Bavarian Ice Cream Pie

Instead of making a crème Anglaise, premium vanilla ice cream is used as the base of this light, delicate no-bake pie. Top with fresh fruit, a fruit glaze, or melted and cooled chocolate ganache.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 329 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• ½ cup cold water
• 1 ½ cups milk
• 1 ½ (.25 ounce) packages unflavored gelatin
• 2 ¼ tablespoons cornstarch
• 2 eggs, lightly beaten
• ¾ cup heavy cream
• ¾ cup premium vanilla ice cream
• 1 9-inch vanilla cookie crumb crust

Recipe Instructions

Step 1

Sprinkle gelatin over cold water and set aside to soften. Whisk together 1/2 cup plus 1 tablespoon sugar and cornstarch in a small bowl. Whisk in the eggs and add the milk.

Step 2

Cook in double boiler over simmering water until custard thickens and coats the back of a spoon. Remove from heat. Stir in gelatin until the gelatin melts. Add ice cream while custard is hot. Cool slightly and stir in vanilla.

Step 3

When the custard is room temperature, whip the cream until medium-stiff peaks form. Fold whipped cream into the custard. Pour filling into pie crust and refrigerate for several hours or overnight, until set.