November 27th is National Bavarian Cream Pie Day, a day to enjoy a slice of the classic, delicious chilled cream pie. Bavarian Cream Pie is made by layering custard with whipped cream in a pie shell, and then topping it with more whipped cream. Bavarian cream, itself, was likely named for Bavaria or a distinguished Bavarian traveling in haute cuisine circles during the early 1800s. It began appearing in U.S. cookbooks in the later part of that same century. The 1900s saw the advancement of cornstarch extraction and refrigeration, which helped popularize cream, custard, and pudding pies. Today, cream pies are a simple and sinfully sweet dessert.
I wasn’t joking yesterday when I mentioned that Chris and I are still reeling from Thanksgiving. I feel like my blood sugar levels will never return to normal! So, it was with some trepidation that we approached today’s food holiday. We had a lot of chores to do, like picking out a Christmas tree and starting the winter holiday decorating, so I was at least grateful to discover that Bavarian Cream Pies are relatively simple to make. We settled on a well-rated recipe and started with the preparation a couple of hours before dinner.
It’s been a while since I really screwed up a recipe, but tonight I gave it a good try. Apparently, I skipped over a whole sentence of the directions specifying that the milk in the recipe was supposed to be scalded before being combined with other ingredients. It was a little late by the time I realized my mistake so we carried on as if nothing had happened, stirring the custard mixture in our double-boiler and preparing home-made whipped cream. When all was said and done, everything looked fine. We poured the pie cream into a ready-made chocolate crust (a slight revision to the existing recipe) and gave it a couple of hours to chill while we ate dinner and continued with our chores. When the pie had set I topped it with more whipped cream and sliced us a couple of pieces, but not before I almost dropped it in the most cliche way possible. I have to admit, the pie was quite good — not too filling, and just the right level of sweetness. Still, I can’t imagine how we’re going to finish it. Modern technology really needs to devise some way for us to share our goodies over the internet.
Tomorrow we get a reprieve from the food holidays (yay!), just in time to….make our own heads? It’s Make Your Own Head Day!?!?