Strawberry Bavarian Pie
Indulge in the refreshing elegance of Strawberry Bavarian Pie, a no-bake dessert that perfectly combines creamy, fruity, and lightly crunchy elements. This delightful recipe starts with a golden graham cracker crust that adds a hint of sweetness and buttery richness to every bite. The silky-smooth filling is crafted from vibrant strawberry puree, subtly sweetened and thickened with gelatin, then folded with fluffy whipped cream for an irresistibly light texture. Finished with a suggested garnish of fresh whipped cream and juicy strawberries, this pie is as beautiful to serve as it is delicious to eat. Ideal for spring and summer gatherings, Strawberry Bavarian Pie is a crowd-pleaser that’s easy to make and impossible to resist.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.33 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 2 cups Fresh strawberries, hulled and halved
- 0.75 cups Granulated sugar (for filling)
- 1 tablespoon Unflavored gelatin powder
- 0.25 cups Cold water
- 1 cup Heavy cream, chilled
- 1 teaspoon Vanilla extract
- Fresh whipped cream (optional for garnish)
- Strawberries (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, until lightly golden. Remove from oven and let cool completely.
Place the fresh strawberries and 3/4 cup of granulated sugar into a blender or food processor. Blend until smooth to make a strawberry puree.
In a small saucepan, combine the unflavored gelatin with cold water. Let the mixture sit for about 5 minutes to allow the gelatin to bloom.
Heat the saucepan over low heat, stirring constantly, until the gelatin has completely dissolved (do not let it boil). Remove from heat.
Stir the dissolved gelatin into the strawberry puree and mix until well combined.
In a separate mixing bowl, use a hand mixer or stand mixer to whip the heavy cream until soft peaks form. Add the vanilla extract and gently fold it into the strawberry mixture.
Pour the strawberry mixture into the cooled graham cracker crust, spreading it out evenly.
Refrigerate the pie for at least 4 hours, or until the filling is fully set.
Optional: Garnish the pie with fresh whipped cream and sliced or whole strawberries before serving.
Slice and enjoy your Strawberry Bavarian Pie!
Nutrition Facts
Calories |
3038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.6 g | 221% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 349.4 g | 127% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 244.3 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 922 mg | 20% | |
*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.
