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Every November 27th
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Love pie? Well, this is the day for you. This day is National Bavarian Cream Pie Day, a day dedicated to the invention of Bavarian cream and how it has become one of the most popular desserts out there alongside tiramisu and baklava. Read more to learn about its long history throughout the middle ages and see how it became what it is today.

History of National Bavarian Cream Pie Day

Bavarian cream is believed to have been around since the middle ages. Its origin is believed to have been during the 17th and 18th century when French chefs cooked for the Wittelsbach princes, a German family that ruled Bavaria from the 12th century until 1918.

Marie-Antonie Careme, a French chef that created the “high art” of French cooking and was considered to be one of the first celebrity chefs in Europe. He is also believed to have invented Bavarian cream. The Bavarian cream pie was named during the 19th century for Bavarian afterward.

The Bavarian cream itself was considered revolutionary at the time because the process of making Bavarian cream involved putting it in an “airtight” seal. As it is made with heavy cream and whipping cream, it is mostly used as a dessert alongside a fruit puree or a fruit sauce.

Bavarian cream pies became popular after the 1900s when instant pudding and custard mixes helped advance the process of making these kinds of desserts. Since then, Bavarian cream pies also helped create variations such as a coconut cream pie and a Boston cream pie.

What makes Bavarian cream different from other pies is the delicate and delicious flavor that can be incorporated with many other flavors such as chocolate, vanilla, and banana. So why not try an awesome Bavarian creampie on this day?

How to Celebrate National Bavarian Cream Pie Day

Here’s an amazing Bavarian cream pie recipe you can try at home. First, soften 1 ½ ounces of gelatin in cold water. Scald ½ of milk. Then in a mixing bowl, mix together 9 tablespoons of sugar and ¼ tablespoon of cornstarch. Add 2 eggs and mix it thoroughly.

Then add the softened gelatin and milk while stirring. Cook the custard in a double boiler over hot water until it thickens. Once it’s thick, add ¾ cup of ice cream. Let the custard cool.

Once it cools, add 1 teaspoon of vanilla, whip 2 cups of whipping cream and fold it into the custard. Pour it into a pie shell and refrigerate until it is all set. Then when you’re ready, enjoy your tasty creation!

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