Creamy Chocolate Bavarian Pie

1 T unflavored gelatin

1-1/2 C chocolate cookie crumbs

� C melted butter

3 eggs, separated

� C sugar

� t salt

1 C milk, scaled

1 t vanilla

1 C heavy cream, whipped

Soften gelatin in � C cold water. Combine cookie crumbs and butter; press mixture against side and bottom of 9-inch pie plate. Beat egg yolks lightly in top of double boiler; add sugar and salt. Stir in milk gradually; cook, stirring, until thickened. Dissolve gelatin in hot mixture; chill until partially congealed. Beat egg whites until stiff, beating in vanilla. Fold egg whites and whipped cream into gelatin mixture; spoon into crumb crust. Refrigerate until firm.

Yield: 6 servings

Cookbook: The Illustrated Encyclopedia of American Cooking

Typed By: Susan

Contributed by: Edit

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