, preferably overnight, until firmly set. Before serving, whip the remaining cream with the powdered sugar and vanilla and spread or pipe over the pie.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Bavarian cream is a light, mousse-like custard: a vanilla crème anglaise set with a little gelatin and lightened with whipped cream. In a pie it slices cleanly but eats like silk.
Yes — it is made for it. Bake the crust and fill the pie a day ahead, refrigerate, and add the whipped cream topping just before serving.
Yes — use 2 teaspoons of vanilla extract, stirred in after the custard comes off the heat so the flavour does not cook away.
Usually the gelatin was not fully bloomed or the custard was too hot when the cream was folded in. Bloom gelatin for a full 5 minutes and cool the custard to room temperature first.
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