celebrate national bavarian cream pie day with this easy recipe




Bavarian Cream Pie. When I was a little girl, this was known as "Fancy Pie." We would rarely have this but when we did, I knew that it was a special day. Today being National Bavarian Cream Pie Day I had to make this dessert that I haven't thought of since I was 7 years old.

Typically, proper Bavarian Cream Pie is made with eggs, heavy cream and gelatin. This, however, was not how my grandmother made it. She used Cool Whip and instant pudding mix. So, I did a search on these ingredients and happily found a recipe that was similar to what my grandmother used. However, today I added a twist and decided to make a Coconut Bavarian Cream Pie and with that first taste I was back in my grandmother's kitchen and I swear if I closed my eyes, she would be standing right next to me asking me "Good, yes? OK, eat. Good girl."

This recipe is ridiculously adaptable. If you need a dessert that can be made under 15 minutes, tastes incredible and presents well at a dinner party, this is a winner. You can easily use this basic recipe and change it up with coconut, chocolate or lemon instant pudding mix to create different desserts.

And yes, before you email me with how unhealthy this is. I know. I'm not recommending anyone eat this every day or every week or even once a month, but it IS National Bavarian Cream Pie Day so invite all your friends over and share a slice. 


Bavarian Cream Pie (the easy way)
(inspired by this recipe and my grandmother)

Ingredients

Crust: 
1/4 cup sugar
1 cup cinnamon graham cracker crumbs
1/3 cup melted butter

Pie filling: 
1 package (8 oz.) cream cheese softened
2  (3 1/2 ounces) packages  instant pudding mix (vanilla for basic Bavarian Cream)
3/4 cup milk
1  16 oz. container of Cool Whip (thawed)

Directions

To prepare crust, in a medium bowl add all ingredients and mix until incorporated. Press into bottom and up sides of a pie plate. Set aside.

To prepare pie filling, mix cream cheese, instant pudding and milk together using a blender at low speed. (Be sure cream cheese is softened or it will be difficult to mix together.) When incorporated, using a spatula, fold in container of Cool Whip until the mixture is smooth. Pour filling into pie shell and refrigerate for 2 hours.

Happy Bavarian Cream Pie Day!

Notes: 

  • Today I used Coconut Cream instant pudding mix instead of the vanilla but you could always use chocolate, banana or strawberry flavored mixes. I also toasted coconut in the oven at 375 degrees for 7 minutes and topped the pie with these crunchy bits of sweetness.