melted 1 Tbsp Gelatin 1/4 C Cold Water 3 Egg Yolks
slightly beaten 1/2 C Sugar 1/4 Tsp Salt 1 C Milk :
scalded 3 Egg Whites
stiffly beaten 1 C Whipping Cream :
whipped Mix crushed wafers and butter together and pat into a buttered 8 x 11-inch cake pan. Chill. Soften gelatin in cold water and set aside. In top of double boiler combine eg yolks, sugar, salt, and milk. Add custard to gelatin mixture and cool. Fold stiffly beaten egg whites, whipped cream, and vanilla into gelatin-custard mixture. Pour into crust. May be garnished with additional cookie crumbs. Chill for several hours before serving. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
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⁉️ For some may find the dough sticky. NOT all Flours are created equal in quality. Every flour may absorb liquid differently, so if your dough consistency turned out too wet & seems impossible to knead, you may add up flour. But avoid adding too much flour which may result to a dry & dense dough. Recipes are for guide & doesn’t require to follow measurements strictly. Please feel free to adjust measurement if necessary to do so.
⁉️If dough is sticky type but manageable to knead then its not necessary to add flour.
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Bavarian Cream Pie : Pie Making
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Bavarian cream pie requires you to start by combining your gelatin and your water. Make Bavarian cream pie with help from a culinary professional in this free video clip.
Expert: Adrienne Blumthal Contact: PieBox.com Bio: Adrienne Blumthal is a pastry chef who lives in Chicago's Wicker Park neighborhood. Filmmaker: Valdas Sinkevicius
Series Description: Pie making is dangerous, as once you find out how easy they are to prepare you'll be making them all the time. Get tips on pie making with help from a culinary professional in this free video series.