Chocolate Bavarian Pie
Indulge in the velvety decadence of Chocolate Bavarian Pie, a dreamy dessert that combines a buttery graham cracker crust with an irresistibly silky chocolate mousse filling. This no-bake masterpiece features rich semi-sweet chocolate melted with milk, whipped to airy perfection with luscious whipped cream and aromatic vanilla. A hint of unflavored gelatin ensures the filling sets effortlessly, creating a light yet satisfyingly creamy texture. Topped with optional chocolate shavings for an elegant finish, this show-stopping dessert is perfect for any special occasion or when you're craving a touch of indulgence. Easy to prepare yet luxuriously sophisticated, this pie is a must-try for chocolate lovers.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 6 ounces Semi-sweet chocolate, chopped
- 0.5 cups Milk
- 3 large Egg yolks
- 0.25 cups Granulated sugar
- 1 envelope Unflavored gelatin
- 0.25 cups Cold water
- 1 cups Heavy whipping cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Chocolate shavings (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until well combined.
Press the crumb mixture evenly into the bottom and sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, then remove from the oven and let it cool completely.
In a heatproof bowl, melt the chopped semi-sweet chocolate with the milk over a double boiler, stirring frequently until smooth. Remove from heat and let cool slightly.
In a separate bowl, whisk the egg yolks with 1/4 cup granulated sugar until light and frothy.
Slowly whisk the melted chocolate mixture into the egg yolk mixture until well combined.
In a small saucepan, sprinkle the unflavored gelatin over the cold water and let it bloom for 5 minutes.
Heat the gelatin mixture over low heat, stirring constantly, until the gelatin completely dissolves.
Stir the gelatin mixture into the chocolate mixture and mix well. Let this cool to room temperature, stirring occasionally.
In a large mixing bowl, beat the heavy whipping cream and vanilla extract to stiff peaks using an electric mixer.
Gently fold the whipped cream into the cooled chocolate mixture until fully incorporated and no streaks remain.
Pour the filling into the prepared crust and smooth the top with a spatula.
Refrigerate the pie for at least 4 hours, or until set.
Before serving, garnish with chocolate shavings if desired.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 27.0 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 150 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
